Mind Blown Buffalo Style Crab Cake


(Makes 4 servings)⁠

- 2 Boxes Mind Blown™ Crab Cakes⁠

- 1/2 purple cabbage, thinly chopped⁠

- 1 cup carrots, sliced into 3 inch sticks⁠

- 5 green onions, sliced into 3 inch pieces⁠

- 1/3 cup, plant based mayonnaise of choice⁠

- 1/2 cup, hot chili sauce/Sriracha of choice ⁠

- 2 Tbsp. rice wine vinegar⁠

- 1 Tbsp. agave⁠

- 2 teaspoons lemon or lime juice⁠

- 2 Tbsp. sesame oil, divided⁠

- 1 Tbsp. Sesame seeds⁠

- 1/4 cup fresh cilantro, plus more for garnish⁠

- 1/3 cup cooking oil of choice⁠



1. Get a skillet nice and hot. Coat the entire skillet with cooking oil (about 1/3 Cup) and place all Mind Blown™ Crab Cakes in the skillet. From frozen or thawed. Cook for about 2-3 minutes each side until cooked through and golden brown. Sprinkle sesame seeds on both sides when cooking.⁠

2. Remove Crab Cakes from the skillet and set aside. To the same skillet, sauté the carrot sticks, green onion sticks for 2-3 minutes. Add in the agave, hot chili sauce, then add the cooked Mind Blown Crab Cakes to the sauce. Continue to cook; flipping cakes frequently to coat in the hot chili sauce (5 minutes).⁠

3. In the meantime, prepare your purple cabbage slaw. In a mixing bowl, toss together chopped purple cabbage, plant based mayo, sesame seed oil, rice wine vinegar and cilantro; fold together until combined evenly.⁠

4. Time to plate! Add a serving of the purple cabbage slaw to a plate, topped with Buffalo Mind Blown Crab Cake, carrot and green onion sticks, and garnish with more cilantro. Enjoy! ⁠

Recipe by: Chef Spike Mendelsohn

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