*  Exported from  MasterCook  *

                     Crab Cakes With Cilantro Butter

Recipe By     : Rebecca Radnor <japlady@nwu.edu>
Serving Size  : 8    Preparation Time :0:00
Categories    : Crab

  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           Lump crab meat -- best quality
   2       lg           Eggs -- beaten
   1 1/2   c            Bread crumbs -- home made,
                        - coarse ground
                        Salt
                        Pepper -- freshly ground
                        Cilantro Butter Sauce:
   1       c            Dry white wine
   1                    Shallot -- minced
   1       c            Whipping cream
   8       oz           Unsalted butter -- softened
     1/2   c            Fresh cilantro -- chopped
                        Garnish:
                        Tomato -- chopped
                        Cilantro sprigs

  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.
  
  Mix crab meat, eggs, cooked peppers, and 2 tb 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°F. 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.
  
  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 tb 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.
  
  Recipe FROM: rec.food.recipes or rec.food.cooking


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