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Gearing up for the holidays, I am always on the hunt for some great holiday party recipes. I have some tried and true appetizers and delicious party food at the ready whenever I entertain. There are some dishes that I adore when I’m out and about but don’t often make – like crab cakes. I love a great crab cake – crispy exterior with a soft meaty interior. Serve it with a mustard remoulade sauce or a spicy tartar sauce and I’m in heaven. However, making them – notsomuch.
Here’s my issue – I don’t like to fry things that often. The oil goes all over the place. Sometimes it can get “overly crispy” and, quite frankly, with crab being a bit pricey, well – I needed to find a better way to make them for the holiday season. I was doing a “test run” of some mini crab cakes and found a recipe to play with. A few tries and and I have a divine tried and true recipe for you that I think you are going to love – but here’s the kicker – there’s NO frying. Everything is baked to a golden brown in muffin tins.
I wanted a bit of heat to the crab cake because, c’mon – you know there is nothing worse than a bland crab cake, right? So – it was off to Weis to pick up a pantry staple – Tabasco Sauce for some #SeasonedGreetings prep.