Tender and flaky crab cakes are roasted until perfectly crisp and then drizzled with sweet and tangy BBQ sauce. Served with white rice and Southwest vegetable blend, packed with yellow corn, black beans, and bell peppers.
Delivery in as fast as one hour.*
Prices vary by store
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Remove BBQ sauce from freezer and set aside to thaw during cook. Cut open crab cakes and place in a Suvie pan.
Open white rice and pour into a Suvie pan. Open southwest vegetable blend and add on top of white rice. Season with 1 tbsp olive oil, ½ tsp salt and freshly ground pepper (For 4-servings, use 2 tbsp olive oil and 1 tsp salt).
Load crab cakes into the top zone of Suvie and rice and southwest vegetables into the bottom zone. Input settings and cook now. Select 'Yes' when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes for 2 servings, 25 minutes for 4 servings. Top Zone: Roast at 375°F for 15 minutes for 2 servings, 25 minutes for 4 servings.
When cook is complete, divide food between plates, season to taste with salt and pepper and serve with BBQ on the side.
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