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