Crab Cakes with Tarragon Aioli
over Garlic Herb Risotto with Lemony Zucchini Ribbons
Crab Cakes with Tarragon Aioli
Golden crab cakes with fragrant tarragon aioli, served over creamy garlic herb risotto and bright lemony zucchini ribbons for a fresh, elegant seafood dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 10 ounce Crab Cakes
- 4 clove Garlic
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- ¼ ounce Tarragon
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 1 unit Zucchini
Additional Ingredients
- 4 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Total Time55m
Calories1140
Protein33g
Carbs96g
Fat74g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For egg-free or lighter swaps, use an egg-free mayonnaise in the aioli and a dairy-free butter or cheese alternative if you want the risotto richer. For gluten-free needs, replace the breadcrumbs with a gluten-free crumb and choose a wheat-free stock or seasoning blend.
What to serve with it
Serve with a crisp green salad, roasted asparagus, or warm crusty bread to balance the rich crab cakes and creamy risotto. A chilled Sauvignon Blanc or sparkling water with lemon also works well with the bright, herb-forward flavors.
