Ingredients
- 8 equal-size cakes
- 2 eggs
- 1 shallot
- 1/2 pepper (red)
- 1/2 green pepper
- 260 gr best-quality lump crab meat
- 240 ml whipping cream
- 240 ml dry wine (white)
- 200 gr coarse homemade (ground)
- 130 gr butter (unsalted)
- 120 ml olive oil
- 80 gr cilantro (chopped fresh)
- 80 ml stir in cream
- 60 ml oil in a skillet
- 60 ml oil in
- 16 gr 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
