Crab Cakes with lemon butter and tomato salsa

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.