Old Bay Crab Cakes & Tempura Green Beans
with Roasted Potatoes, Corn Salad & Honey Butter Ciabatta Toasts
- Wheat
- Soy
- Eggs
- Milk
- Shellfish
This coastal-inspired feast features golden Old Bay–spiced crab cakes paired with crispy tempura green beans, roasted potatoes, and fresh corn-tomato salad. Warm, savory-sweet honey butter ciabatta toasts add a satisfying crunch on the side!
Ingredients
1 unit
Corn
2 unit
Ciabatta
(Contains: Wheat, Soy)
8 ounce
Green Beans
12 ounce
Red Potatoes
1 unit
Lemon
1 tablespoon
Old Bay Seasoning
2 teaspoon
Honey
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Tomato
2 unit
Scallions
8 ounce
Crab Cakes
(Contains: Eggs, Shellfish, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 400 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce.
-
Quarter potatoes. Drain corn; pat dry with paper towels. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Quarter lemon. Trim green beans if necessary.
-
Toss potatoes on a baking sheet with a drizzle of oil, half the Old Bay Seasoning (you’ll use more in the next step), salt, and pepper. Roast on top rack until browned and tender, 18-22 minutes.
- Meanwhile, in a medium bowl, combine corn, tomato, scallions, a squeeze of lemon juice, a pinch of salt, and pepper. Refrigerate until ready to serve.
- Add honey to bowl with softened butter; stir to combine. Set aside until ready to use in Step 6. TIP: If your butter hasn't softened yet, microwave for 10 seconds.
-
In a second small bowl, combine mayonnaise and as much remaining Old Bay Seasoning as you like (we used 1 tsp; 2 tsp for 4 servings). Refrigerate until ready to serve.
-
Gently pat crab cakes* dry with paper towels; season all over with salt and pepper.
-
Heat a large drizzle of oil in a large pan over medium heat. Add crab cakes; cook, undisturbed, until crisp and browned on bottom, 4-6 minutes.
-
Gently flip crab cakes; cook until lightly browned on second side, 2-3 minutes.
-
Add 1 TBSP butter (2 TBSP for 4 servings) to pan, swirling to melt and spooning over crab cakes to coat. Cook until crab cakes are browned and warmed through, 1-2 minutes more.
-
Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.
-
In a large bowl, whisk together tempura batter mix, ⅓ cup cold water, and 1 tsp salt until smooth (⅔ cup water and 2 tsp salt for 4 servings). TIP: If mixture seems too thick, add water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
-
Stir green beans into batter until coated.
-
Heat a ⅓-inch layer of oil in pan used for crab cakes over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated green beans in a single layer. Cook, turning occasionally, until golden brown, 5-7 minutes.
-
Transfer to a paper-towel-lined plate and season with salt.
-
Halve ciabattas horizontally and toast until golden brown. Immediately spread cut sides with honey butter, then halve toasts on a diagonal.
-
Divide crab cakes, potatoes, green beans, and honey butter ciabatta toasts between plates in separate sections. Top crab cakes with corn salad. Serve with remaining lemon wedges and Old Bay aioli on the side for dipping.
