Ingredients

Yields: 8 crab cakes

6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapenos, diced
cup crme fraiche or sour cream
cup prepared horseradish, drained
3 tablespoons Dijon mustard
1 pounds crabmeat, picked over
2-4 tablespoons Wondra flour
Salt and freshly ground pepper
2 cups blue cornmeal

1. Heat 2 tablespoons oil in a medium saut 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, crme fraiche until combined. Add the crab meat 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 a 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 cornmeal and tap off excess.
4. Heat the remaining 4 tablespoons olive oil in a large nonstick saut 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
2 roasted red peppers, peeled, seeded and diced
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

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
1 cup tightly packed chopped fresh basil leaves
cup mayonnaise
3 tablespoons white wine vinegar
Water
2 teaspoons honey
Kosher salt

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. The vinaigrette should be slightly pourable, if too thick to pour, add a little more water. Add the honey and salt to taste and blend a few more seconds.

Description

Yields: 8 Crab Cakes 6 Tablespoons Olive Oil 1 Medium Red Onion, Diced 2 Cloves Garlic, Finely Chopped 2 Jalapenos, Diced ? Cup Cr?me Fraiche Or Sour Cream ? Cup Prepared Horseradish, Drained 3 Tablespoons Dijon Mustard 1 ? Pounds Crabmea

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