“I’ve tasted a lot of plant-based meats and some are better than others, but this is great. Those crab cakes made a believer out of me.” In other words, mind blown.” - Chef Tom Colicchio
1 Box Mind Blown Crab Cakes
¼ cup olive oil
2 tbs rice wine vinegar
1 tbs honey
1 tbs chili crunch (more or less depending on spice desires)
Salt and pepper
2 fennel bulbs, thinly sliced
3 scallions, thinly sliced green & white parts
1 apple, thinly sliced
1 red pepper thinly sliced
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.
2) Prepare the vinaigrette: whisk all ingredients together. Season with salt & pepper
3) For the fennel slaw: toss all ingredients together.
4) Spoon vinaigrette over the prepared slaw and toss together. Season with salt & pepper to taste. Top salad with cooked Mind Blown Crab Cakes and enjoy!