Blue Corn Crab Cakes with Black Olive-Red Pepper Re

Name: Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat 2 tablespoons oil in a medium saute pan over high heat.
2
Add the onion, garlic and jalapenos and cook until soft.
3
Remove from the heat and set aside to cool slightly.
4
In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined.
5
Stir in the onion mixture.
6
Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper.
7
If the mixture appears too loose, add more flour, tablespoons at a time.
8
Refrigerate, covered for at least 1 hour or up to 1 day.
9
Divide the chilled crab mixture into 8 patties about 1/2-inch thick.
10
Dredge each cake in the corn chips or cornmeal and tap off excess.
11
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.
12
Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
13
Combine all ingredients in a small bowl and season with salt and pepper.
14
Let sit at room temperature for at least 30 minutes before serving.
15
Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth.
16
Add the honey, olive oil and salt, to taste, and blend a few more seconds.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 tablespoons olive oil, 1 medium red onion, diced, 2 cloves garlic, finely chopped, 2 jalapenos, diced, and more.

Yes, Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions