Eats Around Town - Appetizer and Wine Challenge at Will's

My friend, Will, is both a huge Gators fan, as well as a foodie and wine lover. Since September, a bunch of us have been gathering informally at his place for football and food during key match-ups. Some of my best foods have been brought to Will's (Guacamole and Salsa Fresca, Susan's Sassy Jambalaya) and devoured by my friends.

For the BCS National Championship Game this past Thursday night, Will decided to challenge everyone to bring their Appetizer and Wine game faces - the challenge was to make our favorite appetizers, and pair with a bottle of wine. With the help of my Twitter wineophiles, I was able to pair my Mini Crab Cake Puffs with a bottle of 2007 Golden Kaan Savignon Blanc.

Here is a link to the pictures of the foods that were prepared for the Appetizer and Wine Challenge. Foods are as follows:

Tanya's Artichoke Hearts with Cream Cheese and Canadian Bacon
Will's Sirloin Tip Fondue
Stephanie's Spinach Dip Bread Bowl
Stephanie's Sausage and Cheese Mini Toast Points
Susan's Mini Crab Cake Puffs and Homemade Cocktail Sauce

Here is the recipe for the Mini Crab Cake Puffs, courtesy of The Pancake Puff Pan, which is available at your local Bed Bath & Beyond, as well as the recipe for Sara Moulton's Cocktail Sauce, which was the condiment that I served with the crab cakes:

Mini Crab Cake Puffs
1 lb. crab meat (canned crab meat or Salmon can be substituted)
1 egg
1 slice bread, crumbled
1 T. mayonnaise
1 T. mustard
1 t. baking powder
1 T. milk
1/2 t. fresh parsley, chopped finely
1 T. Old Bay Seasoning (I substituted Emeril's Bayou Blast)
1 T. Worcestershire sauce
1 stick unsalted butter, melted

1. Rinse off the crab meat, and pick out any shell pieces that may not have been removed earlier.
2. Crumble bread into the crab meat.
3. Beat in egg, mustard, mayonnaise, and milk.
4. In a separate bowl, mix together the baking powder and seasoning, then add to the crab meat mixture.
5. Heat Pancake Puff Pan(tm), and brush wells with melted butter.
6. Using a 1 T. scooper, spoon in crab cake batter to each well, and allow to brown (this should take around 5 minutes). Turn using bamboo skewers, and brown on the other side for about 2-3 minutes.
7. Garnish with grated cheese and serve with cocktail sauce.

Sara Moulton's Cocktail Sauce (courtesy of Food Network)
1 c. ketchup
2 T. prepared horseradish (I can HIGHLY recommend Gold's White)
2 t. Worcestershire sauce
1 1/2 T. fresh lime juice
1 T. chopped cilantro
Kosher salt and freshly ground black pepper to taste

1. In a small bowl, stir together all of the ingredients.
2. Adjust seasoning with Kosher salt and black pepper.
3. Cover and chill until ready to serve.

Enjoy and Bon Appetit!