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Nested Crab Cakes with Couscous
Recipes
Nested Crab Cakes with Couscous
4 servings
20 minutes total

Ingredients

  • 4 (3-oz) frozen lump crab cakes
  • ¼ cup butter, divided
  • 1 ¼ cups water
  • 1 (5.8-oz) package roasted garlic-olive oil couscous
  • 2 cloves fresh garlic
  • 2 cups tightly packed fresh spinach
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper

Steps

    1. Place crab cakes on microwave-safe plate; microwave on DEFROST (30% power) for 2 minutes or until thawed. Preheat large sauté pan on medium 2–3 minutes.
    2. Place 1 tablespoon butter in pan and swirl to coat; gently add crab cakes and cook 5 minutes. Add 1 tablespoon butter and turn crab cakes. Reduce heat to medium-low; cook 6 more minutes and until 165°F.
    3. Meanwhile, combine water and 1 tablespoon butter in microwave-safe bowl; cover and microwave on HIGH for 3 minutes or until boiling. Stir in couscous mix; cover and let stand.
    4. Remove crab cakes from pan and cover to keep warm. Add remaining 1 tablespoon butter to pan. Crush garlic, using garlic press, into pan (use knife to remove garlic from bottom of press); cook 1–2 minutes until browned.
    5. Add remaining ingredients; cover and cook 1–2 minutes, stirring occasionally, until spinach is hot and tender. Form nests of spinach and top with crab cakes. Fluff couscous with fork and serve.

Amount per ¼ recipe serving: Calories 500, Total Fat 26g, Sat Fat 10g, Trans Fat 0g, Chol 145mg, Sodium 1350mg, Total Carb 40g, Fiber 3g, Sugars 1g, Protein 22g, Calc 30%, Vitamin A 40%, Vitamin C 4%, Iron 15%