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Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette (Bobby Flay) Recipe

Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette (Bobby Flay) Recipe

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Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette (Bobby Flay)

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Ingredients:

Serving

6 tbsp olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
1/4 cup prepared horseradish, drained
3 tbsp dijon mustard
1/4 cup creme fraiche or sour cream
2 lb lump crabmeat , picked over
2 to 4 tbsp 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
2 roasted red peppers, peeled, seeded and diced
1/4 cup kalamata olives, pitted and chopped
2 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
2 tbsp basil chiffonade
salt and freshly ground black pepper
1 cup chopped fresh basil leaves
1/4 cup mayonnaise
3 tbsp white wine vinegar
water
2 tsp honey
2 tbsp 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.
Black Olive-Roasted Red Pepper Relish:
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.
Basil Vinaigrette:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	684.89 Kcal (2867 kJ)
Calories from fat	321.7 Kcal
		% Daily Value*
Total Fat	35.74g	55%
Cholesterol	5.11mg	2%
Sodium	317.38mg	13%
Potassium	341.16mg	7%
Total Carbs	57.56g	19%
Sugars	5.16g	21%
Dietary Fiber	6.99g	28%
Protein	30.15g	60%
Vitamin C	37.4mg	62%
Iron	9.8mg	54%
Calcium	42.2mg	4%

Amount Per 100 g
Calories	230.97 Kcal (967 kJ)
Calories from fat	108.49 Kcal
		% Daily Value*
Total Fat	12.05g	55%
Cholesterol	1.72mg	2%
Sodium	107.04mg	13%
Potassium	115.05mg	7%
Total Carbs	19.41g	19%
Sugars	1.74g	21%
Dietary Fiber	2.36g	28%
Protein	10.17g	60%
Vitamin C	12.6mg	62%
Iron	3.3mg	54%
Calcium	14.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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