Tag Archives: easy appetizer

Thai Crab Bites


Hey Everyone!  With the holiday season in full swing, I thought it would be a great time to post this fabulous recipe.  The folks at Robert Rose were kind enough to provide this!  If you don’t have a Babycakes maker, don’t worry, just make it in the oven!  😀  If you are loving this and have to have more (and you know you do!) then go here and get your copy now!  You won’t regret it!

Makes 17 to 19 crab bites

Served with Wasabi Mayo Sauce, these Asian-inspired crab bites make a fantastic appetizer.

round buttery crackers (about 2 inches), finely crushed
2 tbsp finely chopped green onion 30 mL
1 tbsp chopped drained pimento
1 tsp finely minced ginger root
1⁄4 tsp garlic powder
1⁄4 tsp crab boil or seafood seasoning
1⁄8 tsp cayenne pepper
1large egg white
1 tbsp mayonnaise
1 tsp Dijon mustard
6 oz backfin (lump) crabmeat, drained and picked over to remove cartilage
Freshly ground black pepper
1⁄2 cup panko bread crumbs 125 mL
2 tbsp vegetable oil 30 mL
Wasabi Mayo Sauce (see below)

1.  In a large bowl, combine cracker crumbs, green onion, pimento, ginger, garlic powder, crab boil
seasoning, cayenne, egg white, mayonnaise and mustard. Gently stir in crabmeat. Season to taste with black pepper.
2. Using wet hands, lightly shape mixture into 1-inch (2.5 cm) balls. Roll each ball in panko.
3. Brush cake pop wells with vegetable oil. Place one crab bite in each well. Bake for 8 minutes. Carefully place the fork tool between each crab cake and the edge of the well and gently turn the crab cake over. Bake for 3 minutes or until golden brown. Transfer to a wire rack to cool slightly. Repeat with the remaining crab mixture. Serve warm, with Wasabi Mayo Sauce.

If you don’t have buttery crackers on hand, you can substitute 1⁄4 cup (60 mL) more panko bread crumbs, saltine cracker crumbs or dry bread crumbs.

You can use a 6-oz (175 g) can of lump crabmeat, drained, for the crabmeat.

In step 2, use a small scoop (one that holds about 1 tbsp/15 mL) to spoon out just the right amount of the crab mixture, then lightly shape the mixture into a ball with your hands.

Wasabi Mayo Sauce

Makes about 2⁄3 cup (150 mL)

Wasabi, a Japanese horseradish, adds great flavor to this sharp, spicy mayonnaise, which partners perfectly with
Thai Crab Bites (page 153).

1⁄2 cup mayonnaise 125 mL
2 tbsp prepared wasabi paste 30 mL
2 tsp finely minced ginger root
1 tsp soy sauce
Salt and freshly ground black pepper

In a small bowl, combine mayonnaise, wasabi, ginger and soy sauce. Season to taste with salt and pepper. Serve immediately or cover and refrigerate overnight.

You can use wasabi powder instead of prepared wasabi in this recipe. In a small bowl, combine 2 tbsp (30 mL) wasabi powder and 11⁄2 tbsp (22 mL) cold water until well blended. Let stand for 10 minutes or until wasabi powder has dissolved. Proceed with the recipe.

Excerpted from 175 Best Babycakes Cake Pop Maker Recipes by Kathy Moore & Roxanne Wyss © 2012 www.robertrose.ca Reprinted with permission. All rights reserved.

Originally posted 2012-12-13 06:00:00.

Pick’Ams: Super Tasty Quick Simple Appetizers


The first time I had these was when I was a kid at my Great Granny’s house.  She and some ladies had a regular Bridge night where they all brought easy to eat and super yummy snacks.  Granny let me and my cousin Krystle have some before we were sent off to let the grown ups have their game time.  From then on, I was in love!  Later, I introduced them to my bestie Stacy and it was our go to snack for an entire summer.  Fabulous that it’s a cold one on hot days, but works wonderfully on cooler days as well!  I am pretty certain we brought stocks in Atkins Dill Pickles up a notch that summer!

Two things before I get started:

  1. These never had a name, I made one up.  Previously they were those ham roll thingy’s.  If you have a better name, PLEASE leave it in the comments!  I’ve been trying to come up with a fitting one for a while.  Pick’Ams pays homage to my Granny’s Southern Belle heritage, so I used it.  LOL
  2. I’m always looking for simple appetizers!  If you know of any, leave a link or suggestion or something!  Seems like I have a hard time coming up with them!

Now, without further ado I will give you the recipe.  Cherish it, enjoy it!  The recipe will always be close to my heart.  Your guests will love it!PickAms1


1 Jar of Dill Pickles

Cream Cheese, softened (I use low fat)

1 Package Ham of Choice

Mayo (optional)


In a bowl, mix cream cheese and mayo.  If you aren’t using mayo, then simply ensure the cream cheese is at a spreadable temp.

Lay out ham and pat dry.

Using a spatula, spread the cream cheese mixture over the ham.

Place pickle on ham and roll it.  Chill for 24 hours or more.  The chilling helps harden the cream cheese back up and holds it together.

After it is chilled, slice and enjoy!




Cheesy Party Pops Recipe: Your Next Party Hit!

Monkey made these for our Thanksgiving gathering and they were amazingly yummy!  They would be great for any party, as they went super fast!  Don’t be nervous about the blue cheese, the flavors meld so well that even people who said they don’t normally like it said they loved it!  They were gone pretty fast!  Enjoy!


8 oz cream cheese, softened

1/4 cup (about 3 oz) crumbled blue cheese

1/4 cup dried cranberries, finely chopped

1 1/2 cups pecans

Pretzel Sticks


IMG_49711. Use a spatula and stir together cream cheese, blue cheese and cranberries.  You may need to smash up some of the blue cheese chunks to ensure the mixture is smooth.

IMG_49732.  Dampen your hands with water to keep them from sticking to the balls, then use your hands to make teaspoon sized balls.  Place on parchment paper (we used plastic cutting boards), cover with plastic wrap and chill them for at least 2 hours.  This can be done the night before also.  😀

IMG_49743.  While the cheese balls are chilling, toast the pecans at 350 degrees F.  It will take about 8 minutes (you’ll smell them!).  Let cool completely then finely chop them.  Place them in a bowl.

4.  Roll each ball in the pecans, place a pretzel stick in each one and enjoy!  Be sure and keep the balls chilled until serving!

Please Note: Recipe is from Family Fun Magazine, December/January 2014 issue, Pg 20.