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Appetizers & Starters

Crab Cakes With Tomato Basil Butter and Salsa - 2006
​​​​​​​​​​​Recipe courtesy of Mike Shonk

INGREDIENTS
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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
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  • Main Dishes
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking