Crab Cakes over Risotto Fra Diavolo
with Lemon Chili Butter and Spring Mix Salad
Crab Cakes over Risotto Fra Diavolo
Crispy crab cakes are served over spicy risotto fra diavolo, finished with lemon chili butter and a fresh spring mix salad for a bright, savory meal.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 teaspoon Chili Flakes
- 10 ounce Crab Cakes
- 1 teaspoon Dried Oregano
- 2 clove Garlic
- 1 unit Lemon
- 2 ounce Mixed Greens
- ¼ cup Parmesan Cheese
- 1 unit Shallot
- 1 unit Veggie Stock Concentrate
- 14 ounce Whole Peeled Tomatoes
Additional Ingredients
- 3 tablespoon Butter
- 2 tablespoon Olive Oil
- Pepper
- Salt
- ¾ teaspoon Sugar
American
PDF
DifficultyEasy
Total Time45m
Calories1010
Protein34g
Carbs93g
Fat58g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For a shellfish-free version, swap the crab cakes for another seafood cake or a plant-based patty that fits the same shape and serving style. If you need to avoid dairy or eggs, choose a dairy-free butter and skip the Parmesan or use a vegan hard cheese instead.
What to serve with it
Serve with extra lemon wedges and a crisp white wine or sparkling water with citrus to brighten the spicy, buttery flavors. A simple crusty bread or garlic toast also helps balance the rich risotto and makes it feel more complete.
