Crispy Crab Cakes with Tomato Butter

Ingredients

• 4 ounces skinless whitefish fillet

• 3 jalapeños, seeded, divided

• 1/2 cup mayonnaise

• 1/3 cup thinly sliced scallions

• 1 tablespoon chopped fresh flat-leaf parsley

• 2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 1/2 teaspoon cayenne pepper

• 1 pound fresh jumbo lump crabmeat, drained and picked over

• 1 1/2 cups panko

• 6 small plum tomatoes (about 1 pound), cored and halved

• 3 medium shallots, chopped

• 3 medium garlic cloves, chopped

• 6 tablespoons olive oil, divided

• 2 cups chicken stock

• 1/4 cup unsalted butter, cut into pieces

• 2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley)

• 1 lemon, cut into 4 wedges

Description

1.  

2. Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.

3.