Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
By es123
Ingredients
- Black Olive-Roasted Red Pepper Relish:
- 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
- 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
Details
Preparation
Step 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.
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.
You'll also love
- Deep Fried Prime Rib 3/5 (9 Votes)
- Frosted Flake Potato Bake 0/5 (0 Votes)
- Fish in Garlic Sauce (Pescado al... 4/5 (1 Votes)
- Mac and Cheese Corn Dogs 0/5 (0 Votes)
- Broiled White Fish 0/5 (0 Votes)
- Southern Creamed Corn 0/5 (0 Votes)
- Bacon Wrapped Shrimp and Cheese... 0/5 (0 Votes)
- Spicy Shrimp and Chicken Pasta... 0/5 (0 Votes)
Review this recipe