Mini Crab Cake and Blt Cup Appetizers

Ingredients

Bite Size Crab Cakes: Makes 24
8 ounces of cream cheese at room temperature
3/4 cup grated Parmesan cheese, ¼ for the filling, ½ cup for the crust
1 large egg
1/4 cup sour cream
1 teaspoon orange peel, grated
1/2 teaspoon lemon peel, grated
6 tablespoons tsp chopped chives for the filling, another 2 for the crust
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
8 ounces fresh lump crab meat (I love the 16 oz container from CostCo)
1 cup panko (Japanese) breadcrumbs
1/2 stick butter, melted
Plus extra butter for greasing the mini muffin tins
The filling can be prepared the day before. Store in an airtight container and refrigerate
Everybody’s Loves ‘Em BLT Cup: Makes about 36 appetizers.
8 slices of bacon, cooked and chopped (approximately ¾ cup)
1 medium tomato, seeded and chopped (approximately ¾ cup)
1/2 small onion, chopped (approximately ⅔ cup)
1 cup grated Swiss cheese
1/2 cup mayonnaise
1 tablespoon fresh chopped basil
2 cans of flaky biscuits, such as Hungry Jack

Preparation

1
For the Mini Crab Cakes:
2
Pre-heat oven to 350°
3
Grease mini muffin tins generously with butter
4
For the filling:
5
With an electric mixer, beat;
6
Cream cheese
7
Mix until creamy and smooth
8
Add;
9
Parmesan cheese
10
Egg
11
Add;
12
Sour cream
13
Orange peel
14
Lemon peel
15
Chopped chives
16
Salt
17
Cayenne pepper
18
Beat until well blended and smooth
19
Gently stir in crabmeat
20
Set aside
21
For the crust:
22
Mix together;
23
Panko breadcrumbs
24
Parmesan cheese
25
Chives
26
Melted butter
27
Toss until evenly moistened
28
Press one tablespoon of panko mixture into the bottom of each muffin cup to form the crust
29
Add;
30
Tsp crab mixture for each cup
31
Top each cup with a teaspoon of panko mixture
32
Bake the mini crab cakes for approximately 30 minutes, until they are a nice, golden brown
33
Cool for 5 minutes
34
To remove, slide a knife around the edge of each cup and remove carefully from the pan
35
Plate and serve
36
For the BLT CupsPre-heat oven to 375°
37
In a mixing bowl, combine;
38
Bacon
39
Tomato
40
Onion
41
Swiss cheese
42
Mayonnaise
43
Basil
44
Stir until well mixed
45
Separate each flaky biscuit into two
46
Press a disc into the bottom of the each muffin cup
47
Fill each cup with a heaping teaspoon of bacon filling
48
Bake for 10-12 minutes, until a nice warm golden brown
49
Plate and serve
50
Your guests will be delighted to ring in the New Year in style!
51
More tasty morsels, more time together, more celebrations…..

 



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About

As the More is More Mom®, I’m all about….more ringing in the New Year! It’s a night for nibbling, noshing, toasting, remembering and celebrating. The best part for me, however, is for us to be together as a family. It’s funny, when the kids were little, they would try so hard to make it ‘til midnight. Now, Chuck and I are nodding off, trying desperately to keep our eyeballs open. One way to stay awake is to look forward to a delicious appetizer buffet. I made two of my tastiest treats to share with you today. They are always a hit with my family and friends and will sure to become a favorite of yours as well. I am Vanessa Nunley; the More is More Mom®. I am a professional mother, Interior Designer, Life Stylist and blogger http://moreismoremom.com My mantra is: MORE OF EVERYTHING IS ALWAYS BETTER….especially, making more memories. My message emphasizes my passion for gracious living and creating meaningful life experiences…. I write daily about motherhood, family life, personal style, home décor, entertaining, cooking, recipes and slice of life stories. Please visit me at my website; http://moreismoremom.com

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Thursday, December 30, 2010 - 10:15pm

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