Beat the heat this summer with our latest meal launch. Tender and briny crab cakes are roasted and then served on a flavorful bed of grilled corn and jasmine white rice. Drizzle the crab cakes with cooling cilantro lime crema for a creamy, citrusy finish.
Meal Card: Cilantro Lime Crab Cakes
Ingredients
- 1-2 packets cilantro lime crema
- 2-4 crab cakes
- 1-2 packages grilled corn
- 1-2 packages jasmine rice
Directions
1) Place cilantro lime crema in a bowl of warm water to thaw, or place in the fridge to thaw if scheduling this meal.
2) Remove crab cakes from packaging and place in a Suvie pan. Place pan in the top zone of Suvie.
3) Remove grilled corn and jasmine rice from packaging. Place in a Suvie pan and 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 rice and corn together and season to taste with additional salt, pepper, and oil. Divide between plates. Divide crab cakes between plates. Drizzle each serving with cilantro lime crema.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 430, Total Fat 23g, Total Carbohydrates 42g, Total Sodium 630mg, Total Protein 14g.
