Tag Archives: Crab Appetizers

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
  • Print

Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

Small Bites & Dazzling Cocktails to bring in the New Year

The whirl wind holiday cocktail season is coming to a close and bringing in the New Year with tasty bites and stellar spirits is the perfect way to send 2012 on it’s way and welcome 2013.

Having great cuisine and cocktails for guests is always top priority, but as the last blast of the year and the first of the New Year, I really want to spend my time enjoying the company in my home.  So having bottles of bubbly, a few bottles of wine and premixed cocktails is a must so that I am not “behind the bar” all night.

I feel the same about the appetizers.  I don’t mind spending two days in the kitchen prior to the event to make sure I can enjoy mingling with my guests.  I haven’t nailed down my menu yet, however here are a few that are on the wish list.

Photo Credit: James Oseland for Saveur.com

Photo Credit: James Oseland for Saveur.com

This first appetizer is simple in both ingredients and preparation, yet full of flavor.  Guests will enjoy the creamy blue cheese spread and this recipe makes 32 gorgeous canapes.  Roquefort and Walnut Canapés ~ Saveur.com  The shopping list;  16  1⁄4″-thick white bread slices,  preferably Pepperidge Farm, Very Thin Sliced Bread, unsalted butter, softened cream cheese, brandy, dried mustard powder,  crumbled blue cheese, preferably Roquefort, Kosher salt, flat-leaf parsley leaves, walnut halves.

Photo Credit: Anna Summa for Saveur.com

Photo Credit: Anna Summa for Saveur.com

There are times when the key to a successful soiree is to enlist the assistance of a friend or two. When creating a starter that is served hot, having partners in crime is a fabulous convenience.  This next preview is a great appetizer, the recipe makes 24, however, to ensure your set up is complete and your finger foods are hot when your guests arrive, assemble your crew and deep fry in batches.  Crab Rangoons ~ Saveur.com (yes, again) Delicious ingredients for your shopping list are; Snow Crab or other crab meat, cream cheese, garlic, steak sauce, white pepper, peanut oil and wonton skins.

A cocktail or two, pre-mixed of course, to ensure you are mixing and mingling with the crowd instead of tending bar for the evening.

Photo Credit: William Abranowicz for Bon Appetit

Photo Credit: William Abranowicz for Bon Appetit

Bon Appetit’s French 75 serves 8 and will dazzle your guests.

Ingredients

  • 1 cup gin
  • 1/2 cup No-Cook Simple Syrup (see below)
  • 1/2 cup fresh lemon juice
  • Champagne
  • Lemon twists (for garnish)

Preparation

  • To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.
  • Stir gin, No-Cook Simple Syrup, and fresh lemon juice with ice in a medium pitcher for 10 seconds. Strain into Champagne flutes or coupe glasses.
  • Top with chilled Champagne (Prosecco or other sparkling wine works in a pinch). Garnish with lemon twists.
Photo Credit: Johnny Miller for Martha Stewart

Photo Credit: Johnny Miller for Martha Stewart

Another fantastic idea to keep you mixing in the crowd is a cocktail-punch.  Martha Stewart has two flavorful options that I am considering this year.

Elderflower-Champagne Punch ~ Martha Stewart.  Serves 8 – 10 with a simple ingredients list; lemon juice from 8 lemons, superfine sugar, 2 bottles Champagne or other sparkling wine, cranberry juice cocktail, elderflower liqueur, such as St-Germain and lemon slices.

Photo:  Martha Stewart

Photo: Martha Stewart

Another gorgeous option is  Martha Stewarts Lemon Drop Champagne Punch.  The shopping list is simple; Lemons, Champagne, Vodka and Candied Lemon Peels.  There are several options on Martha Stewart’s site for cocktail punch, take some time and poke around.

It’s been an amazing 2012 ~ thank you all for following and reading what I post ~ it is so much more appreciated than you can possibly know. :)  Here is to a stellar 2013.   Happy New Year!!