It was Mother’s Day. It was a particularly special one in DC with most of our children, our son-in-law and soon to be daughter-in law. It was a feast of love and food.
Robert invited us down for Mother’s Day. He booked rooms for us in the hotel that was part of his apartment building. Jessica’s mom flew in for several days. Our family drove down for an overnight.
It was a wonderful gift!
We went Mexican for Saturday night. It was one of those times when conversation was good and the kids were happy. The long curved bench seat helped. Mexican food is a family favorite!
Dessert was at the apartment overlooking the Capital building. Can’t go wrong with ice cream and a view.
brunch on the roof top
Mother’s Day was a glorious morning if not a bit breezy. We worn our sweaters and sweatshirts to enjoy brunch and the sunshine.
Jessica and her mom, Kathy, Nancy, my oldest daughter and me
Meg and Amy are our youngest. You can see how windy it was.
menu for mother’s day brunch
The food was divine! No one was shy about seconds. Who would be with this menu….
Blueberry muffins. A giant bowl of strawberries and blueberries.
Amazing Deviled Eggs with Bacon
Sausage. Baked French Toast. Are you hungry yet?
Now for the main event.
Jessica Mini Crab Cakes.
Why Jessica? Recipes often get named after family or a friend who made it for us or after a special event. It is easy to make and a wonderful dish for your special brunch!
What are your special memories of Mother’s Day? Any special recipes or traditions?
Jessica Mini Crab Cakes
- 8 ounces cream cheese room temperature
- 1 cup Parmesan cheese divided
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 4 teaspoons plus 4 Tablespoons chopped fresh chives divided
- 1/4 teaspoon coarse kosher salt
- 1 Large pinch cayenne pepper optional
- 6 ounces fresh lump crabmeat picked over, patted dry, coarsely shredded
- 1-1/2 cup panko Japanese breadcrumbs
- 1/2 cup 1 stick butter , melted
- Fresh chives cut into pieces
- Using an electric mixer
- Using an electric mixer, beat cream cheese in a medium bowl until smooth.
- Add 1/4 cup Parmesan and egg; beat to blend.
- Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper.
- Fold in crabmeat. (This can be made one day ahead. Cover and chill.)
- Spray mini muffin pan with nonstick spray.
- Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl.</span>
- Drizzle melted butter over, tossing with a fork until evenly moistened.
- Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust.
- Spoon 1 generous Tablespoon crab mixture into each cup.
- Sprinkle more panko mixture over each.
- Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes.
- Cool in pan 5 minutes.
- Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead)
- If serving later, arrange on baking sheet, let stand at room temperature. Rewarm in a 350 degree oven for 5-6 minutes.
- Arrange crab cakes on a serving platter; sprinkle with chives.
The original recipe can be found HERE.