Crab Cakes with Cilantro Butter

Directions

Heat ¼ 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.

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.

Heat oven to 375℉ (190℃).

Coat crab cakes in bread crumbs on all sides.

Heat remaining ¼ 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.

Meanwhile, for sauce, boil wine with shallot in a medium 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 water. 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 immediately.