Mini Cake Hors D’oeuvres

You can't go wrong with serving crab cakes as appetizers, it's a crowd pleaser for sure. It is also a good complement when meat is being served as a main course dish. I suggest making mini cakes so guests can easily nibble while making interesting pre-dinner conversation. 

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Savory Crab Cakes

Makes four-six entrée servings or 20-24 hors d’ oeuvre size

chefgeorgehirsch.com | George Hirsch Lifestyle

Step One

3/4 pound Maryland lump crabmeat

2 teaspoons each- thyme, basil, parsley

3 cloves garlic, chopped fine

1/4 cup mayonnaise

3 drops hot sauce

1 teaspoon soy sauce

1/4 cup fresh plum tomatoes, chopped

1 egg, beaten

5 drops lemon juice

1/2 cup Fresh ground bread crumbs

1/4 sweet onion, minced

1 rib celery, minced

1 green onion, minced

Step Two
1/4 pound Maryland lump or super lump crab meat
1 cup each- fine corn meal and fresh breads crumbs, mixed for breading of crab cakes
Olive oil for sautéing crab cakes
- Mix all ingredients in step one. 
- Gently mix in remaining crabmeat in Step Two, do not over mix.
- Pre heat a non-stick pan to medium heat.
- Form crab cakes into desired size serving pieces and place in breading mix. Lightly coat outside of crab cakes with bread crumb mixture forming into patties.
- Add olive oil to sauté pan and carefully place crab cakes in pan, cook 2-3 minutes on each side until golden brown turning once. 
- Serve crab cakes with lemon and cocktail, tartar or marinara sauce on side.



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