Ingredients Jump to Instructions ↓

  1. 6 tablespoons olive oil

  2. 1 medium red onion, diced

  3. 2 cloves garlic, finely chopped

  4. 2 jalapenos, diced

  5. 1/4 cup prepared horseradish, drained

  6. 3 tablespoons Dijon mustard

  7. 1/4 cup creme fraiche or sour cream

  8. 2 pounds lump crabmeat, picked over

  9. 2 to 4 tablespoons instant flour (recommended: Wondra)

  10. 2 cups blue cornmeal

  11. Black Olive-Roasted Red Pepper Relish, recipe follows

  12. Basil Vinaigrette, recipe follows

  13. 2 roasted red peppers, peeled, seeded and diced

  14. 1/4 cup kalamata olives, pitted and chopped

  15. 2 tablespoons white wine vinegar

  16. 3 tablespoons extra-virgin olive oil

  17. 2 tablespoons basil chiffonade

  18. Salt and freshly ground black pepper

  19. 1 cup chopped fresh basil leaves

  20. 1/4 cup mayonnaise

  21. 3 tablespoons white wine vinegar

  22. Water

  23. 2 teaspoons honey

  24. 2 tablespoons extra-virgin olive oil

  25. Kosher salt

Instructions Jump to Ingredients ↑

  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. 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.

  6. 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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