Bobby Flay Logo

Crawfish & Crab Griddle Cakes with Roasted Pepper Relish & Basil Vinaigrette

Cakes 2 tablespoons plus ½ cup canola oil 1 small red onion, finely diced 2 cloves garlic, finely diced ¾ pound jumbo lump crab meat, picked over ¾ pound crawfish tails, finely chopped ½ cup mayonnaise 2 tablespoons prepared horseradish, drained 2 tablespoons Dijon mustard 1 teaspoon chipotle puree Salt and freshly ground black pepper 3-6 tablespoons Panko bread crumbs 1½ cup Wondra flour 1. Heat 2 tablespoons of the oil in a small sauté pan over high heat. Add the onions and garlic and cook until soft, 3-4 minutes. Remove from the heat and let cool slightly. 2. Place the crab meat and crawfish tails in a large bowl, add the onion/garlic mixture, mayonnaise, horseradish, mustard, chipotle puree and salt and pepper and stir gently to combine. Add the bread crumbs a tablespoon at a time until the mixture just comes together. Cover and refrigerate until the mixture is chilled, at least 1 hour. 3. Place the flour on a large platter and season with salt and pepper. Divide the crab mixture into four equal portions and form each portion into cake about 4- inches in diameter. Dredge the cakes in the flour on both sides and tap off excess flour. 4. Heat the remaining ½ cup oil in a large nonstick sauté pan over medium-high heat until it begins to shimmer. Place the cakes in the pan and cook until the bottom is golden brown and a crust has formed, 3 to 4 minutes, turn the cakes over and continue cooking until the bottom is golden brown and the cakes are just cooked through. Top each cake with some of the relish and drizzle with the basil vinaigrette. Garnish with fresh basil leaves. Roasted Pepper Relish 2 red bell peppers, roasted, peeled, seeded and thinly sliced ¼ cup Nicoise olives, pitted and coarsely chopped 2 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped fresh basil Salt and freshly ground black pepper Combine all ingredients in a small bowl and let sit at room temperature for 30 minutes. Basil Vinaigrette ¼ white wine vinegar 2 tablespoons prepared mayonnaise ½ cup packed fresh basil leaves Honey Salt and pepper Place the vinegar, mayonnaise, basil and a few tablespoons of water in a blender and blend until smooth, season with honey, salt and pepper to taste. If the mixture is too thick to pour, thin with a little water.

Close Window