Ingredients:
1 Box of Mind Blown Crab Cakes
1/4 C celery, diced
1/4 C diced red onion, diced
1 tsp. Old Bay Seasoning
1/2 tsp vegan Worcestershire Sauce
1/3 C plant based cream cheese
1 puff pastry dough or phyllo puff pastry dough (two sheets total)
1 jalapeño, thinly sliced
1/4 C plant based butter, melted
Directions:
1. Cook Mind Blown Crab Cakes according to package, OR let them thaw in the fridge over night. Mash in a bowl with: diced celery, diced onion, Old Bay Seasoning to taste, splash of vegan Worcestershire sauce, and 1/3 C room temperature plant based cream cheese; mix well to combine.
2. Meanwhile, thinly slice 1 jalapeño and prepare puff pastry or phyllo puff pastry dough. Roll the puff pastry dough or phyllo puff pastry dough out on a flat surface and cut into 6-8 equal sized rectangles.
3. On a parchment lined baking sheet, place 3 slices of jalapeño topped with a dollop of Mind Blown Crab Cake mixture, then top with puff pastry piece slice. Make sure to space it out and leave room for the puff pastry; press down with your hand. Brush with melted plant based butter.
4. Bake the upside down puff pastry on 400 for 8-10 minutes, or until golden brown on top. Once cooked, take the baking sheet out of the oven and let it sit on the counter for 5 minutes.
5. Carefully flip the pastries using a spatula; place on a serving platter.
6. Drizzle with a a plant based aioli or mayo sauce, chopped parsley, more Old Bay seasoning and enjoy!