"Crab" Cakes
wild rice, lime butter, red cabbage slaw
These golden, savory "crab" cakes are served over a hearty bed of wild rice and paired with a crisp, colorful red cabbage slaw. Topped with a drizzle of our signature, zesty secret sauce, this meal delivers big coastal flavor and a satisfying crunch.
Nutrition (per serving)
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INGREDIENTS
- 1 scallion, thinly sliced and green and white parts separated (divided)
- 1 lime, zested and juiced (divided)
- 6 oz shredded red cabbage
- 2 crab cakes
- 6 oz wild rice
- 1/4 cup secret sauce
- 2 tbsp + 1 tsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine scallion greens, just half the lime juice, red cabbage, a pinch of salt and pepper in medium bowl and toss until evenly coated.
Heat 1 tsp of olive oil in small skillet over medium-high heat, add "crab" cakes and cook until crispy, golden, and cooked through, 2 to 3 minutes per side. Divide "crab" cakes between plates, and cover to keep warm. Wipe skillet clean and keep for step 4. Step 3: Steam the rice -
Heat 2 tbsp olive oil in same skillet, and cook scallion whites, stirring until fragrant, about 1 minute. Remove from heat, then add remaining lime juice and zest to skillet. Stir, then pour over "crab" cakes and rice. Serve with citrus slaw and dollop of secret sauce. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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