Crab Cake Recipe

A great crab cake recipe is hard to come by for the crab lovers among us.  Many resort to enjoying crab cakes in restaurants only, and that can end up being pricey.

You're in luck! 

This is a tasty, uncomplicated recipe that requires ricotta cheese and Monterey Jack cheese, the kind with Jalapeno peppers.  It is then served with a red roasted pepper mayonnaise. 

Served with fruit and fresh bread you won’t need to scope out those restaurant menus any longer.

Ingredients:

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

Directions:

1. In medium bowl, whisk eggs until blended. 

2. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. 

3. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. 

4. Preheat oven to 325 degrees. Line baking sheet with paper towels.

5.  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. 

6. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. 

7. In food processor, process red peppers with mayonnaise until smooth.  Serve with crab cakes. Makes 12 servings.