INGREDIENTS
(2 cakes makes 7-8 mini bite-size cakes)
1 box Mind Blown™ Crab Cakes, thawed (2 cakes)
1 Tbsp. neutral cooking oil of choice
1/4 C red bell pepper, minced
1/8 C onion, minced
2 Tbsp. plant based mayo of choice
3/4 C Fritos original Corn Chips
4 Tbsp. cilantro. Chopped fine, plus more for garnish
Herb Aioli, we used (Haven's Kitchen Herby Yuzu Aioli)
INSTRUCTIONS
1)Let two Mind Blown™ Crab Cakes thaw in the fridge over night. When you're ready to prepare, mash them in a bowl with a fork to create crab ‘meat’; set aside.
2) In a small sauté pan, over medium heat, heat the cooking oil (we used Algae Cooking Club) for 2-3 minutes. Add the onions and red bell peppers. Sauté for 3 to 4 minutes, avoiding color. Reserve the onions and peppers to the side to cool.
3) In a high-speed blender, pulse the FRITOS® until they are breadcrumbs.
4) In a mixing bowl, combined the Mind Blown crab ‘meat,’ cooled onions and pepper mixture, cilantro, the Frito breadcrumbs, and the plant based mayo; Mix thoroughly. Form into bite size crab cakes.
5) Cook the mini crab cakes either on the stovetop or the Air-fryer. *Stovetop, 1-2 minutes per side on hight-heat, or 370 degrees for 10 minutes in the Air-fryer*
6) To Serve: place Mini Mind Blown Crab Cakes onto a plate and dot each crab cake with the Herb Aioli, and garnish with cilantro. Enjoy!