Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

by: Rachael Tanis

Crab Cakes adapted from: Stop and Smell the Rosemary, Noodle Salad adapted from: The Food Chronicles
The Wine Dive recommends Simply Naked Moscato to be paired with this dish.

2 cups diced Roma tomatoes

1/2 cup diced yellow onion

1/4 cup chopped fresh cilantro

1 Tablespoon minced garlic

1/4 cup fresh lemon juice

2 Tablespoons fresh lime juice

1 Tablespoon salt

1/2 teaspoon pepper

1 lemon, peeled and quartered

1 shallot, minced

1/4 cup white wine

1 bay leaf

1 1/2 teaspoons whole black peppercorns

2 cups (4 sticks) unsalted butter, cut into pieces

1 1/2 teaspoons salt

2 Tablespoons olive oil

1/2 cup diced red bell pepper

1/2 cup green bell pepper

1/2 cup diced yellow onion

1/2 teaspoon minced garlic

2 Tablespoons Creole mustard

2 Tablespoons Worcestershire sauce

pinch cayenne pepper

1/4 teaspoon Old Bay seasoning

1 tablespoon salt

1/2 teaspoon pepper

1 cup seasoned bread crumbs

2 large eggs, lightly beaten

1 1/2 pounds fresh lump crab meat, shells removed

1/2 cup minced green onions

1 tablespoons olive oil 

1 tablespoon unsalted butter

Roma Salsa:

Combine the tomatoes, onion, cilantro, garlic, lemon juice, lime juice, salt and pepper in a small serving bowl. Cover and chill.

Lemon Butter: 

Combine the lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce the liquid over low heat until the mixture is almost dry. Strain the liquid, removing the bay leaf, peppercorns, and any large lemon pieces. Whisk the butter into the strained lemon mixture, allowing to melt. Add the salt and whisk well. Set aside and keep warm.

Crab Cakes: 

Heat 2 tablespoons of olive oil in a large skillet. Add the bell peppers, onion, and garlic. Saute until tender. Add the mustard, Worcestershire, cayenne, Old Bay seasoning, salt and pepper, and stir to combine. Add the bread crumbs and saute for 1-2 minutes Remove from the heat. Place the mixture in a large bowl and fold in the eggs, stirring to blend. Stir in the crab meat and green onions and mix well. Chill for 30-40 minutes. Shape the mixture into 6 large crab cakes. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet. Saute the crab cakes on both sides until golden brown. Add an additional 1 tablespoon of olive oil and 1 tablespoon of butter to each new batch to cook. Remove onto a plate and keep warm.

Spicy Thai Peanut Noodle Salad

1 Tablespoon + 1 teaspoon peanut oil

2 teaspoons minced garlic

2 cups crunchy peanut butter

2 teaspoons crushed red pepper flakes

1 cup chicken broth

1 Tablespoon + 1 teaspoon cider vinegar

1 Tablespoon + 1 teaspoon corn syrup

2 Tablespoons soy sauce

1 Tablespoon + 1 teaspoon Sriracha, or to taste

2 Tablespoons peanut oil

1 1/2 teaspoons minced fresh ginger

1 teaspoon minced garlic

10 ounces matchstick carrots

10 ounces broccoli slaw

1/4 cup water

2 cubes chicken bouillon

1/2 cup sliced green onions

8-12 ounces rice noodles, cooked and drained

Peanut sauce: 

Heat the peanut oil over medium heat in a medium saucepan. Add the garlic and saute. Add the peanut butter and stir until well blended. Add the remaining ingredients and bring to a boil, stirring until smooth. Remove from the heat and set aside.

Noodle Salad:

Heat the oil in a large skillet over medium-high heat. Add the ginger and garlic and saute. Add the carrots and broccoli slaw. Stir-fry for 2-3 minutes. Add the water and chicken bouillon cubes, stir to dissolve. 

Remove from the heat, stir in the green onions and noodles, toss. Drizzle with the peanut sauce, as desired.

To serve: 
Spoon Lemon Butter onto a serving plate, place a crab cake on Lemon Butter, and top with a spoonful of Roma Salsa. Add Spicy Thai Peanut Noodle Salad on the side.