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Mini Crab Cakes and Mini Ginger and Lemon Crème Brûlées

Mini Crab Cakes and Mini Ginger and Lemon Crème Brûlées
  • Prep 50 min
  • Total 2 hr 0 min
  • Ingredients 29
  • Servings 28

When it comes down to picking out a menu for a special occasion we tend to complicate ourselves in choosing just the right dishes. From experience in the culinary world I can tell you, it’s not easy for me to pick out a menu that will completely satisfy the appetite of every guest of different ages and different tastes. Graduation season is here. My oldest daughter is graduating and it deserves a huge celebration. I’ve been thinking about offering a cocktail in honor of my princess and a small number of our closest friends. I’ve decided to offer a spread of party bites, both sweet and savory, so way my guests will have an opportunity to enjoy a variety of flavors and textures presented in small and colorful portions. I suggest getting help to prepare a variety of dishes. Choose simple recipes. Today I share two amazing recipes with you so you too can graduate and get the approval of all your guests. MORE + LESS -

Ingredients

For the mini crab cakes:

2
tablespoons parsley, finely chopped
2
tablespoons spicy mustard
1/2
teaspoon hot sauce
1/4
teaspoon garlic, mashed
1
egg, lightly whipped
1/4
cup mayonnaise
1
teaspoon Worcestershire sauce
1/2
teaspoon salt
1
lb crab meat
4
whole green onions, finely chopped
1
cup shredded bread
3
tablespoons melted butter
1/4
teaspoon paprika powder

For the tzatziki:

1
cucumber, peeled and diced
1
small garlic clove, mashed
1/2
tablespoon dill, finely chopped
1/2
cucumber, in thin slices

For the mini ginger and lemon crème brûlée

1
cup heavy cream
1
cup half and half cream
2
tablespoons granulated sugar
1/4
teaspoon ground ginger
1/4
cup lemon zest
3
egg yolks
1
whole egg
1/4
cup sugar
1/4
teaspoon ground ginger
1/8
teaspoon salt
1/4
cup sugar, to brown
12
lemon slices, to decorate

Directions

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  • 1
    For the mini Crab cakes Preheat the oven to 375°F.
  • 2
    To make the mini crab cakes, mix all the ingredients in a medium bowl except for the shredded bread, butter and paprika. Add a bit of the bread to the mixture and set aside for the end. With a wooden spoon mix all the ingredients in the bowl in folding motions until it’s soft.
  • 3
    Make balls about 1 1/2 inch in size and pass through the shredded bread. Flatten them a bit with your hand. Place them in a tray and, with a brush, cover in the melted butter and make for 20 minutes.
  • 4
    In the meantime, prepare the tzatziki by mixing all the ingredients in a small bowl. Use a fork to mash down the cucumber a bit.
  • 5
    Place the mini crab cakes on individual plates, sprinkle with paprika, pour a bit of tzatziki on the side and serve with one or two slices of cucumber.
  • 6
    For the mini crème brûlée Heat the oven to 325°F.
  • 7
    Place a medium pot on the stove over medium heat and pour in the heavy cream, half and half, 2 tablespoons of sugar, 1/4 spoon of ground ginger and the lemon zest. Cook for 15 minutes without letting it boil. Remove from the stove.
  • 8
    Mix the egg white, whole egg, 1/4 cup of sugar, 1/4 teaspoon of ground ginger and 1/8 teaspoon of salt in a small bowl with a hand mixer.
  • 9
    Lightly combine the two mixtures with a wooden spoon. Use a small ladle to pour the mixture into ramekins, small ceramic bowls, in equal parts. In a casserole or deep rectangular container approximately 2 inches in height add about 1/4 inch of hot water. Place the ramekins in without letting them touch each other and bake for 20 minutes. You will notice the center is soft and moves a bit when you touch it. It’s ready so don’t cook it anymore.
  • 10
    Remove from the oven and let sit for 10 minutes and cool in the fridge for one hour. Place a bit of sugar on top of each crème brûlée and swiftly burn the sugar with a torch.
  • 11
    Decorate the border with a lemon ring. Enjoy!
  • If you would rather fry the crab cakes place a few tablespoons of oil in a saucepan over medium heat and fry them in parts for 3 minutes on each side. Add oil to each fresh fry.
  • If you don’t have a torch to burn the sugar on the crème brûlées, you can make a simple candy with 1/2 cup of sugar in a can and cook over low heat without stirring or touching until it has lightly browned, empty it into a metal tray very carefully, spread it out completely, let cool and carefully hit the tray on a flat surface to obtain small pieces of candy to place on the crème brûlées.

Expert Tips

  • For the mini crab cakes you can use cracker meal instead of bread.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When it comes down to picking out a menu for a special occasion we tend to complicate ourselves in choosing just the right dishes. From experience in the culinary world I can tell you, it’s not easy for me to pick out a menu that will completely satisfy the appetite of every guest of different ages and different tastes. Graduation season is here. My oldest daughter is graduating and it deserves a huge celebration. I’ve been thinking about offering a cocktail in honor of my princess and a small number of our closest friends. I’ve decided to offer a spread of party bites, both sweet and savory, so way my guests will have an opportunity to enjoy a variety of flavors and textures presented in small and colorful portions. I suggest getting help to prepare a variety of dishes. Choose simple recipes. Today I share two amazing recipes with you so you too can graduate and get the approval of all your guests.

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