Small plates themed or priced by the day.
Consider the Menu Shoppe’s clear vinyl covers for FOH creativity.
Or our variety of table tents.
All table tents hold two inserts, back to back, for double sided viewing. Use-able again for Super Bowl promotions or Valentine Day special menus.
…and for that Second Day of Christmas…
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers
3 green onions, finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
…and another version…
1/2 cup sour cream
1/2 cup mayonnaise
2 tbs bottled horseradish, drained
1 pound lump crab meat, picked free of shells
1 cup dry bread crumbs
3 scallions, chopped
1/4 cup fresh parsley
Pinch cayenne *or Old Bay seasoning
1/4 tsp pepper
3 tablespoons cooking oil
In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
In a large nonstick frying pan, heat the oil over moderate heat.
Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
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