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:

For the crab cakes: Mix the crab meat, lemon juice, sour cream and flour. Saute onions in half of the butter until soft. Add bread crumbs, saute until just golden, then let cool. Mix the crab and the crumb mixture. Portion into small cakes, about 1/2-inch thick. Dredge in flour and fry in vegetable oil for two minutes each side, until very brown. Top with a dollop of remoulade.For the remoulade: Whisk all ingredients together.Makes about 2 1/2 cups, so cut in half or save for another use.

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:

For the shrimp:1. Clean and shell the shrimp if necessary.2. Wrap a basil leaf around each shrimp.3. Wrap 1/2 of a prosciutto slice around the shrimp.4. Repeat until all shrimp are wrapped.5. Place 4 of each shrimp onto a skewer.6. Grill the skewers over a medium-hot fire for 2 minutes per side.7. Serve at once with basil aioli and lemon wedges.Alternative cooking methods: The shrimp skewers may be placed under a hot broiler for 2 minutes per side, or the shrimp skewers may be deep-fried for about 1 minute at 350 degrees F.For the aioli with basil: Combine egg yolks, garlic and lemon juice in the bowl of a food processor fitted with a metal blade. Process for 20 seconds. With the machine running, add both of the olive oils drop by drop, then slowly increase to a steady stream as the eggs and oil become emulsified. If the mixture gets too thick and starts to bind into a ball, thin it with a teaspoon or two of ice water. Add the basil and parsley and pulse. The final consistency should be a little thinner than a store-bought mayonnaise.Season the aioli with salt and pepper. Store in a tightly sealed nonreactive container in the refrigerator for up to 1 day.

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