Before we get to today’s recipe… Yes, I’m actually posting a recipe today… I want to wish each and every one of you (lucky enough to be born Irish, or not) a safe, healthy, and very Happy St. Patrick’s Day!

The recipe comes courtesy of Barbara Fenzl and Les Gourmettes Cooking School. Barb made these easy and delicious morsels in her classes this session. They are THE perfect easy-breezy appetizers for carefree entertaining!

The crabmeat mixture can be made a day ahead, covered, and refrigerated. As can the panko coating – if you wait to drizzle on the melted butter until just before assembling the crab cakes.  Additionally, you can bake the crab cakes an hour ahead, then remove them from muffin cups and place them on a baking sheet and leave them at room temperature, and rewarm them in a 350-degree oven for 6 to 8 minutes. Voilà – the easiest crab cakes you’ve ever made!

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