2 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
1/3 c. salad dressing

Beat eggs, stir in crab, cheese, chives and 1/4 cup bread crumbs. Take 1 tablespoon mixture and press into 1/4 inch thick cakes on waxed paper. Coat cakes with crumbs.

In hot oil, fry until golden on both sides about 3 minutes in all. Drain on paper towels. Blend hot peppers into salad dressing. Serve with Crab Cakes.