Crab Cakes With Lemon Butter and Plum Tomato Salsa |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 7 |
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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:
2 cups tomatoes (plum tomatoes) |
1/2 cup onion, chopped |
1/4 cup cilantro, chopped |
1 tablespoon lime juice, fresh |
1 garlic clove, finely chopped |
2 tablespoons olive oil |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
1/2 onion, chopped |
3 garlic cloves, finely chopped |
1 teaspoon worcestershire sauce |
1 pinch cayenne pepper |
1 cup breadcrumbs, fresh made from fresh french bread |
1 1/2 lbs crabmeat, fresh and picked over |
1/2 cup green onion, chopped |
2 large eggs, beaten to blend |
1/4 cup white wine, dry |
3 tablespoons lemon juice, fresh |
2 tablespoons shallots, minced |
1 bay leaf |
1 cup butter, chilled, unsalted, cut into 1-inch pieces (2 sticks) |
2 tablespoons heavy cream |
3 tablespoons unsalted butter |
3 tablespoons olive oil |
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.
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