Crab Cakes With Lemon Butter and Plum Tomato Salsa

Total Time
35mins
Prep 25 mins
Cook 10 mins

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.

Ingredients Nutrition

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.