Recipes to ring in 2019

OAKLAND (KTVU) - New Year's Eve is just three days away, so it's time to get your party hats on and plan to kiss 2018 goodbye.

To help get you started, Chef Hugh Groman from the Hugh Groman Group joined Frank Mallicoat on Mornings On 2 with some recipes to use for your New Year's Eve celebration.

Prosecco and elderflower sparkler
For each drink:
4 oz ice cold prosecco
1 splash elderflower liquor
1 ice cube
1 segment naval orange for garnish

Crab and shrimp cakes with lemon caper remoulade
For the mix:
1/2 lb fresh crab meat, picked over for shells
1/4 lb cooked shrimp with tails off, chopped
1/4 cup mayonnaise
2 teaspoons kosher salt
1 teaspoon ground black pepper
pinch cayenne pepper
zest of 1/2 lemon
juice of 1/2 lemon
2 cups Japanese bread crumbs (Panko)
Combine all ingredients EXCEPT bread crumbs and mix well.  Pour Panko onto cookie sheet with sides.  Form crab into small cakes using a small metal ring on top off Panko and top with more Panko to create cakes.   Saute crab cakes in 1/4" of olive oil for 2 minutes on first side and 1 minute on second side over medium heat.
Top with small dollop of lemon caper remoulade and serve hot.  Garnish with finely sliced chives

Lemon caper remoulade
Combine the following and mix well:
1/2 cup mayo
juice of 1/2 lemon
zest of 1/4 lemon
1 teaspoon chipotle puree (optional)
1 teaspoon chopped capers
2 tablespoons chopped Italian or curly parsley
1/4 bunch chives, chopped fine (use remaining for garnish)
1 small shallot, chopped fine
Salt and black pepper to taste