Crab Cakes – they were always the first thing to go at my catering events. I would have people chasing my staff down for another round of them… Why? People love something they can pop in their mouth that is bite-size and filling. Crab cakes are filling, flavorful and great with a drink. Not having a cocktail party? Larger Crab cakes are the perfect thing to serve for a dinner party along with a steak for a special dinner. You can make them ahead of time and pop them in the oven right before dinner. In fact, I would always recommend crab cakes and beef tenderloin as a great duet entree for weddings – some people can be squeemish around fish, but almost everyone loves crab cakes. 
Crab Cakes with Panko Bread Crumbs 1/2 cup of red onion, diced 1/2 cup of celery, diced 1/2 cup of red pepper, minced 2 tablespoons of parsley, diced 1/4 teaspoon tabasco 1 teaspoon of crab boil spice (Old Bay) 1/4 teaspoon of cayenne pepper 1 pound of lump crab meat (canned) 1/4 cup of mayo 1 egg 1 tablespoon of dijon 1 cup panko bread crumbs Combine vegetables, crab meat, and parsley. Add tabasco, crab spice, cayenne pepper, mayo, egg, dijon and 1/2 cup of panko bread crumbs. Lightly toss together being careful not to break up the crab. Form cakes with your hands, then roll them in the remaining panko bread crumbs. If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat. If you are making small bite size cakes, I like to spray them with non-stick cooking spray, then bake them for 8-10 minutes at 425 degrees. 
Red Pepper Remoulade Sauce 1/2 cup of mayo 1/4 cup of gherkin sweet pickles 1/3 cup of roasted red peppers 2 tablespoons of dijon mustard In a food processor, blend together all of the ingredients until combined and chopped. 