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. 

Savory Crab Cakes
Makes four-six entrée servings or 20-24 hors d’ oeuvre size
chefgeorgehirsch.com | From George Hirsch Living it UP! TV Series

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

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