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spago's crab cakes by chef wolfgang puck

(1 rating)
Recipe by
Martha Price
San Jose, CA

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 Following Notes!! Prep and cooking time does not include the 2 hour chill time. The red pepper sauce is on another post. If Louisiana crab meat is unavailable,any other type will do. For almond meal, process almonds til smooth or buy at health food store.

(1 rating)
yield 4 - 6 - 2 or 3 crab cakes each
prep time 20 Min
cook time 10 Min
method Stove Top

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

How To Make spago's crab cakes by chef wolfgang puck

  • 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.

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