Crab Cakes with Three Different Toppings
Serves: 6-8

Crab Cake Ingredients

6 tablespoons olive oil
1 small red onion, finely diced
2 cloves garlic, finely chopped
1/4 cup thinly sliced green onions
1/4 cup thinly sliced chives
1/4 cup Dijon mustard
1/2 cup mayonnaise
2 pounds lump crab meat, picked over
(this means separating the shell from the crab meat)
Few dashes of Bobby Flay's Hot Sauce
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper
2 cups seasoned flour

Preparation

Preheat oven to 400 degrees F. In a skillet over low to medium heat, heat 2 tablespoons olive oil and saute the onion and garlic until soft.. Remove from the heat and set aside.

In a mixing bowl, combine the onion mixture, mustard, mayonnaise, crab and salt and pepper, to taste. Refrigerate, covered for 1 hour or up to 1 day. Form the chilled crab mixture into 12 (2-inch) patties 1/2-inch thick and dredge in the flour.

Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned.

Place the cakes on a baking sheet and bake in the oven for 5-7 minutes or until just cooked through. Serve with one of the toppings.
Charred Corn & Red Pepper Relish
Yields: 2 cups

Ingredients

8 ears corn, grilled and kernels removed
2 medium red bell peppers, roasted, peeled, seeded and finely diced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil
Salt and freshly ground pepper

Preparation

Combine all ingredients in medium bowl and let sit at room temperature for 30 minutes before serving.
Whole Grain Mustard Sauce
Yields: 1 1/2 cups

Ingredients

1 cup best quality mayonnaise
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
1 tablespoons chopped tarragon
Salt and freshly ground pepper

Preparation

Combine all ingredients in a small bowl and season with salt and pepper to taste.

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