Ingredients:
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
DIRECTIONS:
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!