Ingredients
- 8 equal-size cakes
- 2 eggs
- 1 shallot
- 1/2 pepper (red)
- 1/2 green pepper
- 1 lb best-quality lump crab meat
- 1 c whipping cream
- 1 c dry wine (white)
- 1 1/2 c coarse homemade (ground)
- 8 oz butter (unsalted)
- 1/2 c olive oil
- 1/2 c cilantro (chopped fresh)
- 3/8 cup stir in cream
- 1/4 cup oil in a skillet
- 1/4 cup oil in
- 1 tablespoon at a time
- some salt and pepper
Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
