Chesapeake Bay Crab Cakes and Lemon Crema with Parmesan pars

• servings: 2 servings

Ingredients

12 oz. Red Potatoes

Info 8 oz. Crabmeat

8 oz. Broccoli Florets

1 Lemon

Info 3 oz. Sour Cream

Info 1 oz. Shredded Parmesan Cheese

Info 4 Saltine Crackers

¼ oz. Parsley

1½ tsp. Garlic Pepper

1 tsp. Chesapeake Seasoning

Directions

Prepare the Ingredients

Cut broccoli into bite-sized pieces.

Slice potatoes into thin rounds.

Stem and mince parsley.

Coarsely crush crackers.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Using lid, press excess liquid out of crab.

Prepare the Cottage Fries

Add potatoes and 2 tsp olive oil and garlic pepper to bowl and gently combine.

Transfer potatoes to one side of prepared baking sheet and top with Parmesan.

bake for 16-18 minutes.

Carefully remove from the oven and top with half of chopped parsley.

Form the Crab Cakes

Place crab in another mixing bowl and shred into small pieces. Add crackers, seasoning blend, half of sour cream, and thoroughly combine. Set aside, 5 minutes.

After 5 minutes, stir crab-cracker mixture until it becomes slightly sticky. Form into four equally-sized fish cakes, about 3" in diameter.

Cook the Broccoli

Place medium non stick pan over medium-high heat and add 1 tsp. olive oil.

Add broccoli, 2 Tbsp water, 1/4 tsp salt, and a pinch of pepper to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes.

If broccoli need more time, add 1 Tbsp. water and stir occasionally, 1-3 minutes.

Remove from burner.

Make Lemon Crema and Finish the Dish

In a small bowl combine remaining sour cream, 2 tsp water, 1 1/2 tsp lemon juice, lemon zest, a pinch of salt and pepper and remaining parsley, mix well.

Plate dish as pictured on front of card, topping fish cakes with lemon crema and serve with a lemon wedge. Bon appétit!

Nutrition

• Calories: 550
• Total Fat: 29g
• Sodium: 1690mg
• Total Carbohydrate: 51g
• Protein: 34g