Crab cakes, loads of jumbo crab meat, the real deal. Easy, fast, and much cheaper than your restaurant’s crab cakes.
How time flies and it’s already December and 2012 will come to an end very soon.
December has always been one of my favorite months (other than my birth month of September).
The holidays are coming and December is all about baking and also year-end and holiday parties.
This time of year, it’s all about recipes that you love and also ones that will sure to please your guests, if you’re hosting holiday parties.
I love party foods—little appetizers, treats or hors d’oeuvre served on sticks or small plates.
They are always such eye-candy but also big in flavors.
This is Dungeness crab season and I thought I would share a mini crab cake recipe that you can serve to your guests this season.
They are absolutely delicious and the mini package makes it perfect for parties.
For the crab, I strongly recommend using fresh Dungeness crab and pick the flesh out of the shells.
If you have a great seafood store where you are, you can also buy lump crab meat.
Otherwise, you can always use canned crab meat but the result will be pale in comparison.