Meal Kit

Crab Cakes

With Sautéed Baby Spinach and Spicy Remoulade

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish, Eggs, Wheat

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 you!
A note about serious food allergies

Many of today’s crab cakes simply contain breadcrumbs, Old Bay Seasoning, eggs, and hardly any crabmeat. Our crab cakes, on the other hand, contain no filler—just lump blue crabmeat bound with a light aioli, and a light crust of panko bread crumbs for a crispy and golden brown coating. Blue crab has a natural sweet flavor that pairs perfectly with lightly sautéed baby spinach and spicy remoulade. This dish is sure to make you feel like you are dining at a tiny fish house in the Florida Keys!

In Your Box (serves 2)

  • 0 Green Onions
  • 0 Garlic Cloves
  • 0 oz. Baby Spinach
  • Info
    0 volume Panko Breadcrumbs
  • 0 Flat Leaf Parsley
  • 0 fl. oz. Hot Sauce
  • 0 Red Bell Pepper
  • Info
    0 cup Mayonnaise
  • 0 cup Dijon Mustard
  • Info
    0 Lump Blue Crab

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

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
  1. 1

    Prep the Vegetables

    Mince the garlic. Chop the pepper into a very small dice. Slice the green onions into thin pieces. Chop the parsley.

  2. 2

    Plate the Dish

    Place the remoulade into two small circles on the center of the plate. Top the remoulade with the crab cakes. Garnish the crab cakes with the sautéed spinach.

  3. 3

    Make the Crab Cakes

    In a large mixing bowl, place the crab, red pepper, garlic, green onions, mayonnaise, (reserve half the mayonnaise for the remoulade sauce) Dijon mustard, and parsley then mix together. Add a pinch of salt and pepper to taste. Form into even patties and then add the panko breadcrumbs, pressing gently to ensure the panko sticks to the crab mix.

  4. 4

    Make the Remoulade

    Place the mayonnaise and hot sauce mixture in a bowl. Whisk together and add salt and pepper to taste.

  5. 5

    Cook the Crab Cakes

    Heat a sauté pan over medium heat. Add 1 tbsp. of oil to the pan. When the pan and oil is hot, add the crab cakes. Cook on each side for 3-4 minutes or until golden brown and hot throughout. When done, remove from the pan and place on a paper towel lined plate to soak up any excess oil.

  6. 6

    Cook the Baby Spinach

    Heat a large sauté pan over medium to high heat. Add 1 tbsp. of oil and the spinach. Cook for 2-3 minutes or until wilted. Add salt and pepper to taste.

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