3 Must Make Holiday Bite Sized Appetizers
This holiday season may look different, but that doesn't mean that perfect drinks and delicious foods can't be involved. That is why I partnered with Bud Light Seltzer to bring you some scrumptious "Bites with Flights" this season! Get ready to rock the holidays from home!
Servings: 10
Calories: 331kcal
Ingredients
Deviled Strawberries
- 1 pint strawberries
- 1 container whipped topping
- 1/3 cup chocolate chip minis ( or whatever topping you'd prefer)
Mini Baked Crab Cakes with Mango Avocado Salsa
- 1 lb crab meat
- 1 cup gluten free bread crumbs
- 1 egg
- 2 tbsp dijon mustard
- 1 tbsp worchestire sauce
- 2 cloves garlic
- 1 tsp salt
- 1 tsp dried minced onion
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground mustard seed
- 2 ripe avocado
- 1/2 cup mango
- 1/4 cup red onion diced
- 1/4 cup cherry tomatoes diced
- 3 tbsp lime juice
- salt and pepper to taste
Teriyaki Chicken Wings
- 1 1/2 lb chicken wings ( split drummies & flats)
- 2 tbsp garlic ghee
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1 cup soy sauce
- 1/2 cup brown sugar or coconut sugar
- 2 tbsp sesame seed oil
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1/2 tbsp sesame seeds
- fresh cilantro to sprinkle on top if wanted!
Instructions
Deviled Strawberries
- Cut the stems off of the strawberries, so the tops are flat. Then take the knife and lightly cut the bottom of the tip off so it is flat at the bottom. That way you can set your strawberry down and it sits straight up. That way it doesn't roll around on your board!
- Then core out the strawberries carfully in the middle, without breaking through to the bottom. After, stuff with cool whip and top with chocolate chips
Mini Baked Crab Cakes with Mango Avocado Salsa
- Preheat oven to 375 and line baking sheet with parchment paper
- In a large bowl break apart your pound of crab meat into bite sized pieces. Add in the djion, worchestire sauce, egg, minced garlic cloves, salt, dried minced onion, paprkia, cayenne pepper, mustard seed and pepper. With a spatula mix it all until well combined
- Then fold in the gluten free bread crumbs, until fully incorpated.
- Take your table spoon, and spoon out about 1 1/2 table spoons of the mixture out and form with your hands into crab cake. Then place crab cake on baking sheet. Repeat for all of them. Bake for 15 minutes at 375 degrees, take them out and flip them, then bake for another 10-15 minutes until nice and gold brown.
- While the crab cakes are baking you can work on the Mango Avocado Salsa. Cut avocados and mangos in 1/2 inch cubes and place into bowl. Then dice up your onions and cherry tomatoes, then place them into the bowl. Squeeze lime juice over it, then salt and pepper as well to taste. Toss and refrigerate until ready to serve!
Teriyaki Chicken Wings
- Combine garlic powder, onion powder, salt and pepper in a small bowl, whisk until combined.
- In a deep baking pan lay out your chicken wings so they are not ontop of each other. Then drizzle 1 tbsp of ghee over the chicken wings and toss them with your hand to coat on each side.
- Then sprinkle the seasoning above on each side of chicken wings until coated.
- Place the wings in the air fryer to where they are close to one another but not on top of each other. Cook at 380 for 12 minutes on each side. Once they have cooked their last 12 minutes put back in at 400 degrees for 6 minutes to get extra crispy.
- While the wings are air frying you can work on your teriyaki sauce. In a sauce pan add in soy sauce, sesame seed oil, sugar, 2 cloves garlic minced and 1 tbsp fresh ginger minced. Whisk the ingredients until sugar is dissolved. Then bring mixture to a boil, turn down to a simmer for 2 minutes,stirring occasionally to make sure the sugar does burn. Then take off heat and add in the seasame seeds and stir to combine. Let cool until wings are ready.
- Once wings are done, transfer to a large mixing bowl. Let cool for 2 minutes. Then pour teriyaki sauce over the wings, sprinkle fresh cilantro ontop and enjoy!