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Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Recipe courtesy Bobby Flay
- Total Time:
- 1 hr 6 min
- Prep:
- 1 hr |
- Inactive Prep:
- -- |
- Cook:
- 6 min
- Level:
- Intermediate
- Yield:
- 8 crab cakes
Ingredients
- 6 tablespoons olive oil
- 1 medium red onion, diced
- 2 cloves garlic, finely chopped
- 2 jalapenos, diced
- 1/4 cup prepared horseradish, drained
- 3 tablespoons Dijon mustard
- 1/4 cup creme fraiche or sour cream
- 2 pounds lump crabmeat, picked over
- 2 to 4 tablespoons instant flour (recommended: Wondra)
- Salt and freshly ground black pepper
- 2 cups blue cornmeal
- Black Olive-Roasted Red Pepper Relish, recipe follows
- Basil Vinaigrette, recipe follows
- BLACK OLIVE-ROASTED RED PEPPER RELISH:
- 2 roasted red peppers, peeled, seeded and diced
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons basil chiffonade
- Salt and freshly ground black pepper
- BASIL VINAIGRETTE:
- 1 cup chopped fresh basil leaves
- 1/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- Water
- 2 teaspoons honey
- 2 tablespoons extra-virgin olive oil
- Kosher salt
Directions
Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.