Recipes

Ready-To-Serve Seafood Sure To Please A Crowd

Posted 12/8/2011

Crab Crostinis are easy to make and a crowd pleaser.

(NAPSI)—Here’s news to make you merry: Holiday entertaining does not require complicated recipes. Dressing up a ready-to-serve item such as frozen crab cakes can create sumptuous appetizers that are sure to please.

Phillips Seafood offers a few quick-fix suggestions:

Crab Mini Stack
Serves 8

8 each Phillips Maryland Style Crab Cake Minis

4 oz. dill Havarti cheese, cut into 8 cubes

8 grape tomatoes

2 oz. peeled seedless cucumber, cut into 8 cubes

¼ c. ranch dressing

8 “sandwich” (long) toothpicks

Bake or pan sauté crab cake minis according to package directions. Skewer cheese, crab cake, cucumber, then tomatoes on toothpicks.

Mini Crab Cups with Peach Salsa & Honey-Lime Drizzle
Serves 8

8 each Phillips Maryland Style Crab Cake Minis

Mini phyllo cups

2 oz. peeled seedless cucumber, sliced

¼ c. peach salsa, such as Newman’s Own

Honey-Lime Drizzle:

1 tsp. lime juice

½ tsp. honey

1 Tbsp. sour cream

2 Tbsp. mayonnaise

Cook crab cake minis according to package directions. In small bowl, whisk all honey-lime drizzle ingredients together. Place cucumber in phyllo cups and top with salsa and then crab cake. Drizzle with honey-lime.

Crab Mini Crostini with

Artichoke Pesto
Serves 8

8 each Phillips Crab Cake Minis, thawed

8 slices French bread, ½” thick

2 Tbsp. olive oil

Artichoke Pesto:

½ c. canned artichoke hearts, chopped

⅓ c. shredded mozzarella or “Italian blend” cheese

2 Tbsp. prepared basil pesto

1 Tbsp. sundried tomatoes, packed in oil, minced

Preheat oven to 375° F. In small bowl, mix artichoke hearts, cheese, pesto and tomatoes. Spread about 1 Tbsp. of artichoke pesto on each slice of bread. Top with a crab cake mini and brush with olive oil. Bake approximately 12 minutes or until center reaches 165° F, bread is toasted and filling is hot.