ROASTED VEGGIES WEEK #2: PAN ROASTED CRAB CAKES, PURPLE CAULIFLOWER, BROCCOLI AND AVOCADO

I never get tired of good old crab cakes. This is one of the very few things that I don’t make from scratch often. Now don’t get me wrong, I know how to make them, however, when I don’t have much time, I prefer to purchase them from Wegman’s; since I know that their crab cake quality is high, I rarely I find a shell, well perhaps one time and that is a lot to say.
 
This menu consists of amazing healthy veggies and of course avocado. So simple, nice looking and super tasty. What are you waiting for? Run to the store and make it this week.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $23.50 or $11.75 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 large crab cakes ($18.00)
1 ½ cup of broccoli florets ($1.00)
1 ½ cup of purple cauliflower florets ($1.50)
1 small onion, chopped (.35)
2 small sweet peppers (.15)
4 cloves of garlic, chopped (.15)
1 ½ tbsp. Angie’s Basting Oil (.40)
1 tbsp. Angie’s Dried Seasoning (or to taste) (.30)
1 Avocado ($1.30)
Basil and Parsley for garnishing (.35)
 
Directions
In a saucepan with ½ cup of water and salt to taste, briefly shock the broccoli and cauliflower for about 4-5 minutes. (This is my hack to ensure that when sautéed both are tender when serving them)
 
Drain the water, remove from the stove, drizzle 1/2 tbsp. of my basting oil (or the oil of your choice) and set aside.
 
In a skillet, add ½ tbsp. of basting oil to sauté the garlic, onion and red sweet pepper.
When translucent, add the broccoli, cauliflower and 1 tsp. of my seasoning (or the one of your choice) Cook just briefly for about a couple of minutes, to keep the brilliant colors. Remove and set aside shortly.
 
In the same skillet, add ½ tbsp. of basting and sear the crab cakes until golden brown. (These cakes don’t need any seasoning nor salt.)
 
Slice the avocado and get the garnishing herbs together to start plating.
Enjoy!  ​