Wolfgang Puck BIBC1025 - Manual (Page 11)

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Sautèed Crabcakes with
Sweet Red Pepper Sauce
Makes 12 crabcakes
INGREDIENTS
Crabcakes:
2 tablespoons olive oil
1/2 medium (about 4 ounces) red bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) yellow bell pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
1 cup heavy cream
1/2 teaspoon diced jalapeno pepper
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 teaspoons chopped Italian parsley
leaves from 2 sprigs fresh thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 extra large egg, lightly beaten
1 cup fresh bread crumbs
1 cup almond meal*
1 1/4 pounds fresh crabmeat, any shells removed
Red Bell Pepper Sauce:
5 tablespoons (2 1/2 ounces) unsalted butter
1/2 medium (about 4 ounces) red pepper, cored, seeded and diced
1/2 medium (about 4 ounces) red onion, diced
2 garlic cloves, mashed
leaves from 2 sprigs thyme
1/2 cup dry white wine
1 cup heavy cream
juice of 1/2 medium lemon
salt
freshly ground white pepper
2 tablespoons (1 ounce) unsalted butter
about 2 tablespoons vegetable oil
3 cups mixed greens of your choice, cut or torn into bite-size pieces
METHOD
1 Prepare the crabcakes: In a 10-inch skillet, heat the olive oil. Sautè the red
and yellow peppers and the onion until the onion is translucent and the peppers are
tender, 10 to 15 minutes. Transfer to a large bowl and let cool.
2 In a small saucepan, reduce the cream with the jalapeno until 1/2 cup
remains. Cool and add to the onion mixture. Stir in the chives, dill, Italian
parsley, thyme, salt and cayenne pepper. Stir in the egg and 1/2 cup each
bread crumbs and almond meal. Gently fold in the crabmeat. Mixture will be
lumpy. Correct seasonings to taste. Divide the mixture into 12 crabcakes,
about 2 1/2 ounces each.
3 Combine the remaining 1/2 cup each breadcrumbs and almond meal on a
flat plate. Dip both sides of each crabcake into the mixture and coat well.
Place on a tray and refrigerate, covered, 2 to 3 hours, up to 6 hours.
4 Prepare the sauce: In a 10-inch skillet, melt 3 tablespoons of butter. Sautè
the pepper, onion, garlic and thyme until the onion is translucent, about 10
minutes. Deglaze with the wine and cook until 3 tablespoons liquid remain.
Pour in the cream and bring to a boil.
5 Scrape the contents of the skillet into a blender and purèe until smooth.
Strain, return to a clean pan and reheat. Whisk in the remaining 2 table-
spoons of butter and the lemon juice and season to taste with salt and
pepper. Keep warm.
6 When ready to serve, in 1 or 2 skillets, melt the 2 tablespoons butter with
the vegetable oil. Over medium-high heat, sauté the crabcakes until golden
brown, about 4 minutes on each side, using additional oil as necessary. Drain
on paper towels.
PRESENTATION
Divide the salad greens among 6 large plates. Arrange 2 crabcakes on the greens,
drizzle sauce around the greens and on top of the crabcakes. Serve immediately.
TO PREPARE AHEAD
Through step 4. In step 5, return the sauce to a clean pan but reheat over a low
flame and continue with the recipe when ready to serve.
Note: Coarsely ground or chopped uncooked shrimp can be substituted for the
crabmeat.
*To make the almond meal, grind blanched almonds in food chopper, being
careful that you don’t overgrind – you want the texture of fine bread crumbs.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
Sautèed Crabcakes with
Sweet Red Pepper Sauce (cont.)