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Source: Stop and Smell the Rosemary

Crab Cakes with Salsa and Lemon Butter
Serve this dish at home and your will have the Mardi Gras spirit all year round.
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Serves: 12 small crab cakes
Prep Time: 45 minutes
Cook Time: 20 minutes
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2 cups diced Roma tomatoes
1/2 cup diced yellow onion
1/4 cup fresh cilantro, chopped
1 tablespoon garlic, minced
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 lemon, peeled and quartered
1 shallot, minced
1/4 cup white wine
1 bay leaf
1 1/2 teaspoons whole black peppercorns
2 cups (4 sticks) unsalted butter, cut into pieces
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons plus 3 tablespoons extra virgin olive oil
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow onion
2 tablespoons garlic, minced
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
pinch cayenne pepper
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1/2 cup bread crumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, shells removed
1/2 cup minced green onion
3 tablespoons unsalted butter




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

Lemon Butter: Combine lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce liquid over low heat until mixture is almost dry. Strain liquid, removing bay leaf, peppercorns, and any large lemon 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. Add salt and pepper. Set aside and keep warm.

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

To Serve: Spoon Lemon Butter onto a serving plate, place crab cakes on Lemon Butter, and top with a dollop of Roma Salsa.


Notes:
Ingredients 1-8 are for the Roma Salsa. Ingredientes 9-16 are for the Lemon Butter. Ingredients 17-31 are for the Crab Cakes.

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