Crab Cakes with lemon butter and tomato salsa

28
Ingredients

30m
Prep Time

30m
Cook Time

1h
Ready In

Recipe: #44009

January 05, 2025

Categories: Crab meat, Tomato, Appetizers, Hot Appetizers, Butter/Margarine, more

recipe by:
ellie

"Recipe source: Bon Appetit (January 2004)"

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (120.9 g)
Calories 137.5
Total Fat - 10.8 g
Saturated Fat - 3.6 g
Cholesterol - 123.3 mg
Sodium - 7202 mg
Total Carbohydrate - 5.2 g
Dietary Fiber - 1.1 g
Sugars - 1.8 g
Protein - 5.3 g
Calcium - 42.2 mg
Iron - 1 mg
Vitamin C - 16.1 mg
Thiamin - 0.1 mg

Step 1

To make the salsa: mix ingredients (tomatoes - garlic clove) in a bowl and then season with salt and pepper. ***this can be made 6 hours ahead; covered and chilled.

Step 2

To make the crab cakes: in a large skillet on medium high heat heat the oil and then add the new 4 ingredients (-garlic), sautéing for 3-5 minutes or until tender.

Step 3

Stir in Worcesthire sauce and cayenne and then stir in breadcrumbs and saute for another 2 minutes. Remove from heat.

Step 4

Stir in crabmeat and green onions and season with salt and pepper. Stir in the eggs.

Step 5

Using about 1/3 cup for each crab cake, shape mixture into 16 3/4 inch thick crab cakes and arrange on baking sheet. ***can be made 2 hours ahead; covered and chilled.

Step 6

To make the lemon butter: in a skillet on medium heat add first 4 ingredients (wine - bay leaf) and bring to a boil and keep boiling until reduced to a glaze (2 minutes); discard bay leaf.

Step 7

Stir in 1 cup of butter, one piece at a time, whisking until melted before adding the next piece. Whisk in the cream and season with salt and pepper. ***may be made 2 hours ahead and can stand at room temperature.

Step 8

Using 2 skillets over medium heat melt 1 1/2 tablespoons of butter and oil in each skillet. Add half of the crab cakes to each skillet and saute until cooked through and golden (5 minutes per side).