Crawfish and Dungeness Crab Cake with Roasted Red Pepper & Black Olive Relish & Basil Aioli

Preparation

• Heat 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and garlic and cook until soft. Remove from the heat and set aside to cool slightly.
• In a mixing bowl, whisk together the mayonnaise, horseradish and mustard, until combined. Add the crab meat and 3 tablespoons of the bread crumbs and gently fold to combin; season with salt and pepper. If the mixture appears too loose (it should be somewhat loose), add more breadcrumbs a tablespoons at a time until the mixture holds together. 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. Place the Wondra flour on a large plate and season with salt and pepper. Dredge each cake on both sides in the flour and tap off the excess.
• Heat the remaining 4 tablespoons olive oil in a large nonstick sauté 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 heaping tablespoon of the basil aioli and the relish. Garnish with fresh basil sprigs.

Basil Aioli

Ingredients

• ¾ cup prepared mayonnaise
• 1 clove garlic, chopped
• ¼ cup loosely packed chopped fresh basil leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Preparation

Combine mayonnaise, garlic, basil, salt and pepper in a blender or food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Black Olive-Roasted Red Pepper Relish

Ingredients

• 2 roasted red peppers, peeled, seeded and diced
• ¼ 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

Preparation

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.

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