<http://schema.org/articleBody>
" Little Crab Cakes with Wasabi Mayonnaise Prep time: 20 minutes  Cooking time: 18 minutes  1 lb backfin lump crabmeat, picked over for cartilage and shell 1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread) 1 large egg, lightly beaten 2 Tablespoon each snipped fresh chives and mayonnaise 1 Tablespoon Dijon mustard 2 teaspoon Old Bay seasoning 1 teaspoon lemon zest 3 Tablespoon canola oil Citrus Wasabi Mayonnaise (recipe follows) 1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper. 2. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir. 3. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 Tablespoon) into small round cakes, about 1 1/2 inches wide. 4. Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise. Makes 30 crab cakes. Each serving: 55 cal, 4 g fat, 4 g protein, 2 g carb  Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 Tablespoon lemon juice into 1/2 cup wasabi mayonnaise. You can also try:  Crab Cakes Video: Shelling and Deveining Shrimp and Butterflying Shrimp Cucumber and Crab Stacks  Prep time: 15 minutes Cooking time: 20 minutes 24 (1/2-inch-thick) slices Italian bread, diagonally sliced 3 Tablespoon roasted garlic olive oil 1 cup blue cheese dressing 6 dried pear halves, finely diced 1/4 cup sliced scallions 3/4 lb chunk medium-rare roast beef from deli, diced 1 cup tomato, seeded, diced 1/2 teaspoon each kosher salt and freshly ground pepper 1/2 cup basil leaves, finely shredded 1. Heat oven to 350 degrees F. Brush one side of bread slices with oil; place oil side up on a baking sheet. Bake 12 minutes; turn slices over. Bake 8 minutes, or until lightly toasted and crisp. Cool crostini (can be made up to 1 day ahead and stored airtight at room temperature). 2. In a small bowl, combine dressing, dried pears, and scallions. In a second bowl, toss roast beef, diced tomato, salt, and pepper. 3. Spread crostini with blue cheese\u2013pear dressing. Top with roast beef mixture and shredded basil. Makes 24 crostini. Each serving: 135 cal, 8 g fat, 5 g protein, 12 g carb  You can also try:  Mini-Calzone Video: Knife Techniques: Dice Goat Cheese and Red Pepper Quesadillas Prep time: 20 minutes  Cooking time: 4 minutes 1 cup reduced-sodium chicken broth 1/3 cup pipi\u00E2n (pumpkin seed sauce) or mole sauce from Do\u00F1a Maria Mexican Condiment (8.25-oz jar) 3 cups cooked, shredded chicken 1/2 cup chopped cilantro plus leaves, for garnish 1/4 cup minced red onion 3 Tablespoon lime juice 48 restaurant-style tortilla chips Avocado Cream (recipe follows) 1. Whisk broth and pipi\u00E2n in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat. 2. Place chicken in a large bowl and toss with pipi\u00E2n, cilantro, onion, and lime juice. 3. Arrange tortilla chips on a platter. Top each chip with 1 Tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf. Makes 48 tostadas. Each serving: 54 cal, 3 g fat, 3 g protein, 3 g carb Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 Tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper. You can also try:  Chunky Guacamole Video: How to Prepare Avocado Crudit\u00E9s with Tomatillo Salsa Prep time: 5 minutes Cooking time: 30 minutes 2 (14-oz) cans artichoke hearts, drained 8 oz Fontina cheese, cubed 4 oz Neufch\u00E2tel cream cheese 1/3 cup each grated Parmesan cheese and chopped parsley 2 Tablespoon capers 2 cloves garlic, crushed through a press 1/2 teaspoon hot red-pepper sauce, or to taste Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks 1. Heat oven to 350 degrees F. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped. 2. Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers. Makes 2 cups. Each (1-Tablespoon) serving: 48 cal, 3 g fat, 3 g protein, 2 g carb You can also try:  Artichoke Bacon Fontina Pie Video: How to Clean Artichokes Fresh Vegetables and Cheese Dip Prep time: 15 minutes  Cooking time: 20 minutes White from 1 large egg, lightly beaten 1/4 cup minced scallions 2 Tablespoon soy sauce 2 1/2 teaspoon grated peeled fresh ginger 2 teaspoon toasted sesame oil 1 clove garlic, crushed through a press 1/4 teaspoon freshly ground pepper 1 1/2 lb ground pork or chicken 1/2 cup thick teriyaki sauce and marinade Toasted sesame seeds, for garnish 1. In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls. 2. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and saut\u00E9 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs. 3. Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed. 4. Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds. Makes 30 meatballs. Each serving: 56 cal, 4 g fat, 5 g protein, 1 g carb You can also try:  Moroccan Lamb Meatballs Video: Garlic Tips Thai Beef Skewers Prep time: 15 minutes  Cooking time: 6 minutes Curry Yogurt Dip: 1 cup thick Greek yogurt 1/4 cup mango chutney 1/4 cup chopped cilantro 1/2 teaspoon each curry powder and garam masala 1 clove garlic, crushed through a press Salmon Bites: 1 Tablespoon pink peppercorns, finely chopped 3/4 teaspoon garam masala 1 1/2 lb thick center-cut salmon fillet, skin and pin bones removed, cut into 3/4-inch cubes 1/2 teaspoon sea salt or kosher salt 30 round cucumber slices 1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper. 2. Curry Yogurt Dip: Combine ingredients in a bowl until blended. Transfer dipping sauce to a small serving bowl. 3. Salmon Bites: On waxed paper, combine peppercorns and garam masala. Dip one side of each salmon cube into spice mixture to lightly coat. Sprinkle cubes with salt. 4. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Place salmon, spice side down, in hot skillet. Cook 2 minutes, or until bottoms are lightly golden (top part of salmon will still be raw). Transfer salmon, cooked side up, to prepared baking sheet. Bake 4 minutes, or until medium-rare in middle. 5. Place each salmon bite on a cucumber round. Serve warm with Curry Yogurt Dip. Makes 30 salmon bites. Each serving: 43 cal, 2 g fat, 5 g protein, 1 g carb You can also try:  Cilantro Salmon in Cucumber Cups Video: Skin and Debone Fish Fillets Smoked Salmon Chips  Prep time: 20 minutes  Cooking time: 15 minutes 24 pecan halves 24 large pitted dates 2 oz chunk Parmigiano-Reggiano cheese 1 (4-oz) package sliced prosciutto Freshly ground black pepper 1. Heat oven to 350 degrees F. Place pecans on a baking sheet and bake 8 to 10 minutes, or until lightly toasted and fragrant. Cool. Raise oven temperature to 450 degrees F. 2. Make a slit along top of each date. Cut the Parmigiano-Reggiano cheese into thin slivers. Stuff a pecan half and a sliver of cheese into each date. Quarter prosciutto slices lengthwise. Wrap each date with a strip of prosciutto. 3. Place dates on a baking sheet; bake 6 minutes, or until prosciutto is crisp and cheese softens. Transfer dates to a plate and finish with a grinding of fresh pepper. Serve hot, warm, or at room temperature. Makes 24 dates. Each serving: 54 cal, 2 g fat, 3 g protein, 6 g carb You can also try:  Parsnip-Parmesean Fries Video: How to Serve Cheese Prosciutto Rollatini "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/entertaining/advice/a2407/get-the-party-started/?link=emb&dom=yah_life&src=syn&con=blog_redbook&mag=rbk>