Blue corn crab cakes with black olive-red pepper relish and basil vinaigrette is a crab cake recipe by Bobby Flay. It comes from his Food Network show "Throwdown with Bobby Flay."
To prepare blue crab cakes, heat 2 tablespoons olive oil in a medium saute pan. Add 1 diced medium red onion, 2 finely chopped cloves of garlic and 2 diced jalapenos and cook until soft. Remove from heat, and set aside.
Whisk together 1/4 cup prepared horseradish, 3 tablespoons Dijon mustard and 1/4 cup creme fraiche or sour cream. Stir in the cooked vegetables, and add 2 pounds of lump crab meat and 2 tablespoons of instant flour. Fold to combine, and season to taste with salt and pepper. Cover, and refrigerate for at least one hour.
After the crab mixture chills, form the mixture into eight patties approximately 1/2 inch thick. Dredge each crab cake in blue cornmeal, tapping off any excess. Heat 4 tablespoons olive oil in a nonstick saute pan or skillet over high heat. Fry crab cakes for three minutes on each side.
Prepare the black olive-roasted red pepper relish at least 30 minutes before serving. Peel, seed and dice 2 roasted red peppers. Combine with 1/4 cup chopped kalamata olives, 2 tablespoons white wine vinegar, 3 tablespoons extra virgin olive oil and 2 tablespoons basil chiffonade. Season to taste with salt and pepper, and allow the mixture to sit at room temperature for at least 30 minutes.
Make the basil vinaigrette by combining 1 cup chopped fresh basil, 1/4 cup mayonnaise, 3 tablespoons white wine vinegar and a small amount of water in a blender. Blend until combined and smooth. Add 2 teaspoons honey, 2 tablespoons extra virgin olive oil and kosher salt to taste, and blend until combined. Spoon relish onto each crab cake, and drizzle with vinaigrette.