Tangy Fennel Slaw with Mind Blown Crab Cakes by: Tom Colicchio

“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

Fennel Slaw

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!

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