In order to bring you the best organic produce, some ingredients may differ from those depicted.
Crab cakes with herbed lemon yogurt and warm beet–plum salad
2 Servings, 670 Calories/Serving
Our classic jumbo lump crab cakes rival any you’ll find along the mid-Atlantic seaboard. We pan-fry them for the perfect golden-brown crust, then serve with an herb-packed lemon yogurt smear.
In your bag
- 2 or 3 sprigs organic fresh tarragon
- 4 or 5 sprigs organic fresh mint
- 1 organic lemon
- ½ cup organic Greek yogurt
- ½ pound peeled roasted beets
- 2 jumbo lump crab cakes (about ¼ pound each)
- 1 head organic curly endive
- 2 organic plums or other stone fruit
- ¼ cup Marcona almonds
- Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
Calories 670, Total Fat 46g (59% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 800mg (35% DV), Total Carb. 41g (15% DV), Fiber 10g (36% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Milk, Eggs, Fish (anchovy), Crustacean Shellfish (crab), Tree Nuts (almond), Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the herbed lemon yogurt
- Strip the tarragon leaves from the stems; coarsely chop the leaves.
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Zest and juice the lemon, keeping the zest and juice separate. [Zest both lemons and juice 1 lemon; save the remaining zested lemon for another use.]
In a small bowl, stir together the Greek yogurt, tarragon, half the mint, lemon zest, and 1 teaspoon [2 tsp] lemon juice. Season to taste with salt and pepper.
Prep and cook the beets
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into ½-inch-thick wedges, pat dry with a paper towel, and season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the beets in a single layer and cook, turning once, until lightly crisp, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
Prep and cook the crab cakes
- Pat the crab cakes dry with a paper towel.
In the same pan used for the beets, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a plate. Meanwhile, prepare the salad.
Assemble the warm beet–plum salad
- Trim the root end from the endive; coarsely chop the leaves.
- Cut the plums in half and remove the pits; cut the fruit into ½-inch pieces.
- Coarsely chop the almonds; set aside for garnish.
In a large bowl, stir together the lemon vinaigrette base and 2 tablespoons [¼ cup] oil. Add the endive, plums, and beets and toss to coat. Season to taste with salt and pepper.
Spread the herbed lemon yogurt on individual plates and top with the crab cakes. Arrange the warm beet–plum salad alongside. Garnish the salad with the almonds and remaining mint and serve.
- Strip the tarragon and mint leaves.
- Juice the lemon.
- Stir the herbed lemon yogurt.
- Assemble the salad.
- Spread the yogurt on plates.