Mini Maryland Crab Cakes

Ingredients:

1 pound jumbo lump crabmeat
2/3 cup dry plain breadcrumbs
2 tsp Old Bay seasoning
1/3 cup finely diced red bell pepper
1/4 cup finely sliced scallion, cut on diagonal
1/4 cup finely chopped parsley
fresh ground black pepper
2 Tbsp mayonnaise
1 egg plus 1 egg white
peanut oil or canola oil for frying
tartar sauce (optional)
lemon wedges

Directions:

In a large bowl, break out crabmeat into slightly small pieces, picking through mixture to make sure no shell pieces remain. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, and black pepper. Add to crab, toss in mayonnaise, egg and egg white. Blend gently just until combined (do not over mix!) and form into 12-15 small patties. Flatten patties, cover with plastic wrap and refrigerate at least 30 minutes (they can be prepared as early as the night before). Heat 1/2” oil in a heavy skillet over medium heat and fry for 2-3 minutes on each side, turning gently, until golden brown. Serve with tartar sauce, if desired, and lemon wedges. Makes 12-15.

- I made these for Christmas Eve appetizers and again last night. They were a hit both times. Last night I halved the recipe and omitted the egg white.

Green Cloud Punch

Ingredients:

1 container of lime sherbert
1 can of pineapple juice, chilled
2 liters of ginger ale, chilled

Directions:

Scoop sherbert into punch bowl. Add pineapple juice. Right before serving, add ginger ale.

Three Fruit Punch

Ingredients:

1 quart pineapple juice, chilled
1 quart orange juice, chilled
1.5 quarts cranberry juice cocktail, chilled
2 liters ginger ale, chilled

Directions:

Combine juices in a punch bowl, add ginger ale when ready to serve. For a special touch, add an ice ring made of the fruit juices and citrus fruit slices.