Crispy Crab Cakes with Tomato Butter

~Active: 1 hr., Total: 1hr 10 mins, Yield: 4

Ingredients:

• 4 ounces skinless white fish fillet

• 1 jalapeño, seeded

• 1/2 cup mayonnaise

• 1/3 cup thinly sliced scallions

• 1 tablespoon chopped fresh flat-leaf parsley

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1/2 teaspoon cayenne pepper

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

• 1 1/2 cups panko

• 11 oz. Curried Tomato Marmalade

• 5 tablespoons olive oil

• 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

Directions

1. 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 the patties generously with panko to coat completely; press lightly to adhere. Refrigerate for 30 minutes.

2. Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a wire rack.

3. Toss herbs with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread about 1/3 cup Curried Tomato Marmalade on each of the 4 plates; top evenly with herb salad and crab cakes. Serve with lemon wedges.

Suggested Pairing: Bright, chalky Chablis.