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Blue Corn Crab Cakes With Black Olive-Red Pepper Relish And Basil Vinaigrette Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 cups blue cornmeal

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Black Olive-Roasted Red Pepper Relish, recipe follows

1/4 cup prepared horseradish, drained

1 cup chopped fresh basil leaves

3 tablespoons extra-virgin olive oil

1/4 cup mayonnaise

2 tablespoons basil chiffonade


1/4 cup kalamata olives, pitted and chopped

2 pounds lump crabmeat, picked over

1 medium red onion, diced

2 cloves garlic, finely chopped

Basil Vinaigrette, recipe follows

3 tablespoons Dijon mustard

Kosher salt

6 tablespoons olive oil

2 jalapenos, diced

2 tablespoons white wine vinegar

2 roasted red peppers, peeled, seeded and diced

2 teaspoons honey

3 tablespoons white wine vinegar

2 to 4 tablespoons instant flour (recommended: Wondra)

1/4 cup creme fraiche or sour cream

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