Jumbo Lump Crab Cakes Cake Rice Bowl with Sweet Hickory & Cauliflower Florets

Chef's Pick

Jumbo Lump Crab Cakes Cake Rice Bowl with Sweet Hickory & Cauliflower Florets

  • 13 min.

  • 430 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 13 minutes

Heat 1 tbsp oil in a skillet over med; cook crab cakes 3-4 min per side until browned + cooked through

Tear corner of grains to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water

Chop cauliflower into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 2 tbsp water, reduce heat, cover + steam 2-3 min until tender

Divide grains between bowls; top with veg, protein then a drizzle of sauce

Nutrition

Servings: 2

Amount per serving

430

Calories

19g

Fat

57g

Carbs

4g

Fiber

9g

Protein

6g

Sugars

Calories per serving

430

Total Fat

19g

25

Saturated Fat

2g

10%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

520mg

23%

Total Carbohydrates

57g

21%

Dietary Fiber

4g

15%

Total Sugars

6g

Included 2g added sugars

4%

Protein

9g

Vitamin D

0%

Calcium

7%

Iron

7%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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