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Crab Cakes With Cilantro Butter

Crab Cakes With Cilantro Butter is built on Olive Oil, Whipping Cream, and Unsalted Butter Softened. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 cup
• 8 oz

Method (preview)

1. 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.

2. 2

   Remove from skillet with a slotted spoon.

3. 3

   Cool.

4. 4

   Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl.

5. 5

   Season with salt and pepper.

6. 6

   Using wet hands, shape crab mixture into 8 equal-size cakes.

7. 7

   Place on a wax paper-lined plate and chill up to several hours.

8. 8

   3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.

9. 9

   Heat remaining 1/4 cup oil in a large, ovenproof skillet.

10. 10

    Add crab cakes in a single layer.

11. 11

    Cook until nicely browned on bottom, about 2 minutes.

12. 12

    Carefully turn cakes over and then place in oven. Bake until golden on all sides, 10 to 12 minutes.

13. 13

    Meanwhile, for sauce, boil wine with shallot in a medium non-reactive saucepan until reduced to 1/3 cup.

14. 14

    Stir in cream and boil until reduced by about half.

15. 15

    Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick.

16. 16

    Do not allow sauce to boil at any time or it will separate.

17. 17

    Strain sauce through a fine wire mesh strainer into a warm bowl.

18. 18

    Stir in cilantro, salt and pepper.

19. 19

    Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water.

20. 20

    5. To serve, pour a few tablespoons of the sauce onto a warm serving plate.

21. 21

    Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately.