Crab Cakes

Pan-seared crab cakes with fingerling potatoes and asparagus

Delicately bound crab cakes, rich with sweet lump crab and fresh herbs, pan-seared to a golden crust. Served alongside roasted fingerling potatoes and tender asparagus, finished with a silky Old Bay aioli for a classic coastal touch.

Gluten free.

H E A T I N G I N S T R U C T I O N S

Preheat oven to 350°F.
Remove the lid and place the container on the middle rack of the oven.
Heat the dish for 15-20 minutes.
Heat the sauce separately on the stove top or in the microwave oven.