Name: Crab Cakes with Tomato Cream Sauce
Yield: Makes 4 appetizer or 2 main-course servings
Ingredients: 2 8-ounce bottles clam juice; 2 cups whipping cream; 1 1/4 cups chopped seeded tomatoes; 1/3 cup diced carrot; 2 tablespoons brandy; 1 teaspoon chopped seeded jalapeño chili; 3/4 teaspoon Hungarian sweet paprika; Pinch of cayenne pepper; 1 pound fresh crabmeat; 2 3/4 cups fresh breadcrumbs made from French bread; 1/2 cup mayonnaise; 1/8 teaspoon cayenne pepper; 3 tablespoons olive oil; Lemon wedges

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

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

Recipe notes

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