The dominant component of any good crab cake should always be crab—not breading. An extra finely milled flour such as Wondra is the perfect binder; it helps hold the cake together without adding its own texture or flavor to the mix—this is all gorgeous crab. The spicy-sweet tang of roasted piquillo peppers gives these crab cakes a kick of rich flavor. This gorgeous purple slaw, with ribbons of bright green basil running throughout, is slightly sweet and totally fresh. More than a garnish, it delivers crunch and taste that complete the dish.

　　

Ingredients

Makes 8 crab cakes; serves 8 as an appetizer or 4 as a main course

　　

Red Cabbage Slaw

1/4 cup fresh orange juice

　　Juice of 1 lime

　　1/4 cup chopped fresh basil, plus 8 leaves, thinly sliced

　　1 heaping tablespoon honey

　　Kosher salt and freshly ground black pepper

　　1/2 cup canola oil

　　1/2 small head of red cabbage, finely shredded

　　1 medium carrot, coarsely grated

　　2 green onions, green and pale green parts, thinly sliced

　　

Crab Cakes

1/4 cup plus 1 tablespoon canola oil

　　3 cloves garlic, finely chopped

　　1/2 cup mayonnaise

　　2 piquillo peppers, drained, or 1 red bell pepper, roasted, peeled, seeded (see page 250), and chopped

　　3 tablespoons prepared horseradish, drained

　　1/4 teaspoon ground chile de árbol or cayenne

　　Kosher salt and freshly ground black pepper

　　1 1/2 pounds jumbo lump crabmeat, picked over

　　3 green onions, green and pale green parts, thinly sliced

　　2 to 3 tablespoons Wondra flour

　　2 1/2 cups panko bread crumbs

　　Basil Vinaigrette (recipe follows)

　　Fresh basil sprigs, for garnish

　　

Basil Vinaigrette

1 cup tightly packed chopped fresh basil leaves

　　1/4 cup mayonnaise

　　3 tablespoons white wine vinegar

　　2 teaspoons honey

　　Kosher salt

　　(makes about 3/4 cup)

　　

Step 1

To make the red cabbage slaw, combine the orange juice, lime juice, chopped basil, honey, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

　　

Step 2

Put the cabbage, carrot, green onions, and sliced basil leaves in a medium bowl, add the dressing, and toss to coat. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

　　

Step 3

To make the crab cakes, heat 1 tablespoon of the oil in a small sauté pan over medium heat. Add the garlic and cook until soft, 1 to 2 minutes.

　　

Step 4

Put the mayonnaise, piquillo peppers, horseradish, garlic, and chile de árbol in a food processor or blender and blend until smooth. Season with salt and pepper. Transfer the mixture to a bowl, gently fold in the crab, green onions, and enough Wondra to bind the mixture slightly, and season with salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.

　　

Step 5

Spread the panko on a large platter or baking sheet and season with salt and pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2 inch thick. Dredge the cakes on both sides in the panko and place on a platter.

　　

Step 6

Heat the remaining 1/4 cup canola oil in a large nonstick sauté pan over high heat until the oil begins to ripple. Sauté the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.

　　

Step 7

Drizzle a little of the basil vinaigrette onto 8 small plates. Top the vinaigrette with a crab cake and top with some of the slaw. Drizzle with more of the vinaigrette and garnish with basil sprigs.

　　

Basil Vinaigrette

Step 8

Combine the basil, mayonnaise, vinegar, and 1/4 cup water in a blender and blend until smooth. The vinaigrette should be slightly pourable; if too thick to our, add a little more water. Add the honey, season with salt to taste, and blend for a few more seconds. The vinaigrette can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.