Whole30 Crab Cakes served with "Chow Chow"

Whole30 Crab Cakes served with "Chow Chow"

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Living at the beach after college this was one of Chef Stacey's favorite dishes to eat. Seared crab cakes served with a remoulade and southern staple of pickled vegetable slaw, known as "chow chow."

Available sizes:

Regular

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crab, bell pepper, Five Eggs' aioli (garlic, canola oil, kosher salt, water, Lemon Juice (lemon), egg yolk), Cherry Tomatoes, cauliflower, spices, herbs, kosher salt, egg, yellow onions, carrot, celery, green bell pepper, white wine vinegar, lime, canola oil, Five Eggs' house mustard (kosher salt, water, white wine vinegar, mustard seeds), chives, cabbage, potato starch, Frank's Red Hot (kosher salt, water, distilled vinegar, aged cayenne pepper, garlic powder), black pepper, horseradish (water, distilled vinegar, horseradish)

Eggs, Shellfish
Regular portion
  • Calories: 482
  • Protein: 27.37gr
  • Total Carbohydrate: 15.29gr
  • Total Fat: 33.02gr
  • Dietary Fiber: 2.96gr

Heat crab cakes in a skillet over medium heat with a bit of oil, 1-2 minutes per side. Serve with included remoulade and slaw.

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