Aioli-Topped Crab Cakes
and Roasted Sweet Potatoes and a Cranberry Walnut Salad
Aioli-Topped Crab Cakes
Golden crab cakes are finished with creamy aioli and served alongside roasted sweet potatoes and a crisp cranberry walnut salad for a bright, satisfying dinner.
Ingredients
For 2 servings
- 10 ounce Crab Cakes
- 1 ounce Dried Cranberries
- 1 tablespoon Fry Seasoning
- 2 clove Garlic
- 1 teaspoon Hot Smoked Paprika
- 1 unit Lemon
- 4 tablespoon Mayonnaise
- 2 ounce Mixed Greens
- 2 unit Sweet Potatoes
- 1 ounce Walnuts
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 tablespoon Sugar
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time35m
Calories1120
Protein30g
Carbs79g
Fat80g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free or dairy-free needs, use an egg-free mayo style topping or a vegan aioli alternative in place of the creamy topping. For nut-free or lighter salads, swap the walnuts for toasted seeds and the cranberries for chopped dried apricots or skip them entirely.
What to serve with it
Serve with extra lemon wedges and a crisp cucumber salad or steamed green beans to balance the richness. A light lager, sparkling water, or chilled white wine also works well with the sweet-and-savory flavors.
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