Appetizers & Starters |
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Crab Cakes With Tomato Basil Butter and Salsa - 2006
Recipe courtesy of Mike Shonk
INGREDIENTS
Crab Cakes
Tomato Basil Butter
Salsa
PREPARATION
Crab Cakes: Sauté celery and onion in the butter until the vegetables are transparent. Set aside to cool. In a mixing bowl, blend the crabmeat, egg, mayonnaise and Old Bay together, then add the sautéed vegetables. Add the breadcrumbs, a little at a time, until the crabmeat mixture forms a mass and can be divided into cakes. Portion out the mixture into small crab cakes, dredge each cake in the flour and sauté crab cakes in olive oil until brown on both sides.
Tomato Basil Butter: Blend all ingredients together in a mixing bowl. Place about a tablespoon of the butter on each crab cake.
Salsa: In a bowl stir together tomatoes, onion, chilies, cilantro, salt and lime juice. Let stand for 1 hour, to blend the flavors before serving. Salsa can be stored tightly covered in the refrigerator for up to 1 week. Makes about 1 1/2 cups.
Crab Cakes
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 2 tablespoons butter
- ½ pound lump crabmeat
- 1 egg
- 1 tablespoon mayonnaise
- 2 teaspoons Old Bay Seafood seasoning
- ¼ cup bread crumbs -- more as needed
- ¼ cup flour
- 2 tablespoons olive oil
Tomato Basil Butter
- 2 sticks butter -- at room temperature
- ¼ cup chopped fresh tomato
- 1 ½ tablespoons tomato paste
- ¼ teaspoon minced garlic
- 1 ½ tablespoons fresh basil -- minced
Salsa
- 3 ripe tomatoes -- finely chopped
- ½ cup chopped onion
- 4 to 6 serrano peppers -- seeded and minced
- 1 tablespoon fresh cilantro -- finely chopped
- 2 teaspoons salt
- 2 teaspoons fresh lime juice
PREPARATION
Crab Cakes: Sauté celery and onion in the butter until the vegetables are transparent. Set aside to cool. In a mixing bowl, blend the crabmeat, egg, mayonnaise and Old Bay together, then add the sautéed vegetables. Add the breadcrumbs, a little at a time, until the crabmeat mixture forms a mass and can be divided into cakes. Portion out the mixture into small crab cakes, dredge each cake in the flour and sauté crab cakes in olive oil until brown on both sides.
Tomato Basil Butter: Blend all ingredients together in a mixing bowl. Place about a tablespoon of the butter on each crab cake.
Salsa: In a bowl stir together tomatoes, onion, chilies, cilantro, salt and lime juice. Let stand for 1 hour, to blend the flavors before serving. Salsa can be stored tightly covered in the refrigerator for up to 1 week. Makes about 1 1/2 cups.
