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Spago's Crab Cakes by Chef Wolfgang Puck

Martha Price
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/4 lb

Louisiana blue crab meat

1

2 sprigs thyme

1 lb

Arugula

1 1/2 tsp

Chives

1 1/2 tsp

Italian parsley

1/4

Jalepeno chili

1/4

Red onion

1

Egg, large

1

Red pepper sauce

1 cup

Almond meal

1/8 tsp

Cayenne pepper

1/4

Pepper, large yellow

1

Pepper

1/4

Red pepper, large sweet

1

Salt

1/4 cup

Balsmic vinegar

1

Olive oil

1 cup

Bread crumbs

1

Butter

1 cup

Whipping cream