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 jalapeno pepper, diced
2 teaspoons fresh chives, chopped
2 teaspoons fresh dill, chopped
2 teaspoons Italian parsley, chopped
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
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.
Sautèed Crabcakes with
Sweet Red Pepper Sauce
Sautèed Crabcakes with
Sweet Red Pepper Sauce (con't)
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. Remove from heat and puree using the
Immersion Blender until smooth. Strain, return to a clean pan and
reheat. Whisk in the remaining 2 tablespoons of butter and the
lemon juice and season to taste with salt and pepper. Keep warm.
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 tablespoons 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, be-
ing careful that you don’t overgrind – you want the texture of fine bread
crumbs.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen with
Wolfgang Puck (Random House, 1991)
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