Anonymous August 20 2005

2 Tbsp. olive oil

1 large onion, chopped

2 garlic cloves

2 jalapeno peppers, seeded, deveined and chopped

1 cup dry white wine

1 cup heavy cream

3 green bell peppers, seeded, deveined and chopped

Salt to taste

2 1/2 tsp. grated lemon zest

Heat olive oil in a heavy saute pan or skillet. Add the onion, garlic, jalapeno, white wine and heavy cream and cook for 5 minutes. Add the green peppers and cook for 3 minutes. Puree in a blender or

food processor. Season to taste and serve topped with the grated

lemon zest alongside crab cakes.