spago's crab cakes by chef wolfgang puck

Ingredients For spago's crab cakes by chef wolfgang puck

• 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