My husband, Marrow, and I prepare our favorite anniversary menu instead of making reservations at a pricey restaurant. Naturally, we choose recipes from the last 40 years of Southern Living. Crab Cakes With Lemon Rémoulade embodies that same rich restaurant flavor without the hefty price tag. We invite you to try our menu to celebrate your special occasion.
Make-Ahead Timeline
The Day Before:
- Shape crab cakes.
- Blanch green beans in boiling water for about 8 minutes; shock in ice water to stop the cooking process. Cover and chill.
- Prepare Lemon Rémoulade.
The Day Of:
- Sauté crab cakes as directed.
- To reheat green beans, toss with halved grape tomatoes and melted butter in a warm skillet; season with fresh thyme, salt, and pepper.
- Toss mixed baby greens in olive oil, salt, and pepper.
- Cook the soufflés while you're eating, and enjoy them warm from the oven.
Kitchen Assistant Search:
Browse our complete list of 13 crab cake recipes.
"Top-Rated Menu: Try Our Best Crab Cakes" is from the May 2006 issue of Southern Living.
