CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA image

Yield 16

Number Of Ingredients 27

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SALSA
2 cups diced plum tomatoes
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, finely chopped
CRAB CAKES
2 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
1 cup fresh breadcrumbs made from crustless French bread
1 1/2 pounds fresh crabmeat, picked over
1/2 cup chopped green onions
2 large eggs, beaten to blend
LEMON BUTTER
1/4 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 small bay leaf
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
2 tablespoons heavy whipping cream
3 tablespoons unsalted butter
3 tablespoons olive oil

Steps:

FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saute until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Saute 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using about 1/3 cup for each, shape mixture into sixteen 3/4-inch-thick crab cakes. Arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.) FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf. Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skillets over medium heat. Add half of crab cakes to each skillet. Saute until cooked through and golden, about 5 minutes per side. Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab cakes on each plate. Top with salsa.