Crab Cakes With Lemon Butter and Plum Tomato Salsa

Ingredients

salsa

• 2 cups tomatoes (plum tomatoes)
• 1/2 cup onion, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice, fresh
• 1 garlic clove, finely chopped

crab cake

• 2 tablespoons olive oil
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 onion, chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon worcestershire sauce
• 1 pinch cayenne pepper
• 1 cup breadcrumbs, fresh made from fresh French bread
• 1 1/2 lbs crabmeat, fresh and picked over
• 1/2 cup green onion, chopped
• 2 large eggs, beaten to blend

lemon butter

• 1/4 cup white wine, dry
• 3 tablespoons lemon juice, fresh
• 2 tablespoons shallots, minced
• 1 bay leaf
• 1 cup butter, chilled, unsalted, cut into 1-inch pieces (2 sticks)
• 2 tablespoons heavy cream
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil

Directions

1. 1

   For Salsa:.

2. 2

   Mix all ingredients in bowl. Season with salt and pepper.

3. 3

   (Can be made 6 hours ahead. Cover and chill.).

4. 4

   For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.

5. 5

   Add bell peppers, onion, and garlic; saute until tender about 3 minutes.

6. 6

   Mix Worcestershire sauce , cayenne, and then breadcrumbs.

7. 7

   Saute 2 minutes.

8. 8

   Remove skillet from heat. Mix in crabmeat and green onions.

9. 9

   Season with salt and pepper; mix in eggs.

10. 10

    Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.

11. 11

    Arrange on baking sheet.

12. 12

    Lemon Butter: Mix first 4 ingredients in medium skillet.

13. 13

    Boil over medium heat until reduced to glaze, about 2 minutes.

14. 14

    Discard bay leaf.

15. 15

    Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling).

16. 16

    Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).

17. 17

    Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skilets over medium heat.

18. 18

    Add half of crab cakes to each skillet.

19. 19

    Saute until cooked through and golden, about 5 minutes per side.

20. 20

    Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab ccakes on each plate. Top with salsa.