Blue corn crab cakes with black olive-red pepper relish and basil vinaigrette

  • For the crab cakes
  • 6 tbsp olive oil
  • 1 medium red onion, diced
  • 2 cloves garlic, finely chopped
  • 2 jalapeno peppers, diced
  • 60g prepared horseradish, drained
  • 45g dijon mustard
  • 50g creme fraiche or sour cream
  • 900g lump crabmeat, picked over
  • 15 to 30g instant flour (recommended: Wondra)
  • Salt and freshly ground black pepper
  • 320g blue cornmeal
  • Black olive-roasted red pepper relish, recipe follows
  • Basil vinaigrette, recipe follows
  • For the black olive-roasted red pepper relish
  • 2 roasted red peppers, peeled, seeded and diced
  • 35g kalamata olives, pitted and chopped
  • 30ml white wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 5g basil chiffonade
  • Salt and freshly ground black pepper
  • For the basil vinaigrette
  • 45g chopped fresh basil leaves
  • 60g mayonnaise
  • 45ml white wine vinegar
  • Water
  • 15g honey
  • 2 tbsp extra-virgin olive oil
  • Salt
For the crab cakes:

1) Heat 2 tbsp 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 15g of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, about 5g at a time. Refrigerate, covered for at least 1 hr or up to 1 day.

3) Divide the chilled crab mixture into 8 patties about 1cm thick. Dredge each cake in the cornmeal and tap off excess.

4) Heat the remaining 4 tbsp olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 mins on each side, or until crusty and lightly browned.

5) Place 2 crab cakes on a dinner plate and top each cake with a tbsp of the relish and drizzle with the vinaigrette.

For the black olive-roasted red pepper relish:

1) Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 mins before serving.

For the basil vinaigrette:

1) 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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