A Holiday Party Favorite: Crab Cakes

This week has been a whirlwind (for everyone! I’m sure.) I catered an event for 20 people on Wednesday, which felt like a warm-up for the 200-person extravaganza on Friday. I went to bed at 3 a.m., woke up at 7:30, and drove seven hours to Sonoma to my parents' house, so let’s just say I’m still recovering. But I really wanted to send out a recipe—and this was one of the stars of the passed apps we served. These mini crab cakes are always a crowd-pleaser, and they disappear quickly.

one party I garnished them with aioli and a chive baton, the other party they got aioli and a thinly sliced radish

If you’re still looking for something to serve on Christmas Eve or Christmas Day, these would be perfect. They’re also a great choice for New Year’s Eve if you’re not into raw things like caviar and oysters but want something luxurious and fun. Crab cakes are one of those recipes that feel special but don’t ask for much in return—a few quality ingredients, a little mixing, and some time in the skillet. Whether you’re serving them as a holiday appetizer, a first course, or even the star of a casual weeknight dinner, these little bites deliver.