Crab Cakes & Dilly Tartar Sauce with Caesar corn Slaw and Mashed Sweet Potatoes
- Eggs
- Milk
- Wheat
- Shellfish
Ingredients
1 unit
Corn
1 unit
Sliced Dill Pickle
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
10 piece
Caramelized Onion and Feta Pastry Bites
(Contains: Eggs, Milk, Wheat)
1 unit
Lemon
2 unit
Sweet Potato
1 clove
Garlic
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
8 ounce
Crab Cakes
(Contains: Eggs, Wheat, Shellfish)
¼ ounce
Dill
2 unit
Pineapple Upside Down Bundt Cakes
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Adjust oven rack to middle position and preheat oven to 400 degrees. Remove feta bites from packaging, and place on a parchment-lined baking sheet spaced 1” apart. Bake for 12-15 minutes or until heated through. Let stand a few minutes before serving.
Wash and dry produce.
Dice sweet potatoes into 1⁄2-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot. Add 2 TBSP butter (4 TBSP for 4 servings) and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper.
Meanwhile, quarter lemon.
Peel and finely chop garlic.
Pick and roughly chop fronds from dill.
Finely chop pickles until you have 2 TBSP (4 TBSP for 4 servings).
Drain corn and pat dry with paper towels.
Melt 1 TBSP butter in a medium pan over medium-high heat (2 TBSP butter for 4 servings).
Add corn and panko and cook, stirring occasionally, until panko is golden brown and corn is lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.)
Add garlic. Cook, stirring, until garlic is fragrant, 30-60 seconds. Remove pan from heat. Season with salt and pepper.
In a medium bowl, add mayo, chopped pickles, Dijon, half the dill, juice from 1 lemon wedge, and 1/4 tsp sugar (juice from 2 lemon wedges and 1/2 tsp sugar for 4 servings). Season with pepper. Stir to combine.
In a large bowl, add slaw mix and garlicky corn and panko. Add Caesar dressing and juice from 1 lemon wedge (2 wedges for 4 servings). Season with salt and pepper. Toss to combine.
Wipe out pan used for panko and corn.
In pan used for panko and corn, heat a large drizzle of oil over medium-high heat.
Carefully add crab cakes to hot pan. Cook until both sides are lightly toasted and crispy and cakes are fully cooked, 4-5 minutes per side. Transfer to cutting board or plate.
Divide mashed sweet potatoes and Caesar corn slaw between plates. Prop crab cakes next to sweet potatoes and drizzle cakes with as much dilly tartar sauce as you like. Serve with remaining lemon wedges on the side.
Remove and discard plastic wrapping from pineapple bundt cakes. Microwave cake, right side up, in cup until warmed through, 50-60 seconds. Let cool for 2 minutes, then turn out onto plates and serve. (TIP: ALTERNATIVELY: Preheat oven to 350 degrees. Bake cake in cup until warmed through, 14-16 minutes. (Note: Oven times may vary.) Let cool for 2 minutes, then turn out onto plates and serve.)
