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Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

__STOVETOP__ (preferred method): Heat oil in a large nonstick skillet over medium high. Add chicken cutlets or crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 165°F for chicken, 160°F for crab cakes. Transfer cooked cutlets or crab cakes to a paper towel-lined plate.

__AIR FRYER__ (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets (10-12 minutes) or crab cakes (8-10 minutes) until cooked through.

__OVEN__: Preheat oven to 375°F. Place chicken cutlets or crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F); bake crab cakes for 12-14 minutes (or internal temperature reaches 160°F).

While the protein cooks, bring a large pot of water to a boil. Salt* generously and cook pasta according to package directions, reserving ¾ cups of pasta cooking water.

While pasta is cooking, heat olive oil in a large skillet over medium-high. Add veggie kit, season with salt and pepper*  to taste, and sauté 6-8 minutes until just softened, stirring occasionally.

Reduce heat to medium and add reserved pasta water, bringing to a gentle simmer. Add butter and cooked pasta and stir well to incorporate. Simmer, stirring occasionally, until noodles are glossy and sauce is absorbed, 2-3 more minutes. Remove from heat and stir in cheese.

__To Serve__: Divide pasta and chicken cutlets or crab cakes onto  4 plates. Sprinkle with more cheese as desired. 


- 4 Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets
- Kosher salt*
- ½ box (about 8 oz) The Fresh Market Organic Pasta of choice
- 2 tbsp olive oil* (for stovetop method)
- Primavera Veggie Kit Freshly ground pepper*
- 3 tbsp Kerrygold butter
- 2 oz (1/2 cup) shaved parmesan or crumbled feta

Pasta Primavera

Who doesn’t love pasta primavera? Mix our guest favorite chicken breast cutlets or crab cakes with fresh primavera veggies, pasta and butter, then top with shaved parmesan or feta for a delectable meal. See below for our recommended recipe.

CHOOSE ONE: Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct)

CHOOSE ONE: The Fresh Market Organic Pasta (16 oz, choose from all varieties)

GET ONE: Kerrygold Butter (8 oz, choose from select varieties)

CHOOSE ONE: Shaved Parmesan or Crumbled Feta (4 oz)

# Recipe 1: Crab Cake Sandwiches

*OVEN*: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake cakes for 12-14 minutes (or internal temperature reaches 160°F).

*AIR FRYER*: Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.

*STOVETOP*: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.

__For the Corn:__

*STOVETOP*: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.

*MICROWAVE*: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.

__To Assemble:__

Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.

Add crab cake to the bottom buns, followed by onion*, a handful of arugula* and sprouts.* Top with aioli and top bun and serve immediately with corn and potato salad on the side.

# Recipe 2: Crispy Chicken Sandwiches

*STOVETOP* (preferred method): Heat oil in a large nonstick skillet over medium-high. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.

*AIR FRYER* (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.

*OVEN*: Preheat oven to 375°F. Place chicken cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F.

__For the Corn:__

*STOVETOP*: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.

*MICROWAVE*: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.

__To Assemble:__ 

Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.

__To Serve:__ Place chicken on bottom buns followed by tomato slices and lettuce. Top with aioli and top bun and serve immediately with corn and potato salad on the side.


- 1-2 tbsp vegetable oil*
- 4 Maryland Crab Cakes Corn of choice 
- ¼ c salted butter,* softened 
- 4 soft golden hamburger buns
- Red onion,* thinly sliced, optional
- Arugula,* optional 
- Sprouts,* optional
- Terrapin Ridge Aioli of choice Herb Potato Salad
- 1 large tomato,* sliced
- 4 leaves butter lettuce*

Crab Cake or Chicken Sandwiches

Who doesn’t love a good crab cake sandwich? Start with our delicious crab cakes placed on a soft golden hamburger bun, then add a swipe of your favorite Stonewall Kitchen Aioli. These bold flavors and textures accentuate our tender crab cakes, without competing for attention. See below for our recommended recipe directions. 

CHOOSE ONE: Maryland Crab Cakes, Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct) 

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