It’s party time! Christmas soirees are in full swing and dining room tables are laden with tasty holiday appetizers and sweet treats. Have you planned your menu yet? This week’s hors d’oeuvres recipes are perfect additions to your holiday table. All three are make-ahead offerings and two can be baked just before serving. Take some time this year to enjoy your family and friends. December zooms by so quickly. Don’t miss any of the fun stuff. Merry Christmas!
Baby Crab Cakes with Pickle Aioli
These are great to make ahead. Freeze and thaw in the refrigerator before serving.
For the aioli:
1 cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon fresh lemon juice
Place all ingredients in a small bowl. Stir until combined. Refrigerate until ready to serve.
For the Crab Cakes:
2 tablespoons chopped green pepper
2 tablespoons chopped celery
2 tablespoons diced onion
2 teaspoons diced pimentos, drained
2 tablespoons butter, melted
2 teaspoons fresh chopped Italian parsley
3teaspoons crab boil
½ teaspoon Dijon mustard
2 eggs, beaten
½ cup dried breadcrumbs
16 ounces lump crabmeat
Sauté green pepper, celery, onion, and pimentos in melted butter in large skillet until tender. Stir in parsley, crab boil seasoning and Dijon mustard. Add eggs and breadcrumbs; gently stir in lump crab meat. Form into patties. Bake on a lightly greased baking sheet in a preheated 350-degree oven for 10-12 minutes, depending on the size of the crab cakes. Serve warm with remoulade. Makes 20.
Pancetta and Chive Stuffed Mushrooms
Flavorful pancetta is Italian bacon that is cured with salt and spices.
1 (16-ounce) package whole fresh mushrooms
4 ounces pancetta (or bacon)
1 (8-ounce) package cream cheese, softened
3 tablespoons chopped fresh chives
Paprika
Wash mushrooms and remove stems; drain on paper towels. Dice pancetta into small cubes. Cook pancetta in frying pan until crispy; drain on paper towels. In a small bowl combine pancetta with cream cheese and chives. Fill mushroom caps with cream cheese mixture. Place on a lightly greased baking sheet; sprinkle with paprika. Bake in a preheated 350-degree oven for 20 minutes. Serves 6.
Vegetable Croissant Bites
2 (8-ounce) cans refrigerated crescent rolls
1 egg, beaten
2 (8-ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1-ounce) package ranch dressing mix
1 cup shredded cheddar cheese
½ cup finely chopped broccoli florets
½ cup finely chopped yellow bell pepper
½ cup finely chopped carrots
½ cup diced tomatoes
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. Spray with cooking spray. Unroll dough and spread in a single layer on prepared pan. Press seams together to seal. Brush with beaten egg. Bake for 11-13 minutes or until golden brown. Remove from oven and cool completely. Place cream cheese, mayonnaise and dressing mix in a medium bowl. Using a hand mixer, mix well to combine. Spread mixture evenly on crust. Top with shredded cheese and chopped vegetables. Cover and chill for two hours. Cut into squares. Makes 50.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
