Spread the last 2/3 cup cracker crumbs on a plate. Dredge the cakes in the crumbs.

Preheat oven to 300°F. Lightly oil a 9x13-inch baking pan.

In a wide frying pan, heat 1 tablespoon vegetable oil over medium heat until it shimmers. Place 3 crab cakes into the pan and cook approximately 4 minutes per side, until golden brown. Place the cooked crab cakes into the baking pan and put them in the oven while you cook the rest of the crab cakes. Add the second tablespoon of oil to the hot frying pan and cook the last 3 crab cakes approximately 4 minutes per side, until golden brown. Place in the baking pan in the heated oven while preparing the sauce.

Makes 6 crab cakes

Sauce Gribiche:

1 1/2 teaspoons finely chopped shallots 2 gherkins, minced 1 1/2 teaspoons capers, drained 1 tablespoon finely chopped parsley 1 1/2 teaspoons minced fresh tarragon 1 teaspoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon sugar 1 freshly ground black pepper to taste 1 cup lowfat mayonnaise 1 large egg, hard-boiled and finely chopped

In a small electric mincer or well-cleaned coffee grinder, combine shallots, gherkins, capers, parsley, and tarragon. Pulse for about 5 seconds or until thoroughly combined and well minced. Set aside. Stir together lemon juice, Worcestershire sauce, dry mustard, salt, sugar, and black pepper. Stir into mayonnaise along with egg and minced shallot mixture. Serve with crab cakes.

Ice-Capped Gingersnaps

1/2 pound (2 sticks) unsalted butter, softened 1 1/2 cups dark brown sugar 2 eggs ½ cup dark molasses 2 teaspoons apple cider vinegar 4 cups all-purpose flour 4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt

Frosting (recipe follows)

Preheat oven to 350°F. Butter two cookie sheets.

Beat butter until creamy. Add brown sugar and eggs and beat until well combined, then add molasses and vinegar and beat thoroughly. Sift together all the dry ingredients and add gradually to butter mixture. Using 1 1/2-tablespoon scoop, space cookies about 2 inches apart on sheets. Bake 10 to 12 minutes, until cookies have puffed and flattened and appear slightly dry. Allow to cool on sheet 1 minute, then transfer to racks and allow to cool completely.

Frosting: 1 1/2 cups confectioners' sugar 2 tablespoons whipping cream 2 tablespoons milk 1/4 teaspoon vanilla extract

In a shallow bowl, mix all ingredients well with a whisk. Holding the cooled cookies upside down by the edges, dip the tops into - the icing. Allow to cool, icing side up, on racks until the icing hardens. Store between layers of wax paper in an airtight container.

Makes 5 dozen cookies

-4- As the credits rolled, I scanned the interior of the bistro. Arthur was talking urgently into his headset.

Jack was handing Eileen a champagne glass filled with orange juice. Or perhaps it was part orange juice, part champagne. Eileen cupped the glass in her hands and beamed Jack a grateful smile. No one was hustling up to offer congratulations or tell me how much money we'd made. True, the show had been flawed by the cookie fiasco, and had lacked the public support of the pregnant widow. But there should have been some good news. Wasn't that what public broadcasting was all about?