Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette might be just the hor d'oeuvre you are searching for. One serving contains 517 calories, 26g of protein, and 30g of fat. This recipe serves 8. Head to the store and pick up olive oil, honey, basil leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 6 minutes. It is a good option if you're following a pescatarian diet.
Watch how to make this recipe.
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.
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.
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.
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.
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.
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.;
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Meadowcroft Los Carneros Chardonnay with a 4 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
Meadowcroft Los Carneros ChardonnayAromas of Anjou pear, Fuji apple, and notes of lemon verbenaspring from the glass. Complex notes of vanilla and bakingspices are complemented by subtle toasty oak. This wine hasbeautiful balance and a lingering finish. The 2017 Los Carneros Chardonnay will pair gracefully withany cheese and charcuterie board. This wine would alsocomplement entrees such as Roasted Halibut with Lemon,Olives, and Rosemary; Buttermilk-Brined Roasted Chicken;or Pasta Carbonara.