Mini Maryland Crabcakes

The secret to this recipe is using the finest jumbo lump crabmeat you can find.

Serves about 6

• 1 pound jumbo lump crabmeat
  
• 2/3 cup dry plain breadcrumbs or panko-style breadcrumbs
  
• 2 teaspoons seafood seasoning
  
• 1/3 cup finely diced red pepper
  
• 1/4 cup finely sliced scallion
  
• 1/4 cup finely chopped parsley
  
• freshly ground black pepper
  
• 2 tablespoons mayonnaise
  
• 1 egg plus 1 egg white
  
• peanut oil for frying
  
• tartar sauce
  
• lemon wedges
  

In a large bowl, break crabmeat into slightly smaller pieces, feeling 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, then stir in mayonnaise, egg and egg white. Combine well and gently form into 10 to 14 small cakes. Flatten cakes, cover and chill 30 minutes or until ready to fry (they can be prepared up to this point the night before).

Heat a half inch of oil in a heavy skillet over medium heat and fry crab cakes 2 to 3 minutes on each side, turning gently, until golden brown. Serve with lemon wedges and tartar sauce.

 

Scallops en Brochette

Makes 12 rounds, or appetizers for 6

• one French baguette
  
• 2 teaspoons organic extra virgin olive oil
  
• 2 cloves of garlic, halved
  
• 1 teaspoon olive oil
  
• 1/2 pound sea scallops with liquor (about 12)
  
• 1/4 teaspoon cracked black pepper
  
• juice of one lemon
  
• 2 shallots, minced
  
• 2 cloves garlic, minced
  
• 1 large tomato, peeled, seeded and chopped
  
• 1/2 cup fresh oregano, chopped
  
• cayenne pepper to taste
  

Slice French bread into rounds, brush with olive oil, and grill or broil until the bread begins to turn golden. Rub with garlic cloves and set aside, covering loosely.

Brush remaining olive oil over the bottom of a heavy skillet. Sauté the shallots and garlic until they begin to color, then add scallops, liquor and lemon juice. Heat until the scallops begin to look opaque. Add cayenne, oregano, and tomatoes, stirring to blend. Continue cooking until the scallops are white and tender.

Remove scallops from pan, placing one atop each round of toast. Heat the sauce for 2–3 minutes to reduce, then spoon tomatoes over scallops and drizzle with remaining sauce

 

Nibbling Tapas

Set out in little bowls or cazuelas (Spanish clay pots):

• Marinated olives
  
• Almonds (simply salted, luscious Marcona, or tamari-roasted)
  
• Shrimp or mushrooms in oil and garlic
  

Spread toasted bread with a dollop of roasted garlic aioli and top with:

• Grilled or marinated anchovies or sardines
  
• Piquillo peppers
  
• Serrano ham and Manchego cheese
  
• Marinated tomatoes with garlic
  

Skewer on toothpicks:

• Anchovies wrapped around piquillo peppers
  
• Stuffed olives (stuffed with chiles, almonds, goat cheese or sun dried tomato)
  
• Cubes of Manchego or Urgelia cheese
  
• Fried or roasted cubed potatoes with aioli for dipping
  
• Chunks of spicy chorizo sausage with aioli for dipping
  

To serve, set the various appetizers around the area of your gathering to encourage mingling. Highlight the food stations with colorful votive candles. And, don't forget to provide lots of cocktail napkins and small "discard" bowls for shrimp tails, olive pits and toothpicks.