“CRAB” CAKES

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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.

INGREDIENTS:
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.

Gluten-Free, Soy-Free

“CRAB” CAKES

  • Calories 790
  • Fat 18g
  • Carbohydrates 37g
  • Protein 23g