Crabcakes, Red Bell Pepper Sauce | Wolfgang Puck BIBC1010 instruction

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

1Prepare 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.

Sautèed Crabcakes with

Sweet Red Pepper Sauce (cont.)

2In 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.

3Combine 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.

4Prepare 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.

5Scrape 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.

6When 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)