It's dungeness crab season here in California, and I'm trying to make the most of it. Tonight I made this recipe for blue corn crusted crab cakes from the Mesa Grill cookbook. I made quite a few changes to the original recipe - I liked the concept of the blue cornmeal crust and the use of creme fraiche as a binding agent, but I wasn't wild about the large amounts of dijon mustard and horseradish. I was concerned that these ingredients would overpower the crab, so I eliminated the horseradish completely and cut the mustard back to about a teaspoon. My crab mixture was quite loose, so I threw in a few tablespoons of breadcrumbs and added an egg to make sure that the cakes would stay intact in the pan.
I served the crab cakes with another recipe from the Mesa Grill cookbook - corn with roasted chiles and creme fraiche. The original recipe calls for fresh corn, but I think this worked quite well with frozen corn. The roasted poblano and serrano chiles add a lot of flavor with a bit of heat, and the creme fraiche makes the whole dish taste creamier and richer. I never have cotija cheese in the house, so I use feta as a substitute.
I have eaten at Mesa Grill in Las Vegas twice now, and always seem to have good luck with the recipes in this book. Bobby Flay definitely has a talent for putting together great flavor combinations.