6 tablespoons olive oil
1 medium red onion — diced
2 clove 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
Salt and freshly ground black pepper
2 cup blue cornmeal
Black Olive-Roasted Red Pepper Relish — click here for recipe
Basil Vinaigrette — click here for recipe

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the
onion, garlic and jalapenos and cook until soft. Remove from the heat
and set aside to cool slightly.
In a mixing bowl, whisk together the horseradish, mustard, creme
fraiche until combined. Stir in the onion mixture. Add the crabmeat
and 2 tablespoons of the flour and gently fold to combine; season
with salt and pepper. If the mixture appears too loose, add more
flour, tablespoons at a time. 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.
Dredge each cake in the corn chips or cornmeal and tap off excess.
Heat the remaining 4 tablespoons olive oil in a large nonstick saute
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 tablespoon of the relish and
drizzle with the vinaigrette.