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.