Mind Blown She-Crab Soup

  • 2 Mind Blown Crab Cakes (1 box)
  • 4 Tbsp plant based butter
  • 1/2 yellow onion diced
  • celery rib diced
  • 1 garlic clove minced
  • 1/3 cups flour
  • 2 teaspoons Old Bay Seasoning
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup dry sherry
  • 3 cups plant based milk
  • 1 1/2 cups coconut cream
  • 3 cup vegetable stock
  • 2 Tbsps lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 Bay leaf
  • Salt and pepper to taste


1. Let the Mind Blown Crab Cakes thaw in the fridge overnight. The next day, mash with a fork to make crab 'meat.'

2. In a bowl, crumble the crab cake with a fork to make crab 'meat'; set aside.

3. Bring a large pot over medium high heat, then add the plant based butter, chopped yellow onion, diced celery, and 1 minced garlic clove. Stir until the onion becomes translucent.

4. Now add flour, Old Bay Seasoning, teaspoon ground nutmeg, and, teaspoon black pepper. Stir for about 1 minute.

5.Then bring the heat to high and pour in dry sherry (optional). Quickly stir and let the wine cook out for about 2 minutes.

6. Now add plant based milk, cups coconut cream,  Veggie broth, lemon juice, Worcestershire sauce, Bay leaf, and salt and pepper to taste. Let the soup come to a simmer and keep the soup simmering for about 15 minutes.

7. Remove the bay leaf and add in crumbles Mind Blown Crab Cake 'meat'. Return the soup to a simmer for an addition 4 minutes and serve! 

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