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Good golly, these seafood specialty delights pack such a ferocious taste wallop that once you start popping them, you'd be hard pressed to stop! My zesty crab cake wonders make the perfect New Year's party appetisers or family gathering fillers, so by all means dig in liberally, to welcome 2006 with a bang... SPICY CRAB CAKES - 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
In medium bowl, whisk eggs until blended. Stir in crabmeat, 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. Yields 12 servings.
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