In a small bowl gently combine lump crab meat, panko, mayonnaise, Dijon, minced shallot, parsley, lemon juice, salt and pepper. Mix just until cohesive, taking care not to break up the crab too much.

Form and chill

Portion the mixture into a small 1-inch patty (about 1 tablespoon). Place on a tray and chill for at least 10 minutes to firm up so they hold shape while frying.

Pan-fry

Heat a small skillet over medium heat and add vegetable oil. Fry crab cakes 1–2 minutes per side until golden brown and heated through. Drain briefly on paper towel.

Serve

Serve warm with a small dollop of aioli and a microgreen or parsley sprig; provide a lemon wedge if desired.

Mini Brie & Fig Phyllo Bites (per person)

Assemble

Place one piece of brie into the bottom of a mini phyllo shell. Top with 1/4 tsp fig jam and sprinkle with 1/8 tsp toasted walnut.

Bake (optional)

If serving warm, place shells on a baking sheet and bake in a preheated 350°F (175°C) oven for 4–6 minutes until brie softens. For a cold option, serve as assembled.

Finish

Drizzle with a tiny amount of honey if using and garnish with a microgreen. Serve immediately.

Chicken Yakitori Skewer (per person)

Marinate

Combine soy sauce, mirin, sake (or extra mirin), brown sugar, grated ginger and garlic in a small bowl. Add the chicken pieces and toss to coat. Marinate 10–20 minutes (per-person portion is small; longer if preparing larger batch).

Skewer

Thread the marinated chicken pieces onto a small bamboo skewer, leaving a little space between pieces for even cooking.

Cook

Brush grill grates or a skillet with a little vegetable oil and heat to medium-high. Grill or pan-sear the skewer about 2–3 minutes per side until caramelized and cooked through (internal temperature 165°F / 74°C). Brush with reserved marinade during the last minute to glaze.

Garnish

Transfer to a platter and garnish with sliced scallion or microgreens. Serve hot.

Spicy Italian Sausage Puff (per person)

Prepare sausage filling

Cook Italian sausage in a skillet, breaking up until fully cooked; drain any excess fat. Cool slightly and mix with shredded cheese and basil.

Assemble

Place a generous spoonful of the sausage mixture in the center of a puff pastry square. Fold or pinch edges to form a neat parcel; brush the top with egg wash.

Bake

Bake in a preheated 400°F (200°C) oven for 12–15 minutes (for standard-size puff pastry; smaller hors d’oeuvre may take 8–10 minutes) until puffed and golden and filling is hot.

Serve

Cool 1–2 minutes on a rack and serve warm with a small side of sweet chili sauce.

Garnishes & Sauces (shared per person)

Portion the lemon wedge, microgreen/parsley sprig, and small tasting spoons of sweet chili sauce and aioli to accompany each hot hors d’oeuvre. Keep sauces chilled until just before service for safety. Reheat any warm items right before serving so each guest receives their hot appetizer at the proper temperature.