Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette (Bobby Flay) |
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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 8 |
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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 |
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 |
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Black Olive-Roasted Red Pepper Relish:
6. 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.
7. Basil Vinaigrette:
8. 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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