Crab Cakes with Tarragon Aioli
over Garlic Herb Risotto with Lemony Zucchini Ribbons
Creamy risotto swirled with garlic and herbs is pretty tough to top. Not according to our chefs, though! They found a way to make it even more delicious by adding a true game changer: panko-crusted crab cakes. These prepared patties add crunch and sumptuous seafood flavor to an already luxurious dish. A tangle of lemon-marinated zucchini ribbons perfectly offsets the dish’s richness, and a drizzle of tarragon aioli ties it all together. This dish is easy enough for a busy weeknight, but decadent enough to wow anyone invited to your dinner table.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Veggie Stock Concentrate
Yellow Onion
Garlic
Lemon
Zucchini
Italian Seasoning
Arborio Rice
Tarragon
Mayonnaise
(Contains: Eggs)
Panko Breadcrumbs
(Contains: Wheat)
Crab Cakes
(Contains: Eggs, Wheat, Milk, Shellfish, Fish, Soy)
