Ingrediants :
- 2 lg. eggs
- 1/2 lb. fresh lump crabmeat
- 1 c. ricotta cheese
- 1 c. (4 oz.) shredded Monterey Jack
- cheese with jalapenos
- 3 tbsp. snipped chives
- 3/4 c. fine seasoned dry bread crumbs
- 1/4 c. salad oil
- 1 (7 oz.) jar roasted red peppers,
- drained
- 1/3 c. mayonnaise
Method :
- In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs.
- Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
- Preheat oven to 325 degrees. Line baking sheet with paper towels.
- In large skillet, heat oil over medium-high heat.
- In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.
- As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.
- In food processor, process red peppers with mayonnaise until smooth.
- Serve with crab cakes.