Crabcakes Seasonal Burrata Recipe

Mix Ingredients

In a mixing bowl, gently combine the blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bread crumbs, egg, salt, and black pepper until evenly mixed.

Form Patties

Shape the mixture into small patties, about 2-3 inches in diameter.

Cook Patties

Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and cooked through.

Chop Ingredients

Cut the cherry tomatoes in half and dice the red onion.

Mix Dressing

In a bowl, whisk together balsamic vinegar, lemon juice, olive oil, salt, and black pepper.

Combine Ingredients

Add the chopped tomatoes and onions to the dressing and mix well. Let sit for at least 15 minutes to allow flavors to meld.

Prepare Salad

In a large bowl, toss the mixed salad greens with basil oil and pine nuts.

Combine Ingredients

In a small bowl, mix together mayonnaise, Dijon mustard, capers, lemon juice, and hot sauce until smooth.

Plate the Dish

Place the crab cakes on a plate, add the mixed greens and top with the lemon balsamic tomato & onion mélange. Serve with a side of remoulade and slices of Ozark natural bread with a lemon wedge.