Spicy Crab Cakes

2 large eggs

1/2 pound fresh lump crabmeat

1 cup ricotta cheese

1 cup shredded Monterey Jack cheese with jalapenos

3 tablespoons snipped chives

3/4 cup fine seasoned dry bread crumbs

1/4 cup salad oil

1 - 7 ounce jar roasted red peppers,drained

1/3 cup mayonnaise

Preheat oven to 325 degrees. In a medium bowl, whisk the 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. Place on sheet of waxed paper. Coat cakes with remaining bread crumbs.  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.