Recipe for Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 6 min to make this recipe. The Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette recipe should make enough food for 8 crab cakes.

You can add your own personal twist to this Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette recipe.

Ingredients for Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

• 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 for Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

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.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Crab Cake
• Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
• Grain Recipes
• Olive Recipes
• Shellfish Recipes
• Dairy Recipes
• Onion Recipes
• Crab Recipes
• Jalapeno Recipes
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.