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Crab Cakes with lemon butter and tomato salsa

Here's how you make Crab Cakes with lemon butter and tomato salsa
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  • Servings: 16
  • Prep: 30m
  • Cook: 30m
    • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • Salsa
  • 2 cups tomatoes, diced
  • 1/2 cup onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 garlic clove, chopped
  • Crab Cakes
  • 2 tablespoons olive oil
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon Worcestershire sauce
  • Pinch cayenne pepper
  • 1 cup bread crumbs
  • 1 1/2 pounds crabmeat
  • 1/2 cup green onions, chopped
  • 2 eggs, beaten
  • Lemon Butter
  • 1/4 cup white wine
  • 3 tablespoons lemon juice
  • 2 tablespoon shallot, minced
  • 1 bay leaf
  • 1 cup butter, unsalted and cut into 1 inch pieces
  • 2 tablespoons whipping cream
  • Frying
  • 3 tablespoons butter
  • 3 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).

  • Step 9: Rewarm the lemon butter over low heat, whisking often but do not boil.

  • Step 10: Divide lemon butter among 8 plates and add 2 crab cakes to each plate and top with the salsa.

We hope you enjoy this recipe!

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