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Mediterranean Crab Cakes with Grilled Vegetables and Red Pepper Pesto

Mediterranean Crab Cakes with Grilled Vegetables and Red Pepper Pesto

These deliciously decadent crab cakes are full of tender sweet crab meat and pair perfectly with our smoky red pepper pesto. The crab cakes are served with a side of roasted eggplant, zucchini, and bell peppers for a taste of the Mediterranean from the comfort of your own home. 

Suvie Cook Settings

Bottom Zone: Roast at 350°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

 Select YES from frozen when preparing a Rapid Cook Meal.

Mediterranean Crab Cakes with Grilled Vegetables and Red Pepper Pesto

  • Servings: 2-4
  • Difficulty: 30 mins for 2 servings, 40 mins for 4
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Ingredients

  • 8 oz crab cakes 
  • 10 oz grilled vegetables
  • 4 oz red pepper pesto

Directions

1) Run red pepper pesto under warm water to thaw and set aside during cook. Cut open crab cakes and place in a Suvie pan. 

2) Open grilled vegetables and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1 tsp salt and freshly ground pepper (for 4-servings, use 2 tbsp olive oil, 2 tsp salt).

3) Load crab cakes into the top zone of Suvie and grilled vegetables into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie, but note you will need to select Cook Now to begin cooking your stored or scheduled meal. (please be sure to select “Yes” when asked if cooking from frozen).

Suvie Cook Settings

Bottom Zone: Roast at 350°F for 10 minutes for 2 servings, 20 minutes for 4 servings

Top Zone: Roast at 375°F for 15 minutes for 2 servings, 25 minutes for 4 servings 

4) When cook is complete, divide food between plates, drizzle with red pepper pesto and season to taste with salt and pepper.

Nutrition

Nutritional Information per serving (2-4 servings per recipe): Calories 450, Total Fat 30g, Total Carbohydrates 27g, Total Sodium 1040mg, Total Protein 21g.

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