Recipe image

Crab Cakes in Tiny Spoons

Difficulty:

★☆☆


Never have I ever served this appetizer and had leftovers.

- Kimberly

Ingredients

  1. Crab Cakes
  2. Remoulade sauce
  3. 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.