Crab Cakes With Tomato Salsa Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

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 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.

Steps:

• Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
• Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

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.

Steps:

• Crab Cakes:.
• Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
• In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
• Add crabmeat and mix together gently.
• Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
• Cover with plastic wrap and refrigerate for at least an hour.
• Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
• Drain on paper towels.
• Heat remaining butter and oil and repeat with the rest of the crab cakes.
• To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
• Cherry Tomato and Corn Salsa:.
• Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
• Lift corn from water and set aside to cool.
• When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
• Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
• Cover and refrigerate at least 2 hours before serving.
• The salsa will keep in the refrigerator for up to three days.
• Makes about 3 cups of salsa.

Steps:

• 1. Mix the crab meat, bell pepper, green onions, basil, lemon juice, mayonnaise, Dijon mustard, hot pepper sauce and Worcestershire in bowl. Mix well. Season with salt and pepper.
• 2. Add 1/4 cup of the bread crumbs and egg and mix well. Shape into eight 2 1/2 inch diameter patties, using a scant 1/2 cup of the crab mixture for each pattie.
• 3. Put remaining 3 cups bread crumbs in shallow dish. Dredge crab cakes in bread crumbs, pressing to coat.
• 4. Heat 1 Tbsp. of butter with 1 Tbsp. of oil in a skillet over medium heat until butter melts. Add 4 crab cake and cook for 4 minutes per side or until golden brown, turning once. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 4 crab cakes. Serve with tomato salsa. Serves 4