Sauteed Crabcakes With Sweet Red Pepper Sauce

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Wolfgang Puck


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2 tablespoons olive oil

1/2 each medium (about 4 ounces) red, yellow bell peppers, cored, seeded and finely diced

1/2 medium (about 4 ounces) red onion, finely diced

1 cup heavy cream

1/2 teaspoon finely chopped jalape�o pepper

2 teaspoons each, chopped fresh chives, chopped fresh dill, chopped Italian parsley

Leaves from 2 sprigs fresh thyme

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup fresh breadcrumbs

1 extra-large egg, lightly beaten

1 cup finely ground almonds

1 1/4 pounds fresh crabmeat, any shells removed

2 tablespoons (1 ounce) unsalted butter

2 tablespoons vegetable oil

3 cups mixed greens of your choice, cut or torn into bite-size pieces

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