Crab Cakes over Risotto Fra Diavolo

Crab Cakes over Risotto Fra Diavolo

with Lemon Chili Butter and Spring Mix Salad

Gourmet
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Feeling devilish? Then you’ll love our take on the classic spicy tomato and shellfish dish, fra diavolo. This Italian-American staple got a tasty upgrade with a few twists that make it totally sinful. First, our chefs swapped pasta for a rich and creamy risotto. And while the “brother devil” sauce is usually paired with shrimp or lobster, ours is topped with next-level-luxurious crab cakes. They’re crispy and sweet on their own, but to-die-for once dolloped with a lemon and chili compound butter. On the side, there’s a fresh green salad--we had to be a little virtuous, right?

Allergens:EggsMilkShellfishWheatFishSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Vegetable Stock Concentrate

2 clove

Garlic

1 unit

Shallot

14 ounce

Whole Peeled Tomatoes

1 unit

Lemon

¾ cup

Arborio Rice

1 teaspoon

Dried Oregano

1 teaspoon

Chili Flakes

10 ounce

Crab Cakes

(ContainsEggs, Milk, Shellfish, Wheat, Fish, Soy)

2 ounce

Mixed Greens

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

¾ teaspoon

Sugar

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)4226 kJ
Calories1010 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol195 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Grater
Medium Bowl
Small pot
Zester
Large Pan
Medium Pan
Medium Pot
Small Bowl
InstructionsPDF
Instructions
Prep
Prep
1

Bring 2 cups water and stock concentrate to a gentle simmer in a small pot over low heat. Wash and dry all produce. Mince or grate garlic. Halve, peel, and mince shallot. Pour tomatoes and their juices into a medium bowl; using your hands, crush tomatoes into small pieces. Zest and quarter lemon.

Start Risotto
Start Risotto
2

Heat a large drizzle of olive oil In a large pan over medium heat. Add garlic. Set aside 1 tsp shallot; add the rest to pan. Cook until fragrant, about 2 minutes. Stir in rice, oregano, a pinch of salt, and ¼ tsp chili flakes (add up to ¼ tsp more if you like spicy food). Stir until rice is translucent, about 30 seconds.

Simmer Risotto
Simmer Risotto
3

Add stock, ½ cup at a time, to pan with rice, stirring after each addition. Allow rice to absorb most of stock before adding more. Repeat process until rice is just al dente, 20-25 minutes. Add crushed tomatoes, ½ tsp sugar, and ½ tsp salt. Increase heat to medium high and cook until creamy, 5-7 minutes. Turn off heat.

Cook Crab Cakes
Cook Crab Cakes
4

Once risotto has simmered for 10 minutes, heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add crab cakes and cook until browned and crispy, 4-6 minutes per side. Turn off heat.

Make Salad and Lemon Chili Butter
Make Salad and Lemon Chili Butter
5

In a second medium bowl, whisk together the juice from 2 lemon wedges, a large drizzle of olive oil, reserved shallot, ¼ tsp sugar, and a pinch of salt and pepper. Toss in mixed greens until thoroughly coated. Place 2 TBSP butter in a small microwave-safe bowl. Microwave on high until just softened, about 10 seconds (if melted, start over). Stir in half the lemon zest, a pinch of remaining chili flakes, and salt.

Finish and Serve
Finish and Serve
6

Stir Parmesan and 1 TBSP butter into pan with risotto; season with salt and pepper. Divide between bowls. Top with crab cakes and lemon chili butter. Sprinkle with remaining lemon zest if desired. Serve with salad and remaining lemon wedges on the side.