Never have I ever served this appetizer and had leftovers.
- Kimberly
Ingredients
- Crab Cakes
- Remoulade sauce
- Parsley
Preparation
Purchase crab cakes at your local fish monger. Pinch off ball-size amounts that will fit into tiny spoons (that you can purchase at Party City or Amazon). Sauté or bake the cakes as directed. Place on spoons.
Remoulade sauce is 2 parts Boar’s Head gourmaise chipotle and 1 part mayonnaise with a squeeze of lemon juice.
Sometimes I place the remoulade sauce on the bottom of the spoon ahead of time, but a dollop on top is prettier — with a parsley sprig. Or, if you make a bunch, serve on a bed of romaine lettuce and chopped jalapenos.