We Cook! Mill’s Tavern Crab Cake and Garden Salad over Beet Purée – Chef Edward Bolus

Crab Cake & Garden Salad over Beet Purée (Serves 2):

This elegant yet easy-to-assemble dish features golden pan-seared crab cakes, a crisp garden salad, and a vibrant beet purée base. The balance of creamy, crunchy, and earthy components makes it a standout for a light lunch or dinner party appetizer.

Where to Source:

Choose fresh jumbo lump crab meat from a trusted seafood market or high-quality refrigerated section. Roasting beets in advance enhances their sweetness—look for firm, unblemished beets. Panko breadcrumbs offer the crispiest crust and are readily available at most grocery stores. Fresh baby greens and root vegetables bring color and crunch to the plate.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: ~30 minutes

INGREDIENTS:

For the Crab Cakes:

• ½ lb. jumbo lump crab meat
• 2 tbsp mayonnaise
• 1½ tsp Dijon mustard
• ½ tsp lemon zest
• ½ tsp Old Bay seasoning
• 1½ tsp chopped chives
• ⅓ cup panko breadcrumbs (plus extra for coating)
• ½ egg, lightly beaten
• Salt and pepper, to taste

For the Beet Purée:

• 1 medium roasted beet, peeled and chopped
• ¼ cup Greek yogurt
• 1½ tsp lemon juice
• 1 tbsp olive oil 

For the Lemon Vinaigrette:

• 1½ tbsp fresh lemon juice
• 3 tbsp olive oil
• ½ tsp Dijon mustard
• ½ tsp honey
• Salt and pepper, to taste

For the Salad:

• 2 cups baby greens
• ½ cucumber, thinly sliced
• 2 radishes, thinly sliced
• ½ carrot, shaved
• 2 tbsp lemon vinaigrette

INSTRUCTIONS:

Make the Crab Cakes:

• In a medium bowl, gently mix together crab meat, mayonnaise, mustard, lemon zest, Old Bay, chives, panko, egg, salt, and pepper.
• Form into 4 small crab cakes.
• Chill in the refrigerator for 15 minutes to help them hold their shape.
• Coat each crab cake lightly with extra panko breadcrumbs.
• In a nonstick skillet, heat a thin layer of oil over medium heat.
• Sear crab cakes for 3–4 minutes per side, until golden brown and heated through.

Prepare the Beet Purée:

• In a blender or food processor, combine roasted beet, Greek yogurt, lemon juice, and olive oil.
• Blend until smooth and creamy.
• Season with salt to taste and set aside.

Make the Lemon Vinaigrette:

• In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and honey until emulsified.
• Season with salt and pepper to taste.

Assemble the Dish:

• Spoon beet purée onto each serving plate as a base.
• In a bowl, toss baby greens, cucumber, radish, and carrot with lemon vinaigrette.
• Arrange the salad over the purée.
• Top each salad with two crab cakes.
• Garnish with extra chopped chives or microgreens, if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.