Rich, buttery crab cakes are elevated with a zesty chimichurri sauce made from fresh parsley, cilantro, garlic, and jalapeño, served alongside roasted cauliflower, red peppers, and onions for a complete, flavorful meal.
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Run chimichurri sauce under warm water to thaw and then set aside during the cook or refrigerate if scheduling. Cut open crab cakes and place in a Suvie pan. Place crab cakes in the Top Zone of Suvie.
Before opening, gently tap cauliflower, peppers, and onions on the counter to break apart. Open cauliflower, peppers, and onions and add to a second Suvie pan. Season with 1 tbsp olive oil (2 tbsp), 1/4 tsp (1/2 tsp) salt and freshly ground pepper. Place cauliflower, peppers, and onions in the Bottom Zone of Suvie.
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 25 minutes). Top Zone: Roast at 375°F for 15 minutes (for 4 servings, Roast for 25 minutes).
When the cook is complete, remove pans from Suvie. Add ½ of the chimichurri sauce to the cauliflower, peppers, and onions and season to taste with salt and pepper. Divide the crab cakes and cauliflower between plates and garnish with the remaining chimichurri sauce. Season to taste with salt and pepper.
Store leftover crab cakes and roasted vegetables in separate airtight containers for up to 3 days; reheat gently in a 350°F oven. Chimichurri keeps refrigerated for 2-3 days.
Yes, chimichurri sauce can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. The flavors actually deepen over time.
Crab cakes should be golden brown on both sides and heated through, typically 3-4 minutes per side in a pan over medium-high heat.
Replace the jalapeño with a milder option like a pinch of red pepper flakes, or omit it entirely for a mild version while keeping the parsley and cilantro base.
Yes, roast the cauliflower and peppers up to 2 days ahead and store in an airtight container. Reheat gently in a 350°F oven for 10 minutes before serving.
This dish is naturally gluten-free if using store-bought crab cakes without fillers; verify the crab cake and sauce packets are certified gluten-free.
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