Crab Cake Stack with Chimichurri and Cauliflower
"Crab Cakes And Chimichurri Sauce with Roasted Cauliflower"
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Tender crab cakes topped with zesty chimichurri sauce served with roasted cauliflower for a flavorful seafood dish.
ingredients
- 1 lb lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsp Dijon mustard
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
steps
- 1.
In a bowl, mix crab meat, breadcrumbs, mayonnaise, egg, mustard, parsley, salt, and pepper. Form into patties.
- 2.
Place crab cakes and cauliflower on separate Suvie pans. Drizzle cauliflower with olive oil and season with salt and pepper.
- 3.
Input cooking settings: crab cakes - Protein, 160°F, 30 minutes; cauliflower - Vegetable, 185°F, 25 minutes.
- 4.
While cooking, prepare chimichurri sauce by blending cilantro, garlic, vinegar, red pepper flakes, salt, and olive oil.
- 5.
After Suvie finishes, sear crab cakes in a pan for 2 minutes per side.
- 6.
Serve crab cakes on top of cauliflower, drizzle with chimichurri sauce. Enjoy!
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