Spicy, Cheesy Crab Cakes With Roasted Red Pepper Sauce

• 2 large eggs
• 1 cup ricotta cheese
• 3 tablespoons chives, snipped
• 3/4 cup fine seasoned dry bread crumb
• 1/4 cup vegetable oil, for frying
• 1/2 lb fresh crabmeat or 8 ounces canned crabmeat
• 1 cup monterey jack pepper cheese, shredded
• For Sauce
• 7 ounces roasted red peppers
• 1/3 cup mayonnaise

1. If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
2. Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
3. Pour the remaining half a cup of breadcrumbs into a shallow dish.
4. Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
5. Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
6. In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
7. Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
8. As cakes cook, remove them to the paper-towel lined baking sheet.
9. When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
10. These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.

eggs, ricotta cheese, chives, bread, vegetable oil, fresh crabmeat, monterey jack pepper cheese, for sauce, red peppers, mayonnaise

Taken from www.food.com/recipe/spicy-cheesy-crab-cakes-with-roasted-red-pepper-sauce-131908 (may not work)