CRAB CAKES

with Roma Salsa and Lemon Butter

By Gail May

ROMA SALSA:

• 2 cups of diced roma tomatoes

• ½ cup of diced yellow onion

• ¼ cup of chopped fresh cilantro

• 1 tablespoon of minced garlic

• ¼ cup of fresh lemon juice

• 2 tablespoons of fresh lime juice

• 1 tablespoon of salt

• ½ teaspoon of freshly ground black pepper

Combine tomatoes, onion, cilantro, garlic, lemon juice, lime juice, salt, and pepper in a small serving bowl. Cover and chill.

LEMON BUTTER:

• 1 lemon, peeled and quartered

• 1 shallot, minced

• ¼ cup of white wine

• 1 bay leaf

• 1 ½ teaspoons of whole black peppercorns

• 2 cups (4 sticks) of unsalted butter cut into pieces

• 1 ½ teaspoons of salt

• ¼ teaspoon of white pepper

Combine lemon, shallot, white wine, bay leaf, and pepper in a heavy saucepan. Reduce liquid over low heat until the mixture is almost dry. Strain liquid, removing bay leaf, peppercorns, and any large particles. Whisk butter, one piece at a time, into strained lemon mixture. Let butter melt before adding additional pieces. Do not allow mixture to boil as butter will break down. Set aside and keep warm.

CRAB CAKES:

• 2 tablespoons + 3 tablespoons of extra virgin olive oil

• ½ cup diced green bell pepper

• ½ cup of diced yellow onion

• 2 tablespoons of minced garlic

• 2 tablespoons of Creole mustard

• 2 tablespoons of Worcestershire sauce

• Pinch of cayenne pepper

• 1 tablespoon of salt

• ½ teaspoon of freshly ground black pepper

• ½ cup of bread crumbs

• 2 large eggs, lightly beaten

• 1 ½ pounds of fresh lump crabmeat

• ½ cup minced green onions

• 3 tablespoons of unsalted butter

Heat two tablespoons of olive oil in a large skillet. Add bell peppers, onions, and garlic; sauté until tender. Add mustard, Worcestershire, cayenne, salt, and pepper. Stir to combine. Add breadcrumbs and sauté 1 to 2 minutes. Remove from heat. Place mixture in a bowl. Fold in eggs, stirring to blend. Stir in crabmeat and green onions; mix well. Chill 30 to 40 minutes. Shape mixture into 12 small crab cakes. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet. Sauté 4 crab cakes on both sides until golden brown. Repeat with remaining crab cakes, adding an additional 1 tablespoon of butter and oil as needed with each batch.

To serve, spoon lemon butter onto a serving platter, place crab cakes on lemon butter, and top with a dollop of Roma salsa.

Editor’s Note: I used yellow mustard as a substitute for the Creole mustard, and a red bell pepper in place of a green.