Spicy, Cheesy Crab Cakes With Roasted Red Pepper Sauce

1. 1

   If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.

2. 2

   Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.

3. 3

   Pour the remaining half a cup of breadcrumbs into a shallow dish.

4. 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. 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. 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. 7

   Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.

8. 8

   As cakes cook, remove them to the paper-towel lined baking sheet.

9. 9

   When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.

10. 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.

* Per serving · 4 servings · Values may vary.