CRAB CAKES, NEW ENGLAND STYLE
New Take on a Classic
Experience a crabmeat-like texture and real seafood taste seasoned with sweet red and yellow bell peppers, green onions, parsley and a kick of spice. Just pull these plant-based crab cakes from the freezer and pop in a pan to sear. Savor as an appetizer alongside a plant-based spicy mayo (like sriracha remoulade!) and a wedge of lemon. Or for a heartier dish, try them in stuffed mushrooms paired with your favorite red sauce. 20 grams of protein per two cakes.