Gulf Crab Cakes with Lemon Butter

By therman

Southern Living

Ingredients

• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced yellow onion
• 2 tablespoons minced garlic
• 8 tablespoons extra virgin olive oil, divided
• 2 tablespoons Creole or Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 3/4 cup fine, dry breadcrumbs
• 2 large eggs, lightly beaten
• 1 1/2 pounds fresh lump crabmeat, picked and drained
• 1/2 cup minced green onions
• 3 tablespoons butter
• Lemon Butter
• 1 lemon, peeled and quartered
• 1 shallot, minced
• 1/4 cup dry white wine
• 1 bay leaf
• 1 1/2 teaspoons whole peppercorns
• 2 cups unsalted butter, cut into tablespoon-size pieces
• 1/2 teaspoon table salt
• Pinch of ground white pepper

Preparation

Step 1

Crab Cakes
Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.

2. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.

3. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.



Lemon Butter
Bring first 5 ingredients to a simmer in a heavy saucepan over medium heat. Cook 3 to 5 minutes or until liquid almost completely evaporates. Reduce heat to low, and whisk in butter, 1 piece at a time, whisking constantly and allowing butter to melt between each addition.

2. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Stir in salt and white pepper. Cover with foil to keep warm.