Bobby Flay's Mesa Grill Cookbook presents tasty Southwestern recipes, including Blue Corn Crab Cakes with Mango-Green Onion Relish; Chicken and Mushroom Posole Soup; and Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce.
The secret to a great-tasting crab cake isn't much of a secret—you've got to use the best-quality crab you can get. I hate a crab cake that's more about the bread crumbs than the crab. Nutty blue corn goes really well with the sweet crab, and blue cornmeal is available everywhere now, but feel free to substitute yellow cornmeal. The serrano chile gives a nice dash of heat to the relish.
1. Heat 2 tablespoons of the oil in a medium sauté pan over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and jalapeños and cook for 1 minute. Remove from the heat and set aside to cool slightly.
2. In a large mixing bowl, whisk together the sour cream, horseradish, mustard, and onion mixture until combined. Pick over the crabmeat to remove any bits of shell. Add the crab and the flour to the bowl and gently fold to combine; season with salt and pepper. Refrigerate, covered, for 1 hour and up to 24 hours.
3. Divide the chilled crab mixture into 8 patties about 1/2 inch thick. Dredge each cake in the cornmeal and tap off any excess.
4. Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes until crusty and lightly golden brown, about 3 minutes on each side.
5. Place 2 crab cakes on each of 4 dinner plates and top each cake with mango-green onion relish and red pepper sauce. Garnish with chives.
Makes about 1-1/2 cups
Combine the mangoes, green onions, serrano chile, lime juice, honey, and oil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for at least 15 minutes before serving to allow the flavors to meld. This can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.
Makes about 2-1/2 cups
This is one of the workhorses of the mesa grill kitchen. Roasted red peppers and chipotle puree give the sauce a deep color and flavor that complements so many dishes.
Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotle purée in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain the sauce into a bowl. This sauce can be made 1 day in advance and refrigerated.
This page created February 2008
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