Crispy Plant-Based Crab Cakes

2 Jul 2020

Time: ★★☆☆☆

Cooking Level: ★★☆☆☆

  

 INGREDIENTS

  • 2 tsp Vegan Mayonnaise

  • 1 tsp Dijon Mustard

  • 1 tsp Hot or Pepper Sauce (ready to serve)

  • ¼ tsp Kosher Salt

  • Pinch Black Pepper

  • 2 ½ tsp Fresh Parsley

  • 2 tsp Lemon Juice

  • 1 tbsp Celery (diced small)

  • 2 ½ tsp Scallion Onion

  • 2 ½ tsp Red Peppers (chopped)

  • 2 ½ tsp Panko Bread Crumbs

  • ½ lb Hungry Planet Crab™

  • ⅓ cup Panko Bread Crumbs

 

DIRECTIONS
  1. Combine vegan mayo, dijon, hot sauce, salt, black pepper, parsley, lemon juice, celery, scallion, bell pepper, and the first quantity of panko bread crumbs.

  2. Fold mayo mixture into the Hungry Planet Crab™, being careful not to overmix. Form into 2 oz crabcakes. Refrigerate for 20-30 minutes.

  3. Dredge in remaining panko. Pan-fry in vegetable oil.

 

Recipe and photo provided by Hungry Planet (https://www.hungryplanetfoods.com/)

 

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