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Crab Cakes With Lemon Butter and Plum Tomato Salsa

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“Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004.”
16 crab cakes

Ingredients Nutrition


  1. For Salsa:
  2. Mix all ingredients in bowl. Season with salt and pepper.
  3. (Can be made 6 hours ahead. Cover and chill.).
  4. For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.
  5. Add bell peppers, onion, and garlic; saute until tender about 3 minutes.
  6. Mix Worcestershire sauce , cayenne, and then breadcrumbs.
  7. Saute 2 minutes.
  8. Remove skillet from heat. Mix in crabmeat and green onions.
  9. Season with salt and pepper; mix in eggs.
  10. Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.
  11. Arrange on baking sheet.
  12. Lemon Butter: Mix first 4 ingredients in medium skillet.
  13. Boil over medium heat until reduced to glaze, about 2 minutes.
  14. Discard bay leaf.
  15. Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling).
  16. Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).
  17. Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skilets over medium heat.
  18. Add half of crab cakes to each skillet.
  19. Saute until cooked through and golden, about 5 minutes per side.
  20. 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.

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