Upside Down Mind Blown Crab Cake Puff Pastries

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

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!

Older Post
Newer Post
Close (esc)

stay in touch!

Join our newsletter to learn more about new product launches and new retail partners!

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now