I am not being a diva although I did just finish the Bay News 9 shoot…. so maybe just a tiny bit like a diva.   : )   The reality is that when I was sketching out the Countdown to Auld Lang Syne timeline, I didn’t account for Christmas and festivities which might get in the way of cooking.  Duh!    I am substituting miniature crab cakes for the shrimp on our original menu.  They are freezable and it gives us a a little more breathing room if you find yourself short of breath!  Plus they are soooooo simple.  Just put everything into a bowl and shape into patties about the size of a .50 piece or 1 1/2 inches for those of you who love exactness.   Freeze them, uncooked.  On the day of the party, thaw for a few hours and then bake for about 10 minutes or until light golden brown.  The dipping sauce can be made up to two weeks in advance and refrigerated. 

MINIATURE CRAB CAKES WITH SPICY DIPPING SAUCE

yield:  approximately 40

1# crab meat (I like to use claw meat to keep costs down)

1/2 cup mayonnaise

5 green onions, chopped

2 tsp Old Bay seasoning

1/2 tsp salt

1/2 tsp pepper

1 tbsp white wine vinegar

1 1/4 cups panko bread crumbs

tabasco to taste (I used about 1 tsp)

1 Tbsp dijon mustard

Put everything in a bowl and use your fingers to mix until well combined.   Shape into patties about 1 1/2 inches in diameter.  Bake at 350 degrees for approximately 12-15 minutes or until light golden brown.   NOTE:  Crab cakes can be shaped and frozen until ready to bake.

SPICY DIPPING SAUCE

1 shallot, finely chopped

1 baby dill pickle, finely chopped

1/2 cup mayonnaise

2 tsp sriracha sauce (or to taste)

1 tbsp. yellow mustard

Combine all ingredients and use as a dipping sauce.  Can be refrigerated for about two weeks.