SPAGO'S CRAB CAKES BY CHEF WOLFGANG PUCK

Spago's Crab Cakes by Chef Wolfgang Puck image

Provided by Martha Price

Categories Seafood

Time 30m

Number Of Ingredients 20

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olive oil
1/4 red onion, diced
1/4 large sweet red pepper, diced
1/4 large yellow pepper, diced
1 c whipping cream
1/4 jalepeno chili, diced
1/8 tsp cayenne pepper
1 and 1/2 tsp chopped chives
1 and 1/2 tsp chopped italian parsley
1 2 sprigs thyme, leaves only
1 c bread crumbs
1 c almond meal*
salt
1 extra large egg, slightly beaten
1 and 1/4 lb louisiana blue crab meat
butter
1/4 c balsmic vinegar
pepper
1 lb arugula (or lettuce) coarsely chopped
red pepper sauce

Steps:

1. Heat 1 and 1/2 tablespoons olive oil in skillet. Add onion and peppers and saute until onions are translucent. Cool.
2. Simmer cream with chili over medium-high heat until reduced to about 1/2 cup. Cool.
3. Pour cooled cream into onion mixture. Stir in cayenne, chives, parsley, thyme, 1/3 cup bread crumbs, 1/3 cup almond meal and salt to taste. Add beaten egg. Add crab meat and mix thoroughly.
4. Combine remaining crumbs and almond meal on plate. Shape crab mixture into 12 small round cakes. Coat each side with the bread crumb mixture and chill 2 hours.
5. Just before serving, saute crab cakes in about 2 tablespoons hot oil and 1 tablespoon butter 4 minutes on each side. Drain on paper towels.
6. Mix 1/2 cup olive oil with balsamic vinegar and salt and pepper to taste. Toss with arugula (or lettuce).
7. Place salad in center of each plate. Pour red pepper sauce around and place 2 or 3 crab cakes on top.