All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
For crab's debut on our menu, we decided to hue close to tradition. This means we're bringing you crab cakes from the land of crab cakes itself: the Chesapeake Bay area of the Mid-Atlantic, famous for its bounties of seafood. Delicious and delectable crab cakes, soft and delicate, are adorned by a tart lemon crema and served with tender broccoli and cheesy potatoes. Crab is here, and may it bring many delicious crab cakes to come!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Bake the Potatoes
Slice potatoes into thin rounds.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and garlic pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and top with Parmesan. Bake in hot oven until tender, 16-18 minutes.
Top baked potato rounds with half the parsley (prepared in a later step; reserve remaining for crema).
While potatoes bake, prepare ingredients.
Prepare Ingredients and Make Lemon Crema
Cut broccoli into bite-sized pieces.
Stem and mince parsley.
Coarsely crush crackers.
Zest and halve lemon. Cut one half into wedges and juice the other half.
In a mixing bowl, combine half the sour cream (reserve remaining for crab cakes), 2 tsp. water, 1½ tsp. lemon juice, remaining parsley, lemon zest, and a pinch of salt and pepper. Set aside.
Using lid, press excess liquid out of crab.
Cook the Crab Cakes
Place crab in another mixing bowl and shred into small pieces. Add crackers, Chesapeake seasoning, and remaining sour cream and thoroughly combine. Set aside, 5 minutes.
After 5 minutes, stir crab cake mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add crab cakes to hot pan and cook until heated through, 3-4 minutes per side.
Transfer crab cakes to a plate and tent with foil. Wipe pan clean and reserve.
Cook the Broccoli
Return pan used to cook crab cakes to medium-high heat and add 1 tsp. olive oil.
Add broccoli, 2 Tbsp. water, ¼ tsp. salt, and a pinch of pepper to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
If broccoli needs more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping crab cakes with lemon crema. Squeeze lemon wedges over meal to taste. Bon appétit!
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