I’ve hired a caterer for all my kid’s parties and that caterer is me (and my friends). Whether it’s with a friend or solo, I’ve been cooking and freezing throughout the years to successfully host celebrations.
I’ve got my kid’s many friends in mind as I mold crab cakes, stuff empanadas and brine pork shoulder as they’ve always been my best customers. It has always given me enormous pleasure to cook for them knowing how much they will enjoy whatever it is that I make. Whether it’s the plate with just crumbs remaining from banana bread or when I overhear them saying “Zack’s house is the best house to come to,” I feel like a chef who just received a Michelin star.
As I busily prepare all this food, I know that all that I make will get eaten and it will be very much enjoyed by this gang of soon-to-be college kids. Feeding my children and their friends has been one of the greatest pleasures of being a mother and as I write this I’m getting teary eyed, so with that I’ll share my crab cake recipe. These crab cakes, which are mostly crab meat with a hint of zest and spice, will be a hit at your party! Enjoy.
| Servings | Prep Time |
| 30 mini crab cakes | 20 minutes |
| Cook Time |
| 20 minutes |
|
|
|
Packed with flavor, these one-bite morsels make a fabulous appetizer for any party at any time of year. Make them ahead of time and store in the freezer for easy entertaining.
|
- 1 lb crab meat back fin or lump, Maryland preferably
- 1 whole egg
- 2 whole jalapeno peppers seeded and diced finely
- 4 scallions washed and minced
- 2 tsp Old Bay Seasoning
- 1/2 tsp dry mustard
- 2 tbs fresh parsley washed and chopped finely
- 2 tbs mayonnaise
- 1/4 cup Panko seasoned bread crumbs
- 1 whole lime zest
- 1/4 cup Grapeseed oil
- 1 cup mayonnaise
- 1 whole lime zest
- 1 whole garlic clove, minced
- 3/4 tsp chipotle chili powder
- Line a baking sheet with aluminum foil and pre-heat the oven to 400 degrees.
- In a large bowl, carefully mix the crab meat, egg, Old Bay, mustard, scallions, peppers, parsley, lime zest, mayo and bread crumbs.
- Using wet hands, form crab cakes into small balls using approximately 2 teaspoons of crab meat for each. Set aside.
- Heat a nonstick skillet with Grapeseed oil. Place about 12 balls of crab into the hot skillet, flattening the ball slightly as you place it. Cook on medium heat for about 2 minutes per side.
- Place on baking sheet and put in the oven. Continue to cook all the crab cakes and then finish them off in the oven for a total of ten minutes. Serve hot with Chipotle dip.
- If freezing, omit the oven stage and place uncovered in the freezer and freeze for several hours until hardened. Transfer to a freezer safe container or bag. To cook, cook the crab cakes in a 400 degree oven for fifteen minutes. Do not defrost first!
Christina says
You’re right about the college kids. They’ll probably appreciate a home cooked meal. It’s nice that you enjoy entertaining your son’s friends.
Margaret says
Congratulation, Alison. I love your Cocktail Crab Cakes details instructions. I enjoy read it. Thank you so much for sharing this post.
Gloria Diaz says
lovely like this post.