Late Night Munchies

With some Irish friends landing at LAX on a late night flight, I wanted to provide something yummy upon arrival for all to munch on, courtesy of Chez Jean. I chose to serve an assorted selection of cheeses, crackers, dips and chips, but I also wanted to offer my guests something more substantial, depending on their hunger levels. I decided some homemade crab cakes would be a good fit for all to enjoy, along with a fresh green arugula salad with shaved parmesan.

Asian Crab Cakes (makes 8 cakes)

Ingredients:

1 large Egg, beaten

2 slices Whole Grain Bread, crumbled

1 tbsp Light Mayonnaise

1 tbsp Fresh Ginger, grated

¾ c. Scallion, finely chopped

1 tsp Light Soy Sauce

12 oz. Lump Crabmeat

Salt and Pepper to taste

1 tbsp Sesame Oil

Method:

In a large bowl, combine egg and breadcrumbs until the bread absorbs the liquid. Add mayonnaise, ginger, scallion and soy sauce and stir to combine. Gently fold in crabmeat and season with salt and pepper. Working quickly, shape mixture into eight 2 inch patties and place on a plate, cover and chill for 15 minutes. In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, until brown and crisp. Do not crowd the pan. Serve as an appetizer with a spicy remoulade, with a salad or on a sandwich.

Polished off with a couple of bottles of red wine, the crab cakes were devoured by all.

-Jean