Ingredients
1 box Mind Blown™ Crab Cakes (2 cakes)
12 wonton wrappers
1/4 C plant based cream cheese, softened
1/4 cup plant based sour cream
1 Tbsp. Haven’s Kitchen Sunshine Chili Aioli Sauce, plus more for topping
1/4 tsp. Worcestershire sauce
1/4 tsp. coconut aminos, or soy sauce
2 Tbsp. green onions, thinly sliced (2 spears)
2 Tbsp. parsley, chopped
Instructions
1) Prepare Mind Blown™ Crab Cakes according to package, or thaw overnight in the fridge.
2) Preheat oven to 350°.
3) Spray muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Bake 2-3 minutes or until edges begin to brown; Remove from oven and cool slightly.
4) Meanwhile place prepared or thawed Mind Blown™ Crab Cakes in a medium mixing bowl, with the plant based cream cheese, plant based sour cream, Worcestershire sauce, and coconut aminos, green onion & parsley. Mix well.
5) Spoon filling into baked wonton shells; *bake for an additional 8-10 minutes or until cooked through.
6) Top with dollop of Haven’s Kitchen Sunshine Chili Aioli Sauce to finish on each cup, sprinkle sliced green onions & parsley. Serve as is or additional Haven’s Kitchen Sunshine Chili Aioli for dipping sauce. Enjoy!
*Tip: you can cover the top with foil to ensure you doing burn the edges depending on your oven.