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

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
• 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

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