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