Crab cakes with cilantro butter

-----CRAB CAKES-----
     1/2   c            olive oil
     1/2                Red pepper,finely diced
     1/2                Green pepper, finely diced
   1       lb           Best-quality lump crab meat
   2       lg           Eggs, beaten
   1 1/2   c            Coarse ground homemade
                        -bread crumbs
                        Salt, freshly ground pepper
                        -----CILANTRO butter SAUCE-----
   1       c            Dry white wine
   1                    Shallot, minced
   1       c            Whipping cream
   8       oz           Unsalted butter, softened
     1/2   c            Chopped fresh cilantro
                        -----GARNISH-----
                        Chopped tomato
                        Cilantro sprigs

  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. Remove from skillet with a slotted
  spoon. Cool.
  
  2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the 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.
  
  3. Heat oven to 375 degrees. 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.
  
  4. 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 tablespoon
  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.
  
  5. 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.
  
  Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
  rec.food.cooking