Meal Kit
Crab Cakes
With Sautéed Baby Spinach and Spicy Remoulade
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Shellfish, Eggs, Wheat
Chef
Justin Paruszkiewicz
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)
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0 Lump Blue Crab
- 0 cup Dijon Mustard
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0 cup Mayonnaise
- 0 Red Bell Pepper
- 0 fl. oz. Hot Sauce
- 0 Flat Leaf Parsley
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0 volume Panko Breadcrumbs
- 0 oz. Baby Spinach
- 0 Garlic Cloves
- 0 Green Onions
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.
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Nutrition (per serving) d3VlZrqD
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Calories0
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Carbohydrates0g
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Net Carbs0g
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Fat0g
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Protein0g
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Sodium0mg
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
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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.
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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.
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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.
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4 Make the Remoulade
Place the mayonnaise and hot sauce mixture in a bowl. Whisk together and add salt and pepper to taste.
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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.
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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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