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6 tablespoons olive oil
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1 medium red onion, diced
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2 cloves garlic, finely chopped
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2 jalapeño chiles, diced
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1/4 cup sour cream or crème fraîche
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1/4 cup prepared horseradish, drained
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3 tablespoons Dijon mustard
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2 pounds lump crabmeat
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3 tablespoons Wondra flour
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Kosher salt and freshly ground black pepper
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2 cups blue cornmeal
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Chopped fresh chives, for garnish (optional)
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Mango-Green Onion Relish (recipe follows)
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Makes about 1-1/2 cups
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2 ripe mangoes, peeled, pitted, and diced
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2 green onions, white and green parts, thinly sliced
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1 serrano chile, thinly sliced
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2 tablespoons fresh lime juice
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1 tablespoon honey
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper
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Smoked Red Pepper Sauce, for garnish (optional, recipe follows)
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Makes about 2-1/2 cups
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4 red bell peppers, roasted, peeled, seeded, and chopped
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1/2 small red onion, coarsely chopped
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4 cloves roasted garlic, peeled
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1/4 cup red wine vinegar
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1 tablespoon chipotle chile purée
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Kosher salt and freshly ground black pepper
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1/2 cup canola oil
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