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

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DIXIE FRIED BLUE CRAB AND CORN HUSH PUPPIES



Dixie Fried Blue Crab and Corn Hush Puppies image

Provided by Food Network

Time 1h40m

Yield 8 servings (3 per serving)

Number Of Ingredients 15

One 1-pound can lump blue crabmeat, drained
255 grams yellow cornmeal
112 grams all-purpose flour
21 grams baking powder
6 grams kosher salt
6 grams light brown sugar
1 1/2 cups buttermilk
1 large egg, beaten with a fork
50 grams canned sweet yellow corn, drained
50 grams green onion, small diced
40 grams pickled jalapenos, medium chopped
10 grams minced fresh garlic
25 grams Parmesan, finely grated
25 grams cooked bacon, chopped
Canola oil, for frying

Steps:

  • Place the crabmeat on a paper towel and cover with another paper towel. Press lightly to remove any excess liquid. Combine the cornmeal, flour, baking powder, salt and brown sugar in a medium bowl until they are incorporated evenly.
  • Next, add your buttermilk and egg and stir completely into mixture to loosen it up. Spoon in your crab meat and mix completely. Follow this with the corn, green onion, jalapenos and garlic. Incorporate the Parmesan and bacon (you can increase the amounts of Parmesan and bacon if you like, and want that to be more of a dominant flavor over the crab). Cover bowl with cling wrap and refrigerate for an hour to congeal for frying.
  • Heat 5 inches canola oil to fry in a medium pot to 350 degrees F.
  • Scoop 1-ounce balls from the hush puppy mixture and fry in batches, stirring and prodding occasionally, until evenly golden, 3 to 5 minutes. Remove to a paper towel to blot any excess oil.

BLUE CRAB CAKE PANINI



Blue Crab Cake Panini image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 22

3 tablespoons vegetable oil
1/3 cup minced celery
1/3 cup minced green onion, plus 1/4 cup
1/2 cup cracker crumbs
1 egg
2 tablespoons minced parsley
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1 pound lump Maryland blue crabmeat
8 semi-hard round buns
8 tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
2 small garlic cloves
1/2 cup fresh basil leaves, washed
3 tablespoons olive oil
2 tablespoons freshly grated Parmesan
3/4 cup mayonnaise
Salt and freshly ground black pepper
1/2 cup red onion, chopped
1/2 tablespoon red wine vinegar
1/2 teaspoon chopped fresh oregano

Steps:

  • Heat the oil in a saute pan over medium high heat. Saute celery and 1/3 cup green onions until soft. Set aside.
  • Preheat the broiler.
  • In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sauteed onion and celery, and the crabmeat and gently mix.
  • Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over, careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely browned.
  • Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an outdoor grill. "Crown" the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides with olive oil.
  • On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun.
  • Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is lightly browned on each side. Cut the sandwiches into halves or quarters and serve.
  • Mix all ingredients in a food processor and set aside.
  • Toss the ingredients together in a small bowl and set aside.

BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE



Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h6m

Yield 8 crab cakes

Number Of Ingredients 26

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
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
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

Steps:

  • 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.
  • 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.
  • 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.

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