- 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.