Spagos Crab Cakes By Chef Wolfgang Puck Food

SPAGO'S CRAB CAKES BY CHEF WOLFGANG PUCK

Spago's Crab Cakes by Chef Wolfgang Puck image

The crab cakes from renowned Spago restaurant are served on a bed of red pepper sauce created by chef and owner, Wolfgang Puck. I got this recipe out of a cookbook published some time ago by the L.A. Times food section; the cookbook is full of recipes from famous restaurants in the L.A. and Hollywood area. Please Read The...

Provided by Martha Price

Categories Seafood

Time 30m

Number Of Ingredients 20

Ingredients

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.

BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)

Bobby Flay Crab Cakes Recipe - (3.5/5) image

Provided by beach cook

Number Of Ingredients 8

Ingredients

1 pound jumbo lump crabmeat
1 medium yellow onion, chopped fine
4 cloves garlic, minced
1/2 to 3/4 cup bread crumbs
1/2 lime juice
1/4 cup fresh parsley
2 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil

Steps:

Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.

SPAGO CRAB CAKES RED PEPPER SAUCE

Spago Crab Cakes Red Pepper Sauce image

This sauce goes with the crab cakes served at the world famous restaurant Spago. The crab cakes and sauce are the creation of Spago owner and chef, Wolfgang Puck. I have also posted the crab cakes recipe.

Provided by Martha Price

Categories Other Sauces

Time 20m

Number Of Ingredients 9

Ingredients

5 Tbsp butter
1/2 red onion, diced
1/2 sweet red pepper, diced
2 clove garlic, mashed or diced
2 spigs thyme, leaves only
1/2 c white wine
1 c whipping cream
salt, pepper
juice of 1/2 lemon

Steps:

1. Heat 3 tablespoons butter in saucepan until foamy. Saute onion, red pepper, garlic and thyme until vegetables are tender.
2. Add white wine to pan, swirling and stirring, and reduce until thick. Add cream, bring to boil then puree in blender. Add remaining 2 tablespoons butter, salt and pepper to taste, and lemon juice. Strain and keep warm.

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