Crab Cakes with Tomato Relish and Basil Oil Recipe

Ingredients

• 1 lb fresh jumbo lump crabmeat, drained
• 1 (8-oz.) French bread loaf, crust removed and torn into pieces
• 1 Tbsp Dijon mustard
• 1½ tsp Worcestershire sauce
• ¼ tsp salt
• ¼ tsp pepper
• 1 large egg
• ¾ cup heavy cream, whipped
• ¼ cup vegetable oil

• 2 cups packed fresh basil leaves
• 1 cup vegetable oil

• 2 Tbsp finely chopped fresh rosemary
• 2 Tbsp extra virgin olive oil
• ¼ tsp salt
• ¼ tsp pepper
• 1½ cups quartered cherry tomatoes
• 0.33 cup finely diced red onion
• ½ cup watercress

Prepare Crab Cakes
1. Pick crabmeat, removing any bits of shell. Process bread pieces in a food processor to measure 3 cups fine breadcrumbs.
2. Combine mustard and next 4 ingredients in a medium bowl, beating with a fork until blended. Gently stir in crabmeat and breadcrumbs, leaving some lumps of crabmeat. Fold in whipped cream; cover and chill 4 hours.
Meanwhile, prepare Basil Oil
3. Cook basil in boiling water to cover 10 seconds. Drain and rinse with cold water; drain. Pat basil dry with paper towels. Process basil and 1 cup oil in a blender or food processor until smooth. Pour basil mixture through a strainer into a bowl; discard solids. Cover and chill until ready to serve.
Prepare Tomato Relish
4. Stir together first 4 ingredients in a medium bowl. Add tomatoes and onion, tossing to coat; cover and chill. Add watercress just before serving; toss gently.
5. Preheat oven to 375°. Shape crab mixture into 10 (3-inch) patties, using about ⅓ cup crab mixture for each patty. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add 5 patties, and cook 2 minutes on each side or until golden; drain on paper towels. Repeat procedure with remaining crab mixture and 2 Tbsp. oil.
6. Place crab cakes on a baking sheet coated with cooking spray. Bake at 375° for 8 minutes or until golden brown. Serve immediately with Tomato Relish; drizzle with Basil Oil.