Place “Crab” Cakes in microwave-safe dish.
Heat on high for 1 min 30 sec.
Allow to rest for 45 secs before serving.
Preheat oven to 400°F.
Place “Crab” Cakes in ovenproof dish or pan.
Bake for 10 min.
Preheat pan on medium heat.
Sear “Crab” Cakes for 2 min on each side.
Allow to rest for 1 min before serving.
Serve Chickpea Salad and Tarragon Remoulade chilled.
A unique combination of white root vegetables, red onion, bell peppers, vegan mayo, fresh dill and lemon make up the crab cakes. Dip them in Chef’s creamy tarragon remoulade for a flavour forward profile that sings. The two cakes are balanced with a refreshing coleslaw salad.
Celery, Grapeseed Oil, Kosher Salt, Lemon Juice, Onions, Parsley.
MODERN “CRAB” CAKES
White Root Vegetable, Red Onion, Bell Pepper, Pea Protein, Fresh Dill, Fresh Lemon, Old Bay, Vegan Mayo, Kosher Salt, Tabasco, Rice Bread Crumb, Potato Starch.
MODERN TARRAGON REMOULADE
Capers, Dill Pickles, Fresh Dill, Fresh Lemon Juice, Fresh Tarragon, Kosher Salt, Tabasco, Vegan Mayo, White Onion.
- Calories 790
- Fat 18g
- Carbohydrates 37g
- Protein 23g