2 Tbsp. fines herbs (found in the spice section of many supermarkets)
1/2 tsp. salt
1/4 teaspoon white pepper
1 can (6 oz.) crab meat, drained and flaked or 1-1/2 cups shredded surimi seafood
1/2 cup (2 large) thinly sliced green onions
1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
In small skillet, cook onion and garlic in margarine until tender, about 5 minutes; cool.
In bowl of electric mixer, combine Ricotta cheese, half-and-half, flour, fines herbes, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Stir in crab meat, green onions, Parmesan cheese and cooled onion mixture; mix well.
Lightly grease sides of 8 or 9-inch springform pan; pour batter into pan. Bake at 350°F 40 minutes or until center is just set. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool to room temperature, or chill if made ahead. Remove from refrigerator 30 minutes before serving. Spread on assorted crackers, fresh vegetables or French bread slices.