Crab Cakes with Roma Salsa and Lemon Butter

Roma Salsa:

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

Lemon Butter:

Combine lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce liquid over low heat until mixture is almost dry. Strain liquid, removing bay leaf, peppercorns and any large lemon particles. Whisk butter, one piece at a time, into strained lemon mixture. Let butter melt before adding additional pieces. Do not allow mixture to boil as butter will break down. Add salt and pepper. Set aside, and keep warm.

Crab cakes:

Heat 2 T. olive oil in a large skillet. Add bell peppers, onion, and garlic. Saute until tender. add mustard, Worcestershire, cayenne, salt and pepper. Stir to combine. Add bread crumbs and saute 1-2 minutes. remove from heat. Place mixture in a large bowl. Fold in eggs, stirring to blend. Stir in crab meat and green onions. Mix well. Chill 30-40 minutes. Shape mixture into 12 small crab cakes. heat 1 T. olive oil and 1 T. butter in a large skillet. Saute 4 crab cakes on both sides until golden brown. Repeat with remaining crab cakes, adding an additional 1 T. olive oil and 1 . butter, as needed, with each batch.

To serve, spoon Lemon Butter onto a serving plate, place crab cakes on Lemon Butter, and top with a dollop of Roma Salsa.