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 crab, 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.  12 servings.  

In medium bowl, whisk eggs until blended.  Stir in crab, 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.  12 servings.