Ingredients:
(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
Instructions:
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