Red Pepper Crab Cakes

• 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
• 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 arbol 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
• 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)

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.
2. With the motor running, slowly add the oil and blend until emulsified.
3. Put the cabbage, carrot, green onions, and sliced basil leaves in a medium bowl, add the dressing, and toss to coat.
4. Season with salt and pepper.
5. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.
6. To make the crab cakes, heat 1 tablespoon of the oil in a small saute pan over medium heat.
7. Add the garlic and cook until soft, 1 to 2 minutes.
8. Put the mayonnaise, piquillo peppers, horseradish, garlic, and chile de arbol in a food processor or blender and blend until smooth.
9. Season with salt and pepper.
10. 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.
11. Cover and refrigerate for at least 2 hours and up to 8 hours.
12. Spread the panko on a large platter or baking sheet and season with salt and pepper.
13. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2 inch thick.
14. Dredge the cakes on both sides in the panko and place on a platter.
15. Heat the remaining 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple.
16. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
17. Drizzle a little of the basil vinaigrette onto 8 small plates.
18. Top the vinaigrette with a crab cake and top with some of the slaw.
19. Drizzle with more of the vinaigrette and garnish with basil sprigs.
20. Combine the basil, mayonnaise, vinegar, and 1/4 cup water in a blender and blend until smooth.
21. The vinaigrette should be slightly pourable; if too thick to our, add a little more water.
22. Add the honey, season with salt to taste, and blend for a few more seconds.
23. The vinaigrette can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator.

orange juice, lime, fresh basil, honey, kosher salt, canola oil, head of red cabbage, carrot, green onions, canola oil, garlic, mayonnaise, piquillo peppers, horseradish, ground chile, kosher salt, jumbo lump crabmeat, green onions, flour, bread crumbs, basil, fresh basil sprigs, fresh basil, mayonnaise, white wine vinegar, honey, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-pepper-crab-cakes-382767 (may not work)