• In a bowl, break up plant-based crab cakes into small pieces.
  • To a skillet over medium heat, add oil and crab cake pieces and sauté 2-3 minutes. Add onion and bell pepper and sauté 3-4 minutes, until vegetables are softened and crab cake is cooked through.
  • Add salt and liquid egg and sauté until egg is fully cooked. Remove from heat.
  • Warm wheat wrap and layer with rice, beans, salsa, cheese, crab cake and egg mixture and roll up.
  • Cut in half and serve with sour cream and jalapeños.
Breakfast Crab Burrito
  • Preparation5 minutes
  • Cook Time 10 minutes
  • Serves 1

INgredients

  • ½ package Good Catch® Plant-Based New England Style Crab Cakes, thawed
  • 2 tablespoons olive oil
  • ¼ cup diced white onion
  • ¼ cup diced red bell pepper
  • Salt, to taste
  • ½ cup liquid plant-based egg
  • 1 wheat wrap
  • ¼ cup cooked rice
  • ¼ cup cooked black beans
  • 1-2 tablespoons salsa
  • 2 tablespoons plant-based jack cheese
  • Plant-based sour cream, for garnish
  • Sliced jalapeños, optional

Instructions

  • In a bowl, break up plant-based crab cakes into small pieces.
  • To a skillet over medium heat, add oil and crab cake pieces and sauté 2-3 minutes. Add onion and bell pepper and sauté 3-4 minutes, until vegetables are softened and crab cake is cooked through.
  • Add salt and liquid egg and sauté until egg is fully cooked. Remove from heat.
  • Warm wheat wrap and layer with rice, beans, salsa, cheese, crab cake and egg mixture and roll up.
  • Cut in half and serve with sour cream and jalapeños.

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