1 Box Mind Blown Crab Cakes (2 cakes)
1/2 C Cup prepared quinoa
1 C roasted sweet potato cubes
1 small english cucumber, sliced
1 watermelon radish, sliced
1/2 C purple cabbage, shredded
1/2 avocado, sliced
Fresh cilantro and jalapeño for garnish
Vegan Mayo Aioli
1/4 C vegan mayo
1/2 Tsp. minced garlic
1 Tsp. Sriracha
1 Tsp. lime juice
Splash of water to thin
Prepare the Mind Blown Crab Cakes from frozen:
*Stovetop: In a large skillet, heat high-heat oil. Once heated cook Mind Blown Crab Cakes 2-3 minute each side. Remove from skillet and reserve on a plate.
*Air Fryer: Spray the air fryer basket with high-heat oil. Add Mind Blown Crab Cakes; coat with cooking spray. Turn air fryer on at 370 degrees for 10-12 minutes until golden brown; reserve on a plate.
- While the Mind Blown Crab Cakes are cooking, assemble your Coral Bowl. Use Quinoa as the base, add remaining ingredients, top with Mind Blown Crab Cake and dressing of choice or our vegan aioli. Enjoy!