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Crab Cakes & Steak Fries

Crab Cakes & Steak Fries

Prep time: 15-18 minutes

These crisp seafood cakes may be extra “crabby,” but trust, they’ll bring nothing but a lotta joy and “MMMMs” to your table. We’re servin’ them up with a crunchy cabbage & corn slaw and thick steak fries, but the real supporting character of this dinner show is the Old Bay aioli. This cult favorite seasoning is the Robin to crab’s Batman. Enthusiasts will say you can put Old Bay on basically anything (seriously- popcorn, chips, ice cream, you name it!) but we love the sweet-savory-peppery notes it adds to this creamy condiment. 

In your bag

  • 2 seared lump crab cakes & lemon wedge
  • Cabbage & corn slaw with fennel and radishes
  • Mustard dressing
  • Steak fries & Old Bay aioli

At home

  • Aluminum foil-lined sheet tray
  • Cooking spray
  • Mixing bowl

The Crab Cakes & Steak Fries

  1. Preheat your oven to 400F. 
  2. Spray your foil-lined sheet with cooking spray.
  3. Arrange the fries in a single layer on one side of your tray and pop it in the oven for 8 minutes. 
  4. Carefully remove the sheet tray from the oven. Place your crabby cakes on the open side, and heat for an additional 7-10 minutes or until warmed to your liking. 

Alternatively, for an even crispier result, you can toss these in the air fryer at 400F for 6-8 minutes. 

The Slaw & Mustard Dressing

  1. Mix the slaw and the mustard dressing in a bowl. No need to overdo the dressing, start light. 
  2. Season with S&P. Mix, mix, mix, and mix some more.

Time to serve! Put the crab cakes on your plate and give the lemon wedge a good squeeze over the top. Place some fries and a scoop of slaw next to ‘em on the side. Dollop that aioli on the cakes and you’re good to go!

That’s it! #Dinnersolved, dinner served.

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