Everyone’s favorite crab cakes are scuttling to the Southwest in this delicious recipe. The crab cakes are served atop a winning combination of black beans, corn, bell peppers, roasted onions, and white rice that adds smoky, sweet, and savory notes to the dish. A drizzle of creamy, cool avocado is the perfect finishing touch for this delectable meal.
Meal Card: Southwest Crab Cake with Avocado, Corn, and Beans
Ingredients
- 1 – 2 packages Crab Cakes
- 1 – 2 packages White Rice
- 1 – 2 packages Southwest Veg Mix
- 2 – 4 packets Avocado
Directions
1) Run avocado packets under warm water to thaw (if scheduling, place the avocado 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 southwest veg mix and white rice packages against the countertop to break up any large pieces. Open southwest veg and white rice packages and add to a separate Suvie pan. Place southwest veg and white rice 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 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)
5) When the cook is complete, remove pans from Suvie. Divide the crab cakes, southwest veg mix, and rice between plates. Garnish the crab cakes with the avocado, and season to taste with salt and pepper.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 600, Total Fat 25g, Total Carbohydrates 71g, Total Sodium 960mg, Total Protein 25g.
