| Good golly, these seafood specialty delights | | | | blended. Stir in crabmeat, cheeses, chives |
| pack such a ferocious taste wallop that once | | | | and 1/4 cup bread crumbs. Form heaping |
| you start popping them, you'd be hard pressed | | | | tablespoonfuls of crab mixture into 1/4 inch |
| to stop! My zesty crab cake wonders make the | | | | thick cakes; on sheet of waxed paper, coat |
| perfect New Year's party appetisers or family | | | | cakes with remaining bread crumbs. Preheat |
| gathering fillers, so by all means dig in | | | | oven to 325 degrees. Line baking sheet with |
| liberally, to welcome 2006 with a | | | | paper towels. In large skillet, heat oil over |
| bang...SPICY CRAB CAKES2 lg. eggs1/2 lb. | | | | medium-high heat.In hot oil, fry crab cakes, |
| fresh lump crabmeat1 c. ricotta cheese1 c. (4 | | | | a few at a time, until golden on both sides, |
| oz.) shredded Monterey Jack cheese with | | | | about 3 minutes in all. As cakes cook, remove |
| jalapenos3 tbsp. snipped chives3/4 c. fine | | | | from pan, drain on prepared baking sheet and |
| seasoned dry bread crumbs1/4 c. salad oil1 (7 | | | | keep warm in oven. In food processor, process |
| oz.) jar roasted red peppers, drained1/3 c. | | | | red peppers with mayonnaise until smooth. |
| mayonnaiseIn medium bowl, whisk eggs until | | | | Serve with crab cakes. Yields 12 servings. |