Blue Corn Crab Cakes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			6 tablespoons olive oil 1 medium red onion, diced 2 cloves garlic, finely chopped 2 jalapeno chiles, diced 1/4 cup sour cream or creme fraiche 1/4 cup prepared horseradish, drained 3 tablespoons Dijon mustard 2 pounds lump crabmeat 3 tablespoons Wondra flour Kosher salt and freshly ground black pepper 2 cups blue cornmeal SMOKED RED PEPPER SAUCE: 4 red bell peppers, roasted small red onion, coarsely chopped 4 cloves roasted garlic, peeled % cup red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 chipotle chile
			SMOKED RED PEPPER SAUCE: Place chipotle chile in a bowl, then pour boiling water over top and let sit for 30 min. Remove chile from water and peel and remove seeds. Place in a food processor with a small amount of the water used to soak the chipotle chile and process until smooth. In a bowl combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated. TO MAKE CRAB CAKES: Heat 2 tablespoons of the oil in a medium saute pan over medium-high heat: Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and jalapenos and cook for 1 minute. Remove from the heat and set aside to cool slightly .. In a large mixing bowl, whisk together the sour cream, horseradish, mustard, and onion 1> mixture until combined. Pick over the crab- meat to remove any bits of shell. Add the crab and the flour to the bowl and gently fold to combine; season with salt and pepper. Refrigerate, covered, for 1 hour and up to 24 hours. Divide the chilled crab mixture into 8 patties about 1/2 inch thick. Dredge each cake in the cornmeal and tap off any excess. Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes until crusty and lightly golden brown, about 3 minutes on each side. Place 2 crab cakes on each of 4 dinner plates and top each cake with red pepper sauce.