Mini Crab Cakes #Sunday Supper

Mini Crab Cakes

Entertaining guests is easy if you keep the menu simple and stick to the plan. That being said; it’s hard for me to stick to the plan. My biggest worry is not having enough for everyone to eat. Normally I serve 2 to 3 appetizers before the meal. To help me decide what appetizers to serve I consider what the main dish will be first. Then I make a list of foods that will complement the meal. From there I choose “small bites” that I can make or buy beforehand. It’s as easy as that. For a dinner party; “What’s Cooking America” recommends 6 appetizers per person.

Today’s recipe is Mini Crab Cakes with tartar sauce and fresh lemon slices. I kept the ingredients minimal because I wanted the crab flavor to shine through. The crab cakes were made the day before. I cooked them in batches in canola oil before my guests arrived and then kept them in the oven on warm for 30 minutes before serving. A squeeze of lemon juice and a dill tartar sauce added a delightful tangy flavor. These mini crab cakes were moist, delicious and full of crab meat.

This week the host of the #SundaySupper Movement group is Wendy Hammond; of the Wholisticwoman.com, thank you Wendy! Today’s event is all about fancy appetizers.

*Preparation tip* After making patties, chill for a least 2 hours and up to 24 hours before frying, (this step will help hold crab mixture together).

yield: Makes approx. 10 to 11 crab patties about 2 ½ inches around.Author: Cheriprint recipe

Mini Crab Cakes #Sunday Supper

Mini Crab Cakes with tartar and fresh lemon slices make a delicious and sophisticated starter.

prep time: 24 hour and 20 MINScook time: 12 MINStotal time: 24 hours and 32 mins

INGREDIENTS:

• ¼ cup mayonnaise
• 2 scallions (sliced thinly)
• 1 large egg, beaten
• ½ teaspoon dry mustard
• 2 teaspoons fresh lemon juice
• 1 ½ teaspoons Old Bay Seasoning
• 1 pound jumbo lump crab meat
• 1 to 1/14 cups of panko
• ¼ cup canola oil
• Lemon wedges for serving
• Prepared or homemade tartar sauce
• Hot sauce

INSTRUCTIONS:

1. Whisk the mayo, scallions, egg, mustard, lemon juice and old bay seasoning in a medium-sized bowl. Add crab and stir to incorporate (be careful not to break up the chunks of crab). Add in 1 cup of the panko and gently stir, if mixture is too loose add in another ¼ cup of the panko. The mixture should be firm enough to form into patties.
2. Now form into small patties. Mine were roughly 2 ½ inches around. (I used a ¼ inch measuring cup for uniformity
3. Chill for a least 2 hours and up to 24 hours before frying, (this step will help hold crab mixture together).
4. In a large skillet over medium-high heat add canola oil. When oil is hot add the crab cakes, 4 to 5 at a time. Do not over crowd skillet. Cook the crab cakes for approx. 3 minutes on each side, turn carefully, until crisp and golden.
5. Serve immediately. Garnish with lemon slices and your choice of tartar and hot sauce. Enjoy!

Created using The Recipes Generator

Finger Foods

• BLT Crostini Sliders with Avocado Aioli by Casa de Crews
• Buttery Mushroom Pinwheels by Sprinkles and Sprouts
• Easy Caprese Puff Pastry Bites by The Weekend Gourmet
• French Onion Palmiers by Cooking With Carlee
• Ham and Mustard Spirals by Food Lust People Love
• Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch
• Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures
• Mini Lobster Rolls by The Chef Next Door
• Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines
• Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom
• Soppressata Puffs by Cosmopolitan Cornbread

Hors d'oeuvres

• Baba Ganoush by The Crumby Cupcake
• Caesar Salad Wonton Cups by Hezzi-D’s Books and Cooks
• Cucumber Bites with Creole Shrimp and Guacamole by Life Tastes Good
• Dates with Goat Cheese, Prosciutto and Truffle Honey by Monica’s Table
• Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
• Italian Chicken Meatballs by Cindy’s Recipes and Writings
• Japanese Meatballs by NinjaBaker.com
• Loaded Hasselback Potatoes Mini Size by Crazed Mom
• Mini Caprese Bites With Balsamic Drizzle by My Sweet Savings
• Mini Chicken and Mochi Waffles by Brunch-n-Bites
• Potstickers by A Day in the Life on the Farm
• Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks

Seafood

• Lime Shrimp Cups by Our Good Life
• Mini Crab Cakes by My Savory Spoon
• Mini Tuna Crostini by Basic N Delicious
• Oysters Rockefeller by Caroline’s Cooking
• Scallop Crudo with Citrus by Cricket’s Confections
• Shrimp Martini by Palatable Pastime
• Southwestern Shrimp Spring Rolls by The Freshman Cook

Sweets

• Award Show Cake Pops by Gluten Free Crumbley
• Key Lime Cream Puffs by Gourmet Everyday
• Loaded Chocolate Dipped Potato Chips by Desserts Required
• Mini S’mores Tarts by That Skinny Chick Can Bake
• Peanut Butter and Jelly Cheesecake Bars by Pies and Plots
• Sweet and Tangy Pecan Baked Brie by Soulfully Made
• Wine Gummy Bears by Culinary Adventures with Camilla

Veggies

• Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
• Baked Fruit and Nut Camembert by Sunday Supper Movement
• Blue Cheese Asparagus Bites by Hardly A Goddess
• Broccoli Pesto Potato Bites by Simple and Savory
• Mushroom Purses by Seduction in the Kitchen
• Roasted Carrot Soup by From the Bookshelf

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement. Reply To: 02-12-17 Fancy Appetizer Recipes Preview HTML Notify me of follow-up replies via email Submit Search Forums Search for: Upcoming Events 03-12-17 Healthy Green