Recipe: Mini Asian Crab Cakes

MINI ASIAN CRAB CAKES

Makes 24 crab cakes.

Note: From Martha Stewart Living magazine.

• 8 oz. lump crabmeat, picked over and rinsed

• 1/4 c. mayonnaise, plus 3 tbsp. for garnish, divided

• 2 green onions, trimmed and finely chopped

• 2 tbsp. soy sauce

• 1 tsp. finely grated lime zest

• 1/2 c. plus 2 tbsp. plain breadcrumbs, divided

• 1/2 c. flour

• 1/2 tsp. coarse salt

• 1/2 tsp. freshly ground pepper

• 1/4 c. sesame seeds

• 2/3 c. vegetable oil, plus more if needed

• 1 English cucumber, for garnish

• 1/2 c. drained pickled ginger, for garnish

Directions

In a medium bowl, whisk flour, salt and pepper; set aside.

In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.

Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-high cake about 11/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.

Heat oil in large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden on both sides, about 11/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.

Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container and freeze until ready to use.

Meanwhile, stir together remaining 3 tablespoons mayonnaise and 11/2 teaspoons wasabi paste. Using a vegetable peeler, make 24 ribbons from cucumber, folding each into thirds.

Dot each cake with 1/2 teaspoon wasabi mayo; top with cucumber slices and pickled ginger.

BITE-SIZED POLENTA SQUARES

Makes 16 squares.

Note: "50 Great Appetizers" by Pamela Sheldon Johns

• 1/2 c. finely chopped onion

• 21/4 c. chicken broth

• 3/4 c. dry polenta

• 1/4 c. chopped oil-packed sun-dried tomatoes

• 1 tbsp. minced flat-leaf parsley

• Salt and freshly ground pepper

• 2 oz. fresh goat cheese, cut into 1/2-in. dice

Directions

Lightly oil an 8-inch-square baking dish.

Heat the 2 tablespoons olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until golden, about 5 minutes. Stir in the chicken broth and bring to a boil. Whisking constantly, gradually add the polenta to the broth in a fine stream. Lower the heat to medium and cook, stirring constantly, for 10 to 15 minutes, or until the polenta thickens and easily comes away from the sides of the pot.

To serve, cut the polenta into 1-inch squares. Top each square with a small piece of goat cheese and serve.

PROSCIUTTO-WRAPPED BREADSTICKS

Makes 16 breadsticks.

Note: From Laura Reiley.

• 1 pkg. skinny grissini or breadsticks

• 16 very thin slices prosciutto

Directions

Lay a bit of arugula along the length of one piece of prosciutto and roll a breadstick up in it, leaving room at the bottom of the breadstick as a "handle."

If you want to get really fancy, you can serve these with a mustard dip made of equal parts Dijon, mayonnaise and sour cream.

ESCAPE FROM ALCATRAZ

Note: These can be made weeks in advance and frozen; defrost to serve. Adapted from "The American Cocktail" by the editors of Imbibe magazine.

• 10 oz. (11/4 c.) rye whiskey

• 5 oz. (1/2 c. plus 2 tbsp.) Cointreau (orange-flavored liqueur)

• 21/2 oz. (5 tbsp.) lemon juice

• 2 tbsp. grated fresh ginger

• Ice cubes

• Orange slices, for garnish

Directions

Pour rye, Cointreau and lemon juice in a glass pitcher. Strain grated ginger through a fine mesh strainer, adding the ginger "juice" to the pitcher.