Crab Cakes With Lemon Butter and Mango Salsa

Mango Salsa

2 cups fresh diced mango

½

cup diced onion

¾

cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 garlic clove, finely diced

Crab cakes

2-3 tablespoons olive oil

½

cup chopped red bell pepper

½

cup chopped green bell pepper

½

cup chopped onion

3 cloves garlic, finely chopped

1 teaspoon Worcestershire sauce

Pinch cayenne pepper

1 cup fresh white bread crumbs (from French bread)

1½

pounds fresh lump crabmeat, picked through for shells

½

cup chopped green onion

2 large eggs, beaten together

4 tablespoons olive oil

4 tablespoons unsalted butter

Lemon butter

¼

cup Pinot Grigio

4 tablespoons lemon juice

2 tablespoons minced shallots

1 small bay leaf

1 cup chilled unsalted butter, cut into small pieces

2 tablespoons heavy cream

For the salsa: Mix all ingredients in a bowl and season to taste with salt and freshly ground pepper. Cover and refrigerate. Can be made up to six hours ahead.

For the crab cakes: Heat oil in a large, heavy-bottomed saute pan over medium-high heat. Add bell peppers, onions and garlic and saute until tender, 3 to 4 minutes. Add Worcestershire sauce and cayenne pepper and bread crumbs, saute 2 minutes and remove from pan.

Mix in the crabmeat, green onion and season with salt and pepper; add beaten eggs and mix until well combined.

Using about 1/3 cup mixture, form into 16 patties 3/4-inch thick. Place on a baking sheet, cover and chill. These can be made a day in advance.

For the sauce: Melt 11/2 tablespoons butter with 11/2 tablespoons olive oil in two separate heavy-bottomed skillets over medium heat. Add eight crab cakes to each pan and saute until cooked through and golden, about 5 minutes per side.

For the lemon butter: Place the wine, lemon juice, shallots and bay leaf in a medium skillet; boil over medium heat until the mixture is reduced to a glaze, about 2 minutes.

Add 1 cup butter, whisking in 1 piece at a time and allowing each piece to melt before adding the next. Do NOT boil.

Whisk in cream and season with salt and pepper. Butter can be made 2 hours ahead and allowed to stand at room temperature.

To serve: Rewarm butter over low heat, whisking often. Divide butter evenly among four plates. Arrange 4 crab cakes on each plate and top with salsa.

Serves four.

Lynfred Winery B&B, Roselle