Crab Cakes over Risotto Fra Diavolo
with Lemon Chili Butter and Spring Mix Salad
Feeling devilish? Then you’ll love our take on the classic spicy tomato and shellfish dish, fra diavolo. This Italian-American staple got a tasty upgrade with a few twists that make it totally sinful. First, our chefs swapped pasta for a rich and creamy risotto. And while the “brother devil” sauce is usually paired with shrimp or lobster, ours is topped with next-level-luxurious crab cakes. They’re crispy and sweet on their own, but to-die-for once dolloped with a lemon and chili compound butter. On the side, there’s a fresh green salad–we had to be a little virtuous, right?