All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Large 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
Roast the Potatoes
Cut potatoes into ½" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven, 15 minutes.
Carefully remove from oven and flip potatoes. Baking sheet will be hot! Use a utensil. Roast again until tender, 7-10 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Using lid, press excess liquid out of crab.
Form the Cakes
In a mixing bowl, combine panko, crab, white portions of green onions, chipotle aioli, and a pinch of salt and pepper. Set aside, 5 minutes.
After 5 minutes, stir crab-panko mixture until it becomes slightly sticky. Form into four equally-sized cakes, about 3" in diameter.
Cook the Cakes
Line a plate with a paper towel.
Place a large non-stick pan over medium-low heat with 1 Tbsp. olive oil.
Add crab cakes to hot pan and press gently into pan. Cook undisturbed until golden brown, 4-5 minutes per side.
If pan is dry, add another 2 tsp. olive oil after flipping.
Transfer cakes to towel-lined plate.
While cakes cook, cook vegetables.
Cook Vegetables and Finish Dish
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn and red bell pepper to hot pan. Stir occasionally until bell pepper begins to soften, 5-7 minutes.
Stir in 1 tsp. lemon juice, seasoning blend, and a pinch of salt until combined. Remove from burner. Stir in roasted potatoes.
Plate dish as pictured on front of card, topping cakes with rémoulade and green portions of green onions. Squeeze lemon wedges over meal to taste. Bon appétit!
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