*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRAB CAKES-----
      1/2   c            Olive oil
      1/2                Red pepper,finely diced
      1/2                Green pepper, finely diced
    1       lb           Best-quality lump crab meat
    2       lg           Eggs, beaten
    1 1/2   c            Coarse ground homemade
                         -bread crumbs
                         Salt, freshly ground pepper
                         -----CILANTRO BUTTER SAUCE-----
    1       c            Dry white wine
    1                    Shallot, minced
    1       c            Whipping cream
    8       oz           Unsalted butter, softened
      1/2   c            Chopped fresh cilantro
                         Chopped tomato
                         Cilantro sprigs
   1. Heat  1/4 cup of the oil in a large skillet; cook red and green peppers
   in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted
   spoon. Cool.
   2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
   crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape
   crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and
   chill up to several hours.
   3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.
   Heat remaining  1/4 cup oil in a large, ovenproof skillet. Add crab cakes
   in a single layer. Cook until nicely browned on bottom, about 2 minutes.
   Carefully turn cakes over and then place in oven. Bake until golden on all
   sides, 10 to 12 minutes.
   4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
   saucepan until reduced to  1/3 cup. Stir in cream and boil until reduced by
   about half. Working over very low heat, whisk in the butter, 1 tablespoon
   at a time, until sauce is light and thick. Do not allow sauce to boil at
   any time or it will separate. Strain sauce through a fine wire mesh
   strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by
   covering tightly with plastic wrap and then placing bowl in a pan of warm
   5. To serve, pour a few tablespoons of the sauce onto a warm serving plate.
   Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve
   Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
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