Crab Cakes With Lemon Butter and Plum Tomato Salsa

College Girl's Note:

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Serves: 8

Yield: 16.0 crab ca ...

salsa

• 2 cups tomatoes (plum tomatoes)
• ½ cup onion , chopped
• ¼ cup cilantro , chopped
• 1 tablespoon lime juice , fresh
• 1 garlic clove , finely chopped

crab cake

• 2 tablespoons olive oil
• ½ cup red bell pepper , chopped
• ½ cup green bell pepper , chopped
• ½ 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 ½ lbs crabmeat , fresh and picked over
• ½ cup green onion , chopped
• 2 large eggs , beaten to blend

lemon butter

• ¼ 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. For Salsa:.
2. Mix all ingredients in bowl. Season with salt and pepper.
3. (Can be made 6 hours ahead. Cover and chill.).
4. For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.
5. Add bell peppers, onion, and garlic; saute until tender about 3 minutes.
6. Mix Worcestershire sauce , cayenne, and then breadcrumbs.
7. Saute 2 minutes.
8. Remove skillet from heat. Mix in crabmeat and green onions.
9. Season with salt and pepper; mix in eggs.
10. Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.
11. Arrange on baking sheet.
12. Lemon Butter: Mix first 4 ingredients in medium skillet.
13. Boil over medium heat until reduced to glaze, about 2 minutes.
14. Discard bay leaf.
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. Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).
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. Add half of crab cakes to each skillet.
19. Saute until cooked through and golden, about 5 minutes per side.
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.