Recipe Finds : Bobby Flay's crabcakes in Maine battle

I usually make salmon croquettes or salmon cakes or tuna cakes. I’ve eaten some crab cakes though.
Crabcakes were front and center at Bobby Flay’s throwdown that took place in Maine showcasing the cakes at The Lobster Dock in Booth Bay Harbor, Maine.

Texture
Flavor and
Crabiness

In a rare win, Bobby bested the owners and their Crab crabs. Here is the winning recipe. I might use a similar recipe and adapt it for tuna or salmon.


Sponsored by: Bobby Flay
Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette

Recipe courtesy Bobby Flay

Show: Throwdown with Bobby FlayEpisode: Crab Cakes

Ingredients

* 6 tablespoons olive oil
* 1 medium red onion, diced
* 2 cloves garlic, finely chopped
* 2 jalapenos, diced
* 1/4 cup prepared horseradish, drained
* 3 tablespoons Dijon mustard
* 1/4 cup creme fraiche or sour cream
* 2 pounds lump crabmeat, picked over
* 2 to 4 tablespoons instant flour (recommended: Wondra)
* Salt and freshly ground black pepper
* 2 cups blue cornmeal
* Black Olive-Roasted Red Pepper Relish, recipe follows
* Basil Vinaigrette, recipe follows

Directions

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

Black Olive-Roasted Red Pepper Relish:

* 2 roasted red peppers, peeled, seeded and diced
* 1/4 cup kalamata olives, pitted and chopped
* 2 tablespoons white wine vinegar
* 3 tablespoons extra-virgin olive oil
* 2 tablespoons basil chiffonade
* Salt and freshly ground black pepper

Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

Basil Vinaigrette:

* 1 cup chopped fresh basil leaves
* 1/4 cup mayonnaise
* 3 tablespoons white wine vinegar
* Water
* 2 teaspoons honey
* 2 tablespoons extra-virgin olive oil
* Kosher salt

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.