make you merry: Holiday entertaining does not require complicated recipes. Dressing up a ready-to-serve item such as frozen crab cakes can create sumptuous appetizers that are sure to please. Phillips Seafood offers a few quick-fix suggestions: Crab Mini Stack Serves 8 8 each Phillips Maryland Style Crab Cake Minis 4 oz. dill Havarti cheese, cut into 8 cubes 8 grape tomatoes 2 oz. peeled seedless cucumber, cut into 8 cubes % ec. ranch dressing 8 “sandwich”(long) toothpicks Bake or pan saut crab cake minis according to package directions. Skewer cheese, crab cake, cucumber, then tomatoes on toothpicks. Mini Crab Cups with Peach Salsa & Honey-Lime Drizzle Serves 8 8 each Phillips Maryland Style Crab Cake Minis Mini phyllo cups 2 oz. peeled seedless cucumber,sliced \Y% . peach salsa, such as Newman’s Own Honey-Lime Drizzle: 1 tsp. lime juice \% tsp. honey 1 Thsp. sour cream 2 Tbsp. mayonnaise Cook crab cake minis according to package directions. Crab Crostinis are easy to make and a crowdpleaser. In small bowl, whisk all honey- lime drizzle ingredients together. Place cucumber in phyllo cups and top with salsa and then crab cake. Drizzle with honey-lime. Crab Mini Crostini with Artichoke Pesto Serves 8 8 each Phillips Crab Cake Minis, thawed 8 slices French bread, %” thick 2 Tbsp. olive oil Artichoke Pesto: \% e. cannedartichoke hearts, chopped % ce. Shredded mozzarella or “Italian blend” cheese 2 Tbsp. preparedbasil pesto 1 Thsp. sundried tomatoes, packedin oil, minced Preheat oven to 375 F. In small bowl, mix artichoke hearts, cheese, pesto and tomatoes. Spread about 1 Tbsp. of artichoke pesto on each slice of bread. Top with a crab cake mini and brush with oliveoil. Bake approximately 12 minutes or until center reaches 165 F, bread is toasted and filling is hot.
