Crab Cakes With Lemon Butter And Plum Tomato Salsa - cooking recipe

Ingredients

salsa
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
crab cake
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
lemon butter
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

Preparation

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 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 16 3/4\" crab cakes.
Arrange on baking sheet.
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 skilets 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 ccakes on each plate. Top with salsa.