With just enough kick to keep things interesting, but not enough to make you sweat, our sriracha sauce is irresistible. Pair it with tender, flaky crab cakes, and you’ve got a match made in heaven. Our briny and sweet crab cakes are served with a side of tender broccoli florets and jasmine rice for a dinner that everyone will love.
Meal Card: Creamy Sriracha Crab Cake with Jasmine Rice and Broccoli
Ingredients
- 1 – 2 packages Crab Cakes
- 1 – 2 packages White Rice
- 1 – 2 packages Broccoli
- 1 – 2 packets Creamy Sriracha
Directions
1) Place creamy sriracha sauce in warm water to thaw (if scheduling, place the creamy Sriracha sauce in the fridge to thaw under refrigeration).
2) Cut open crab cakes and place in a Suvie pan. Place crab cakes in the Top Zone of Suvie.
3) Before opening, tap white rice and broccoli packages against the countertop to break up any large pieces. Open white rice and broccoli packages and add to a separate Suvie pan.
4) Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, ½ tsp salt, and ½ tsp ground pepper). Place rice and broccoli in the Bottom Zone of Suvie.
5) 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 4 servings, Roast at 325°F for 25 minutes)
Top Zone: Roast at 375°F for 15 minutes (for 4 servings, Roast at 375°F for 25 minutes)
6) When the cook is complete, remove pans from Suvie. Divide the crab cakes, rice, and broccoli between plates. Vigorously massage or shake the creamy sriracha package if it has separated. Drizzle the creamy sriracha sauce over the crab cakes.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 720, Total Fat 39g, Total Carbohydrates 59g, Total Sodium 1150mg, Total Protein 24g.
