Mini Crab Cake and Blt Cup Appetizers
By: More is More Mom
Published: Thursday, December 30, 2010 - 10:15pm

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…..

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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