Enjoy this summertime seafood feast bursting with fresh flavor. Tender and briny crabcakes are served with roasted potatoes and green beans. We drizzle each serving with herbaceous pesto for a burst of basil in every bite.
Meal Card: Basil Pesto Crab Cakes with Roasted Potatoes
Ingredients
- 2-4 crab cakes
- 1-2 packets basil
- 1-2 packages roast potatoes
- 1-2 packages green beans
Directions
1) Place packets of pesto sauce in a bowl of warm water to thaw.
2) Unwrap crab cakes and place in a Suvie pan. Place pan in the top zone of Suvie.
3) Tap packages of potatoes and green beans on the counter to break up any large pieces. Open packages and place in a second Suvie pan. Season to taste with oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes for 2 servings (25 minutes for 4 servings)
Top Zone: Roast at 375°F for 15 minutes for 2 servings (25 minutes for 4 servings)
5) Remove pans from Suvie. Stir potatoes and green beans together and season with salt and pepper to taste; divide between bowls or plates. Top each serving with a crab cake and drizzle with pesto sauce just before serving.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 680, Total Fat 40g, Total Carbohydrates 57g, Total Sodium 1250mg, Total Protein 26g.
