• To make the diablo sauce, in a skillet over medium heat, add oil, onions and garlic and sauté 3-4 minutes, stirring occasionally. Remove from heat and add to blender with remaining sauce ingredients. Blend on high 10-20 seconds, until smooth.
  • To the same skillet over medium heat, add butter, zucchini, corn, red onion, oregano and garlic salt and sauté about 6 minutes. Transfer to a plate and drizzle lime juice on top.
  • To the same skillet add oil and plant-based crab cakes and cook for about 5 minutes. Flip crab cakes and cook 2 minutes, then pour diablo sauce into skillet and cook 2-3 minutes more.
  • Top zucchini mixture with crab cakes and sauce and garnish with avocado.
Crab Cakes Diablo
  • Preparation10 minutes
  • Cook Time 20 minutes
  • Serves 2-4

INgredients

Diablo Sauce

  • 2 tablespoons avocado oil
  • ½ cup diced white onion
  • 2 cloves garlic, minced
  • ½ cup fire roasted tomatoes
  • ¼ cup chipotle in adobo sauce
  • ¼ cup cilantro
  • 1 teaspoon brown sugar

 

  • 2 tablespoons plant-based butter
  • 1 cup diced zucchini
  • 1 cup corn
  • 1 cup diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • Juice of 1 lime
  • 2 tablespoons avocado oil
  • 1 package Good Catch® New England Style Plant-Based Crab Cakes
  • 1 avocado, sliced, for garnish

Instructions

  • To make the diablo sauce, in a skillet over medium heat, add oil, onions and garlic and sauté 3-4 minutes, stirring occasionally. Remove from heat and add to blender with remaining sauce ingredients. Blend on high 10-20 seconds, until smooth.
  • To the same skillet over medium heat, add butter, zucchini, corn, red onion, oregano and garlic salt and sauté about 6 minutes. Transfer to a plate and drizzle lime juice on top.
  • To the same skillet add oil and plant-based crab cakes and cook for about 5 minutes. Flip crab cakes and cook 2 minutes, then pour diablo sauce into skillet and cook 2-3 minutes more.
  • Top zucchini mixture with crab cakes and sauce and garnish with avocado.

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