Sauteed Crabcakes With Sweet Red Pepper Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Red bell pepper - (abt 4 oz) - cored, seeded, (medium)
		And finely diced
1/2		Yellow bell pepper - (abt 4 oz) - cored, seeded, (medium)
		And finely diced
1/2		Red onion - (abt 4 oz) - finely diced (medium)
1 cup	237ml	Heavy cream
1/2 teaspoon	2.5ml	Finely-chopped jalapeño pepper
2 teaspoons	10ml	Chopped fresh chives
2 teaspoons	10ml	Chopped fresh dill
2 teaspoons	10ml	Chopped Italian parsley
		Leaves from 2 sprigs fresh thyme
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne pepper
1 cup	146g / 5.1oz	Fresh breadcrumbs
1		Extra-large egg - lightly beaten
1 cup	146g / 5.1oz	Finely-ground almonds
1 1/4 lbs	567g / 20oz	Fresh crabmeat - any shells removed
2 tablespoons	30ml	Unsalted butter - (1 oz)
2 tablespoons	30ml	Vegetable oil
3 cups	330g / 11oz	Mixed greens of your choice - cut or torn
		Into bite-size pieces
		Sweet Red Bell Pepper Sauce - (see recipe)

Recipe Instructions

In a 10-inch skillet, heat the olive oil. Saute the diced red and yellow peppers and onion until the onion is translucent and the peppers are tender, 8 to 10 minutes. Remove the peppers and onions with a slotted spoon and transfer to a large bowl and let cool.

To the skillet add the heavy cream and jalapeño and reduce until 1/2 cup remains. Cool and add to the pepper and onion mixture. Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.

Stir in the egg and 1/2 cup each of breadcrumbs, and finely ground almonds. Gently fold in the crabmeat. Mixture will be lumpy. Divide the mixture into 12 and shape into small crabcakes.

Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate. Dip both sides of each crabcake into the mixture and coat well. Place on a tray and refrigerate, covered, for 1 to 3 hours.

When ready to serve melt the butter and vegetable oil in a large skillet. Over medium-high heat saute half the crabcakes until golden brown, about 4 minutes on each side. Transfer to drain on paper towels. Keep warm in oven at 200 degrees. If necessary use additional oil and cook remaining crabcakes.

Divide the salad greens among six large plates. Arrange 2 crabcakes on the greens, drizzle Sweet Red Bell Pepper Sauce around the greens and on top of crabcakes.

This recipe yields 12 crabcakes.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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