Snow Crab Cakes Cake Rice Bowl with Sweet Hickory & Cauliflower Florets

Chef's Pick

Snow Crab Cakes Cake Rice Bowl with Sweet Hickory & Cauliflower Florets

  • 13 min.

  • 660 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

660

Calories

35g

Fat

71g

Carbs

7g

Fiber

29g

Protein

10g

Sugars

Calories per serving

660

Total Fat

35g

45

Saturated Fat

4g

20%

Trans Fat

0g

Cholesterol

35mg

12%

Sodium

870mg

38%

Total Carbohydrates

71g

26%

Dietary Fiber

7g

25%

Total Sugars

10g

Included 2g added sugars

4%

Protein

29g

Vitamin D

0%

Calcium

11%

Iron

13%

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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