a really fine crab cake recipe

We were already planning to make crab cakes as an appetizer for our NYE dinner, when I saw Wolfgang Puck's recipe in last Wednesday's Tribune. Since it looked interesting, I thought I’d give it a shot.

These were delicious crab cakes! Everyone raved about them. The cakes were very moist and rich and the red pepper sauce a nice compliment.

Champagne is a great match for these. We had a vintage brut from one of my favorite grower/producers, the 1996 Henri Billiot. Nine years old, but just a baby. I’m going to let my remaining bottles sleep.

Here is a link to the recipe:
http://www.chicagotribune.com/features/ ... eating-hed

Best,
Al

I'm a big fan of David Rosengarten's crab cake recipe in his book Taste. He uses a slice of wonder or butternut bread instead of breadcrumbs. The bread "dissolves" in the cakes but keeps them bound together nicely.

I agree on champagne or sparkling wine with them. Especially if they're on the spicy side.