Combination Platter Recipe

Prepare crab mixture

In a medium bowl combine 8 oz lump crab meat, 1 cup breadcrumbs, 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, 2 tbsp chopped parsley, 1 finely chopped scallion, 1 beaten egg, 1 tsp Old Bay, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold just until combined, trying to keep lumps of crab intact. If mixture seems too loose, add up to 2 tbsp more breadcrumbs; if too dry, add 1 tsp mayo.

Form and chill

Form mixture into four 3-inch patties (about 2 oz each). Place on a plate, cover, and chill in refrigerator for 20–30 minutes to help them hold shape.

Cook crab cakes

Heat 1/2 cup vegetable oil in a nonstick or cast-iron skillet over medium heat until shimmering. Gently place chilled patties and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Set up three shallow bowls: one with 3/4 cup flour seasoned with 1/4 tsp salt and 1/8 tsp pepper, one with 1 beaten egg mixed with 1 tbsp milk, and one with 1 cup panko breadcrumbs. Pat flounder fillets dry with paper towels.

Season flounder fillets on both sides with 1/2 tsp salt and 1/4 tsp pepper. Dredge each fillet in flour, shaking off excess, dip into the egg wash, then press into panko to coat evenly. Set aside on a plate.

Pat shrimp and scallops dry; season lightly with 1/2 tsp salt and 1/4 tsp pepper (divide seasoning between shrimp and scallops). Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams.

Add scallops to skillet without crowding and sear 1.5–2 minutes per side until golden brown and just opaque in center. Remove scallops to a warm plate and tent with foil.

Add remaining 1 tbsp olive oil and 1 tbsp butter to skillet. Add shrimp and cook 1.5–2 minutes per side until pink and opaque. In the last 30 seconds add 1 minced garlic clove and 1 tbsp lemon juice, tossing shrimp in the butter sauce. Remove shrimp and keep warm with scallops.

In a separate nonstick skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. When shimmering, add breaded flounder fillets and cook 3–4 minutes per side until panko is golden and fish flakes easily (internal temperature 145°F / 63°C). Transfer to warm plate.

Make remoulade

In a small bowl whisk together 1/2 cup mayonnaise, 1/2 tsp Dijon, 1/4 tsp hot sauce, 1 tsp chopped capers, and 1 tsp lemon juice. Taste and adjust seasoning; refrigerate until serving.

Make lemon-butter sauce

In a small saucepan over low heat melt 2 tbsp butter and add 2 tbsp white wine (optional) and 1 tbsp lemon juice; stir in 1 tsp lemon zest and 1 tbsp chopped parsley. Warm gently for 1–2 minutes—do not boil. Taste and season with pinch of salt and pepper.

Optionally, reheat crab cakes briefly in a 350°F (175°C) oven for 5 minutes if needed to bring all items to same serving temperature.

Arrange 3 shrimp, 4 scallops, one crab cake and one flounder fillet per serving on warmed plates. Spoon a little lemon-butter sauce over shrimp, scallops and flounder. Place a dollop (about 1–2 tbsp) of remoulade beside the crab cake.

Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.