Cut the greens into long pieces, then load into the bag. Pour the teriyaki sauce over the greens. Spray the top of each crab cake with EVOO and sprinkle with black pepper. Arrange the cakes on top of the teriyaki greens, then seal the bag. Note: For better browning, cut a slit in the bag over each crab cake.
COOKING INSTRUCTIONS: Grill over indirect heat or roast in the oven at 450 degrees for 15 minutes until the greens are tender and the crab cakes are golden.
Let rest in the bag for 3 minutes before opening. Garnish with lemon wedges and a simple side salad. This recipe used organic Persian cucumbers and cherry tomatoes with red wine vinegar.
NOTE: Ready. Chef. Go! bags allow for excellent texture and fast high heat cooking in the oven or on the BBQ grill. The results are always succulent and tender. Seafood steams to perfection in RCG! boxes and bags in both oven and on the grill. Enjoy sustainable seafood from Santa Monica Seafood.