Hosted By
DnD



Blue Corn Crab Cakes

Serving Size - 4
Prepared By - DnD
Recipe Rating
* * * * * 		Printer Friendly Recipe

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.