Wolfgang Pucks Crab Cakes Benedict Recipes

BENEDICT CRAB CAKES

Steps:

• Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
• Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
• In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
• In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
• With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
• Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
• In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
• In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
• Yield: 2 cups
• In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
• Yield: 1 cup

SPAGO'S CRAB CAKES BY CHEF WOLFGANG PUCK

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.