We’re serving up some sweet heat for our fan-favorite crab cakes. Our briny crab cakes are drizzled with sweet and spicy Thai chili sauce and served with tender rice and verdant green peas florets; ideal sides for soaking up all that delicious sauce. Skip the takeout this week and let Suvie handle dinner instead.
Meal Card: Sweet Thai Chili Crab Cake
Ingredients
- 2-4 crab cakes
- 1-2 packets sweet Thai chili sauce
- 1-2 packages white rice
- 1-2 packages green peas
Directions
1) Place packets of sweet Thai chili 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 green peas and white rice 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 green peas and rice together and season with salt and pepper to taste; divide between bowls or plates. Top each serving with a crab cake and drizzle with sweet Thai chili sauce just before serving.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 520, Total Fat 17g, Total Carbohydrates 70g, Total Sodium 980mg, Total Protein 23g.
