Few foods say special occasion like crab, making it a prime pick for warm-weather parties. In fact, Aussies tend to serve the prized shellfish to celebrate the holidays in December (that’s summertime down under).

A crisp classic, the crab cake is one of my all-time favorites, and this sweet-tart Southeast Asian–inspired version makes such a great impression that it’s become one of my go-to party foods. The beauty of these stunners is that you can make them any size you wish, to serve as appetizers or a main course. I recommend timing it so they finish cooking just before your guests arrive. That way, you can spend the rest of the evening enjoying the festivities with family and friends.

Get the recipe: Crab Cakes With Mango Chutney


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