Instructions: 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.

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