Place “Crab” Cakes in microwave-safe dish. Heat on high for 1 min 30 sec. Allow to rest for 45 secs before serving.
OVEN: Preheat oven to 400°F. Place “Crab” Cakes in ovenproof dish or pan. Bake for 10 min.
STOVE (Recommended): Preheat pan on medium heat. Sear “Crab” Cakes for 2 min on each side. Allow to rest for 1 min before serving. Serve Salad and Tarragon Remoulade chilled.
Crab Cakes Entrée
These vegan “Crab” Cakes are made with a delicious combination of white root veggies, bell peppers, red onion, vegan mayo, and a blend of unique spices to create a fantastic meal that pairs perfectly with a refreshing coleslaw salad. This meal includes a tarragon remoulade sauce to tie it all together.
- Servings Per Container 1
- Calories 597
- Serving Size 250 g
- Fat 52 g
- Carbohydrates 22 g
- Protein 12 g