Mind Blown Crab Cakes with Avocado Crèma and Mango Salsa


1 box Mind Blown Crab Cakes (2 cakes)

Cooking spray of choice


For the Salsa:

1 small red bell pepper, chopped, about 1/2 C

1/2 C Mango, cubed

1/4 C fresh cilantro, chopped

1 Tbps. fresh lime, juice

Salt and pepper to taste


For the Avocado Crèma:

1/2 C plant based sour cream

1/2 ripe avocado

1/2 C fresh cilantro

1 Tbps fresh lime juice

Salt and pepper to taste




1) 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.

*Optional step* to quickly press them on the stovetop for a minutes each side. We did this for more surface area for the creams and salsa!


2) In a mixing bowl, toss all of the salsa ingredients together until combined; set aside.

3) Prepare the avocado cream by placing all ingredients into a high-speed blender for 20 seconds or until desired consistency.

4)Time to plate! Place both prepared Mind Blown Crab Cakes on a plate, a dollop of avocado crèma, then top with the chunky mango salsa. ENJOY!

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