Ingredients:
1 Box Mind Blown Crab Cakes, thawed (2 cakes)
1 large carrot, grated
1/4 C onion, chopped
1/4 C fresh mushrooms, chopped
1/4 C teriyaki sauce of choice
2 scallions-chopped, more for optional garnish
Soy sauce, for serving
1/4 C of baking flour
Cooking oil of choice
1 package of plant based wonton wrappers
*Wonton wrappers can be found at your local Asian grocer, often found in the frozen food section.
Vegan egg wash:
2 tablespoons almond milk
1 teaspoon agave nectar or maple syrup
Whisked together in a small bowl
Directions:
1) Let two Mind Blown Crab Cakes thaw in the fridge over night. When you are ready to prepare, mash them in a bowl with a fork; set a side.
2) In a non-stick skillet, heat 1 Tbsp. of cooking oil. Sauté the chopped onions 3-5 minutes. Then add the shredded carrots, chopped mushrooms, mashed Mind Blown Crab Cakes, teriyaki sauce, and green onions. Cook for about 5 minutes or until all the liquid is cooked down. Turn off the heat, reserve in a bowl to cool before you assemble.
3) Prepare your vegan egg wash for the wonton wrappers. In a small bowl, whisk together in a small bowl 2 tablespoons almond milk and 1 teaspoon agave nectar or maple syrup.
4) On a clean workspace, sprinkle a generous amount of baking flour, about 1/4 C. First, start with your wonton wrapper, brush the edges with the vegan egg wash, then place about a tablespoon of prepared Mind Blown Crab filling in the center.
5) Wet your fingers before forming (this will help to seal the potstickers closed), then fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. You can form any shape you want - we folded ours into a little purse shape.
6) Heat the same large skillet over medium high-heat. Add 2 tablespoons of cooking oil and place potstickers in an even layer. Fry for about 30 seconds each side, or until bottoms are golden brown.
7) Remove from the skillet and serve with soy sauce and sliced green onions. Enjoy!
'SEA'our Recipe Video on YouTube.