Hi L: These are the recipes: the first is really delicious and most of it can be made ahead of time however there can be last minute cooking depending on your approach. take a look see: Asian Crab Cakes- this makes enough for about 2 dozen mini cakes for Hor d'oeuvres however if you use this as an appetizer (which I recommend) then you should make them bigger and serve 3 per person. The size being approximately like a flat 2-2 1/2 inch diameter disc. - 8 ounces lump crabmeat (preferably jumbo) - 2 scallions - finely chopped - 2 tbsp soy sauce - 1 tspn grated lime zest - 1/2 cup + 2 tbspns breadcrumbs (either fresh or Panko i used panko) - 1/2 cup flour - 1/4 cup mayonnaise plus 3 tbspns for garnish - 2 tspns wasabi paste - 2 large eggs - at least 1/4 cup sesame seeds will probably need more - oil - seedless cucumber for garnish -in a bowl separate and fluff crabmeat, add 1/4 cup mayonnaise, scallions, soy sauce, lime zest, and 1/2 tsp wasabi. mix together, cover, place in fridge for at least an hour and can be overnight. -set up 3 separate bowls. In one put in flour, seasoned with salt and pepper, in the other put in eggs with 1 tbspn water and mix together, in the third bowl combine sesame seeds and 1/2 cup breadcrumbs. -if making Hor d'oeuvres then form your crabmeat mixture sized by a tablespoon dip in the flour and flatten them into discs,size them into 1-1 1/4 inch. if you are making an appetizer then visually size it so that when you flatten them after dipping in the flour you will have approximately 2 to 2 1/2 inches discs/balls. -dip floured discs into egg mixture then into breadcrumb sesame seed mixture. I have found that it is best to set the cakes up in advance and to let them rest. It can be made the night before, lined up and in the fridge. -mix the remaining wasabi paste and mayonnaise and set aside. This is a garnish to the cakes. you can also make ribbons out of the cucumber with a peeler to be served atop the cakes for garnish or on the side of the plate as part of the presentation. -heat oil in frying pan and saute the cakes, over medium heat,till golden and crisp. a couple of minutes per side. you can serve these hot or after completely cooled. Hot they are delicious- but you can choose to do it either way. The second recipe is for a citrus type of shrimp cocktail/finger food that can served as finger food in advance the dinner or if you want you could conceivable make it as an appetizer. It has unusual ingredients but is quite good. Pacific shrimp-makes approximately 5 cups -1 1/2 lb shrimp cleaned -2 oranges peeled and sectioned -1 cup thawed frozen small onions -1 tomato cut into slices -3/4 cup vinegar -1/3 cup salad oil -1/3 cup lemon juice -1/4 cup ketchup -1 tbsp capers -1 tbsp parsley-chopped -1 clove crushed garlic -1 tspn sugar -1 tspn mustard seed -1/2 tspn celery seed -pepper to taste -add shrimp to boiling water and cook shrimp till just done. Do not overcook just till they turn pink. Place shrimp with oranges, tomatoes, and onions in bowl -add remaining ingredients in separte bowl and mix. pour this mixture over shrimp and place in fridge overnight. -you can serve shrimp drained and skewered, as is with the ingredients, and let people pick them or you can also serve over skewered or plated on lettuce as an appetizer. speak to you soon. pi