FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

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

Nutrition per serving    (USDA % daily values)
CAL
425
FAT
82%
CHOL
58%
SOD
44%

Comments

Add a comment

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

Water

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

You might also like

Crab Cakes
Spoon Fork Bacon
Baked Corn And Crab Cakes
Skinny Taste
Crab & Sweet Corn Cakes
Epicurious
Crab Cakes With Fresh Corn And Spicy Mayo
Whole Foods Market
Crab & Corn Cakes With Chilli Dipping Sauce
BBC Good Food
Zesty Crab Cakes
Martha Stewart
Almond-Flour Crab Cakes With Lemon Aioli
Saveur
Crab & Corn Cakes
pictures & pancakes
Southwestern Crab Cake Burgers With Avocado-Gre...
The Cozy Apron
Curried Corn-Crab Cakes
Cooking Light