Appetizers Made with Howard’s

These golden, bite-sized crab cakes are filled with tender lump crabmeat and seasoned with Howard’s Sweet Pepper Relish and Garlic Seasoning Juice. Serve them with a creamy relish aioli for an easy New England-inspired appetizer.

Crab Cake Ingredients:

• 1 pound lump crabmeat, drained and checked for shells
• ½ cup panko breadcrumbs
• 1 large egg, lightly beaten
• ¼ cup mayonnaise
• 2 tablespoons Howard’s Sweet Pepper Relish, lightly drained
• 1 teaspoon Howard’s Garlic Seasoning Juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon zest
• 1 tablespoon finely chopped fresh parsley
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of cayenne pepper, optional
• 2 tablespoons melted butter

Sweet Pepper Relish Aioli:

• ½ cup mayonnaise
• 2 tablespoons Howard’s Sweet Pepper Relish, lightly drained and finely chopped
• 1 teaspoon fresh lemon juice
• ¼ teaspoon Howard’s Garlic Seasoning Juice
• Pinch of black pepper

Directions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.

In a large bowl, combine the egg, mayonnaise, Howard’s Sweet Pepper Relish, Howard’s Garlic Seasoning Juice, Dijon mustard, lemon zest, parsley, salt, black pepper and cayenne, if using. Stir in the panko breadcrumbs.

Gently fold in the crabmeat, taking care to preserve the larger pieces. Form the mixture into approximately 16 small, two-inch crab cakes. Arrange them on the prepared baking sheet and lightly brush the tops with melted butter.

Bake for 12–15 minutes, or until the crab cakes are heated through and golden brown. For additional color, broil them for one to two minutes at the end, watching carefully to prevent burning.

To prepare the aioli, combine the mayonnaise, Howard’s Sweet Pepper Relish, lemon juice, Howard’s Garlic Seasoning Juice and black pepper. Refrigerate until ready to serve.

Serve the crab cake bites warm with the Sweet Pepper Relish Aioli and fresh lemon wedges.

Makes approximately 16 appetizer-size crab cakes.

 

These juicy Angus beef sliders are seasoned with Howard’s Garlic Seasoning Juice  and topped with melted sharp cheddar, caramelized sweet onions, and a generous spoonful of Howard’s Sweet Pepper Relish.

Ingredients:

• 1 pound Angus ground sirloin
• 2 tablespoons sour cream
• 1 teaspoon Howard’s Garlic Seasoning Juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium sweet onion, thinly sliced
• 1 tablespoon butter
• 8 small slices sharp cheddar cheese
• ¾ cup Howard’s Sweet Pepper Relish, lightly drained
• 8 brioche slider buns
• Melted butter for brushing the buns, optional

Toppings: Howard’s Sweet, Hot or Green Piccalilli Relish
Optional Topping: Cheese

Directions:

Combine the ground sirloin, sour cream, Howard’s Garlic Seasoning Juice, salt and black pepper. Mix gently until just combined, then form into eight small patties slightly wider than the slider buns.

Melt the butter in a skillet over medium-low heat. Add the sliced onion and cook for 12–15 minutes, stirring occasionally, until soft and golden. Remove from the skillet and set aside.

Grill or pan-cook the slider patties over medium-high heat for approximately three to four minutes per side, or until they reach your preferred doneness. During the final minute of cooking, top each patty with sharp cheddar and allow it to melt.

Lightly toast the brioche buns. Place one cheeseburger patty on each bottom bun, followed by caramelized onions and a generous spoonful of Howard’s Sweet Pepper Relish. Add the top buns and secure with cocktail picks if desired.

Serve warm with potato chips, pickle spears or your favorite side.

Makes eight sliders.

These oven-roasted wings are crisp on the outside and coated in a sticky, sweet-and-savory glaze made with Howard’s Pure Maple Syrup and Howard’s Garlic Seasoning Juice and Howard’s Onion Seasoning Juice.

Ingredients:

• 3 pounds chicken wings, separated into drumettes and flats

• 1 tablespoon baking powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Sliced scallions for garnish, optional

Maple Garlic Dijon Glaze:

• ¾ cup Howard’s Pure Maple Syrup

• 2 teaspoons Howard’s Garlic Seasoning Juice

• 2 teaspoons Howard’s Onion Seasoning Juice

• 2 tablespoons Dijon mustard

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes, optional

Directions:

Preheat the oven to 425°F. Line a large baking sheet with foil and place a wire rack on top. Lightly coat the rack with cooking spray.

Pat the chicken wings completely dry with paper towels. Place them in a large bowl and toss with the baking powder, salt and black pepper until evenly coated.

Arrange the wings in a single layer on the prepared rack. Bake for 45–50 minutes, turning halfway through, until the skin is crisp and the wings reach an internal temperature of 165°F.

While the wings cook, combine Howard’s Pure Maple Syrup, Garlic Seasoning Juice, Onion Seasoning Juice, Dijon mustard, soy sauce, apple cider vinegar, black pepper and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until the glaze has slightly thickened.

Transfer the cooked wings to a large bowl and toss with enough glaze to coat them evenly. Return the glazed wings to the baking sheet and bake for another five minutes, or until the glaze is glossy and lightly caramelized.

Transfer to a serving platter and garnish with sliced scallions and red pepper flakes, if desired. Serve warm with the remaining maple-garlic Dijon glaze on the side.

Serves approximately 6–8 as an appetizer.