Recipes

This Plant Based Crab Dip is going to be the star of your next gathering! Serve it up with sea salt crackers, baguette slices, salty pretzels, or crispy vegetables for an indulgent, protein-packed crowd-pleaser.

Chef Tom Colicchio creates an elevated plant based Holiday Starter, perfect for all your gatherings this Holiday season with a fennel slaw, tangy vinaigrette that pairs beautifully with our Mind Blown™ Crab Cakes.

Decadent Crab Cakes Benedict made the Mind Blown™ way by our friend, Chef Spike Mendelsohn. Our Crab Cakes cooked to perfection with plant based eggs and velvety Vegan Hollandaise sauce makes for the perfect Holiday brunch!

Mind Blown Crab Cakes are delicious on their own, however, it adds a delicious change to whatever it's stuffed into homemade ravioli! This Plant Based version does not disappoint and the contrast of the dough with the slightly-tangy crab makes for a Mind Blowing meal!