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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.
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2
Remove from skillet with a slotted spoon.
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3
Cool.
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4
Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread crumbs in a large bowl.
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5
Season with salt and pepper.
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6
Using wet hands, shape crab mixture into 8 equal-size cakes.
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7
Place on a wax paper-lined plate and chill up to several hours.
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8
Heat oven to 375F (190C).
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9
Coat crab cakes in bread crumbs on all sides.
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10
Heat remaining 1/4 cup oil in a large, ovenproof skillet.
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11
Add crab cakes in a single layer.
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12
Cook until nicely browned on bottom, about 2 minutes.
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13
Carefully turn cakes over and then place in oven.
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14
Bake until golden on all sides, 10 to 12 minutes.
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15
Meanwhile, for sauce, boil wine with shallot in a medium Stir in cream and boil until reduced by about half.
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16
Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick.
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17
Do not allow sauce to boil at any time or it will separate.
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18
Strain sauce through a fine wire mesh strainer into a warm bowl.
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19
Stir in cilantro, salt and pepper.
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20
Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water.
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21
To serve, pour a few tablespoons of the sauce onto a warm serving plate.
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22
Top with a crab cake.
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23
Garnish with chopped tomato and cilantro sprig.
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24
Serve immediately.
