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
26 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
Nutrition
513
26% daily value
8 servings
                                       
                                           
     

Fat

43% 28

Saturated

23% 5

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 6

Carbs

14% 41

Carbs (net)

- 37

Fiber

13% 3

Sugars

- 5

Sugars, added

- 1

Protein

49% 25

Cholesterol

39% 116

Sodium

34% 810

Calcium

14% 144

Magnesium

16% 69

Potassium

10% 484

Iron

17% 3

Zinc

44% 5

Phosphorus

48% 338

Vitamin A

6% 58

Vitamin C

48% 43

Thiamin (B1)

23% 0

Riboflavin (B2)

23% 0

Niacin (B3)

34% 5

Vitamin B6

27% 0

Folate equivalent (total)

51% 205

Folate (food)

- 85

Folic acid

- 71

Vitamin B12

158% 4

Vitamin D

0% 0

Vitamin E

36% 5

Vitamin K

26% 31
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