2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. Ricotta cheese
1 c. 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

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives, and 1/4 cup bread crumbs. Form heaping tablespoonful of crab mixture into 1/4 inch thick crab cakes; on sheet of waxed paper, coat crab cakes with remaining bread crumbs. Preheat oven to 325 degrees. Place paper towels on cookie sheet. Fry crab cakes 3 minutes until golden brown. Place in oven to keep warm. In food processor, process red papers with mayonnaise until smooth. Yield: 12 servings.