Extra-virgin olive oil, for the pan
¾ pound jumbo lump crab meat
⅓ cup finely crushed butter crackers
(such as Ritz)
3 tablespoons chipotle mayonnaise,
plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives,
plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt
1.Preheat the oven to 400 ̊. Brush a 24-cup mini-muffin pan
(preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise,
egg white, chives, lemon zest and ¾ teaspoon salt in a
large bowl until combined. Fill the muffin cups with the
crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned
around the edges, 10 to 12 minutes. Remove from the pan.
Top with more chipotle mayonnaise and chopped chives.
SPICY CRAB CAKES ACTIVE: 15 min l TOTAL: 45 min l MAKES: 24
AVOCADO PLANTAIN CUPS
ACTIVE: 30 min l TOTAL: 1 hr 10 minMAKES: 24
1 tablespoon extra-virgin olive oil,
plus more for the pan
Kosher salt
3 large green plantains, peeled and
sliced ¾ inch thick (24 pieces)
1 large avocado, diced
1 plum tomato, diced
½ orange bell pepper, diced
¼ small red onion, minced
1 serrano chile pepper, minced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
- Preheat the oven to 400 ̊. Generously
brush a 24-cup mini-muffin pan (preferably
nonstick) with olive oil. Bring a large pot
of salted water to a boil. Add the plantains
and cook until very tender, 12 to 15 minutes.
Drain and let cool slightly.
2.Using your fingers, press a plantain
chunk in the bottom and up the sides
of each muffin cup to form a crust.
Bake until browned around the edges,
25 to 30 minutes. Let cool 5 minutes, then
remove from the pan.
3.Meanwhile, combine the avocado,
tomato, bell pepper, red onion, serrano,
lime juice, cilantro, olive oil and 1 teaspoon
salt in a medium bowl. Toss gently, then
divide among the plantain cups.
SQUASH PUFFS
ACTIVE: 30 min l TOTAL: 50 min l MAKES: 24
1 tablespoon extra-virgin olive oil,
plus more for the pan
½ teaspoon sugar
1 sheet frozen puff pastry (half of
a 17-ounce package), thawed
24 1- to 1½-inch chunks peeled
butternut squash
¼ teaspoon dried rosemary
Kosher salt and freshly ground pepper
¼ cup soft garlic-herb cheese
(such as Boursin)
1.Preheat the oven to 425 ̊. Brush a
24-cup mini-muffin pan (preferably
nonstick) with olive oil. Evenly sprinkle
the sugar on the bottom of each cup.
Unfold the puff pastry on a work surface
and cut into 24 equal squares with
a sharp knife.
- Toss the squash with the olive oil,
rosemary, ¼ teaspoon salt and a few
grinds of pepper in a bowl. Place 1 piece
in each muffin cup (it’s OK if some of the
squash pieces extend above the top of
the cups). Press about ½ teaspoon cheese
on top of each squash cube. Cover each
with a piece of puff pastry, tucking the
edges into the muffin cups.
3.Bake until the pastry is golden and puffed,
15 to 20 minutes. Let cool 5 minutes, then
remove from the pan. Serve squash-side up.
MINI BACON QUICHES
ACTIVE: 30 min l TOTAL: 1 hr l MAKES: 241 14-ounce package refrigerated
pie dough (2 sheets)
All-purpose flour, for dusting
4 slices bacon
4 large eggs
¼ cup heavy cream
Kosher salt and freshly ground pepper
Chopped fresh chives, for topping
1.Preheat the oven to 350 ̊. Roll out 1 sheet
of pie dough on a lightly floured surface until
very thin and about 14 inches in diameter.
Cut out 12 rounds with a 2¾- to 3-inch
cookie cutter. Repeat with the remaining
sheet of pie dough. Press the rounds firmly
into each cup of a 24-cup mini-muffin pan
(preferably nonstick). Lightly prick the
bottoms and sides with a fork.
2.Bake the crusts until lightly browned,
12 to 15 minutes. Let cool slightly.
3.Meanwhile, cook the bacon in a small
skillet over medium heat, turning, until
crisp, about 8 minutes. Transfer to paper
towels to drain, then finely chop. Whisk the
eggs, heavy cream and a pinch each of salt
and pepper in a bowl until well combined.
4.Sprinkle the bacon in the bottom of
each crust. Fill with the egg mixture and
top with chives. Bake until just set, about
15 minutes (it’s OK if some egg leaks
through the pastry). Let cool 10 minutes,
then remove from the pan.
50 FOOD NETWORK MAGAZINE ●NOVEMBER 2019
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