Crab Cakes Plate Recipe
Lump crab, pasta, cream sauce, mixed greens, lemon basil vinaigrette, and a biscuit.
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Ingredients
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Crab Cakes
Cream Sauce
Mixed Greens
Lemon Basil Vinaigrette
Biscuit
Method
Crab Cakes Preparation
- 1
Prepare the Mixture
In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, chopped green onions, Old Bay seasoning, salt, and pepper. Mix gently to combine without breaking the crab meat.
- 2
Form the Cakes
Shape the mixture into small patties, about 2-3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to firm up.
- 3
Cream Sauce Preparation
- 4
- 5
Make the Sauce
Add heavy cream to the saucepan, bringing it to a simmer. Stir in grated Parmesan cheese, salt, and pepper. Cook for an additional 3-4 minutes until the sauce thickens slightly.
Mixed Greens Preparation
- 6
Prepare the Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Toss gently to mix.
Lemon Basil Vinaigrette Preparation
- 7
Mix the Vinaigrette
In a small bowl, whisk together chopped fresh basil, lemon juice, olive oil, honey, salt, and pepper until well combined.
Biscuit Preparation
- 8
Prepare the Dough
In a mixing bowl, combine all-purpose flour, baking powder, and salt. Cut in cold cubed butter until the mixture resembles coarse crumbs.
- 9
Add Milk
Stir in milk until just combined. Do not overmix.
- 10
Bake the Biscuits
Preheat the oven to 425°F (220°C). Drop spoonfuls of dough onto a baking sheet and bake for 12-15 minutes until golden brown.