Whet your appetite with holiday hors d’oeuvres

What’s a party without some delectable hors d’oeuvres? Here, chefs Clark Frasier and Mark Gaier of Maine’s Arrows Restaurant offer recipes for mini crab cakes with remoulade and grilled basil and prosciutto-wrapped shrimp with aioli sauce.

Mini crab cakes with remoulade

Ingredients

  • For the crab cakes

    • 8 oz. picked Peekytoe crab meat
    • 1 T. lemon juice
    • 1 c. sour cream
    • 2 t. all-purpose flour
    • 2 oz. butter
    • 3 T. Spanish onion, minced
    • 1 c. bread crumbs
    • 3 T. vegetable oil
    • 2 t. kosher salt
  • For the remoulade

    • 2 c. mayo
    • 1 t. Dijon mustard
    • 1 T. whole-grain mustard
    • 3 T. gherkins, finely chopped
    • 1 T. sriracha sauce
    • 2 T. sherry vinegar
    • 1 t. Spanish paprika
    • 3 T. shallots, minced
    • Salt and pepper to taste

Preparation

Baking Directions:

Grilled basil and prosciutto-wrapped shrimp with aioli sauce

Ingredients

  • For the shrimp

    • 24 shrimp U15-20
    • 12 slices prosciutto
    • 24 basil leaves, washed and dried
    • Salt and pepper
    • 6 wooden or metal skewers
  • For the aioli with basil

    • 3 large egg yolks
    • 3 cloves garlic, peeled and finely chopped
    • Juice of one lemon
    • 3/4 c. olive oil
    • 1/4 c. extra-virgin olive oil
    • Ice water
    • Kosher salt
    • Freshly ground black pepper
    • 1 T chopped basil (blanch and dry basil before chopping)
    • 1 T chopped Italian parsley

Preparation

Baking Directions:

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