New Year’s Eve appetizers should be elegant but easy to make, and this recipe for crab cake planks from Old London Melba Snacks is both.
But don’t put the crab cake planks recipe away after New Year’s Eve. Awards season gears up in January with the Golden Globes, BAFTA’s, Screen Actors Guild Awards and culminating in February with the Academy Awards. Host an awards cocktail party and serve up an array of simple and elegant appetizers for your guests.
Crab cake planks
- 1/4 cup mayonnaise
- 1/4 cup minced green onions
- 2 large egg yolks
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 3/4 tsp. seafood seasoning (such as Old Bay)
- 1 pound blue crabmeat or Dungeness crabmeat
- 2 cups Old London Bread Crumbs Classic
- 1 box Old London Melba Toast, Sourdough flavor
- Remoulade, tarter sauce or your favorite dipping sauce
- Lemon slices, for garnish
- Whisk together mayonnaise, green onions, egg yolks, lemon juice, mustard, and Old Bay. Gently stir in crabmeat.
- Place Melba Toast Sourdough on cookie sheet, and form 2 heaping teaspoons crab mixture onto each Toast. Gently coat moist crab mixture with bread crumbs.
- Chill, covered, at least 1 hour.
- Preheat oven to 400°F.
- Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes.
- Transfer with a spatula to a platter and garnish with lemon and serve with your favorite Remoulade sauce.
Rachael’s recipe notes:
We made a few changes to the original Old London Melba Snacks recipe. We substituted 1/8 cup finely minced red onion for the green onions, and finding ourselves out of Dijon mustard, we mixed 1 tsp. white wine with 1 Tbsp. yellow mustard to created our own version of Dijon mustard.
Not wanting to spend money on Old Bay, we mixed garlic powder with a little salt, black pepper and paprika, using 1 tsp. of the mixture in the recipe.
- 2 cans crabmeat (6 ounces each), rinsed and picked through
- Our own homemade unseasoned breadcrumbs
- Our own homemade mayonnaise
- Beverly Hobbs Remoulade sauce instead of store bought
Click the SUBSCRIBE link to get free recipes from the Buffalo Cooking Examiner delivered directly to your email box!
Follow Better Frugal Living on Facebook. Also follow Rachael on Twitter and Pinterest