Crab Cakes with Tomato Cream Sauce

My husband and I were married at the Edgewood Tahoe Golf Course in Stateline, Nevada, and we celebrate our wedding anniversary at the restaurant there every year. The crab cakes are superb.
— Janie Cloutier, South Lake Tahoe, California

These crab cakes are loaded with fresh crabmeat, which gives them a delicate texture.

Instructions

Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili and ¼ teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Combine crabmeat, 1½ cups breadcrumbs, mayonnaise, remaining ½ teaspoon paprika and ⅛ teaspoon cayenne in large bowl, mixing until well blended. Form eight ½-inch-thick crab cakes, using scant ½ cup mixture for each. Coat crab cakes with remaining 1¼ cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)

Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.

Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.

Also on this clipping: Swiss Fondue

During a recent ski weekend, I met some friends at Montagna, a restaurant at The Little Nell hotel in Aspen. There is a great selection of fresh fish and game on the menu, but we all really enjoyed just chatting over their creamy Gruyère cheese fondue.
— Tami Wootton, Fort Collins, Colorado

12 APPETIZER SERVINGS

• 1 garlic clove, halved
• 1⅔ cups dry white wine
• 2 pounds coarsely grated Gruyère cheese (about 8 cups)
• 6 tablespoons (or more) kirsch (clear cherry brandy)
• 2 tablespoons cornstarch
• ⅛ teaspoon ground nutmeg
• 2 1-pound loaves crusty French bread, cut into 1-inch cubes

Rub inside of heavy large saucepan with cut surface of garlic. Discard garlic. Add wine to saucepan and bring to simmer over medium heat. Add cheese ½ cup at a time, whisking until melted after each addition (do not boil). Whisk kirsch and cornstarch in medium bowl. Whisk kirsch mixture into cheese mixture. Stir in nutmeg. Season fondue to taste with salt and pepper. Cook until beginning to simmer, stirring often. Transfer fondue to heated fondue pot. Keep fondue hot over low flame. Serve fondue with bread.

—Compiled by Anthony Head and Marcela Valladolid Rodriguez

(Clipping fragment at top of page, from a preceding flan recipe: "…sugar dissolves, about 3 minutes (do not boil). Cool caramel sauce slightly. Spoon warm caramel sauce over flans and serve.")