- In medium bowl mix together plant-based crab cakes, onion, tomato, garlic and cumin until well combined, breaking apart crab cakes while mixing.
- In a skillet over medium heat, add 2 tablespoons oil and crab cake mixture and cook 2-3 minutes.
- Warm tortillas for 15-30 seconds or until pliable.
- To a skillet over medium-high heat, add avocado oil and heat to 350°F.
- Add 3-4 tablespoons crab mixture inside each tortilla, roll up and secure with a toothpick.
- Fry flautas, 3 or 4 at a time, for about 3 minutes per side, until golden brown and crispy all around.
- Remove from oil and transfer to a paper towel to drain. Remove toothpicks.
- Place shredded lettuce on a plate and top with flautas. Serve with avocado and sour cream.
Crab Cake Flautas
- Preparation10 minutes
- Cook Time 10 minutes
- Serves 4
INgredients
- 1 package Good Catch® Plant-Based Breaded Crab Cakes, thawed
- ½ cup diced yellow onion
- ½ cup diced tomato
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 cup plus 2 tablespoons avocado oil, divided use
- 8 corn tortillas
- 2 cups shredded lettuce, for serving
- 1 avocado, sliced, for serving
- Plant-based sour cream, for serving
Instructions
- In medium bowl mix together plant-based crab cakes, onion, tomato, garlic and cumin until well combined, breaking apart crab cakes while mixing.
- In a skillet over medium heat, add 2 tablespoons oil and crab cake mixture and cook 2-3 minutes.
- Warm tortillas for 15-30 seconds or until pliable.
- To a skillet over medium-high heat, add avocado oil and heat to 350°F.
- Add 3-4 tablespoons crab mixture inside each tortilla, roll up and secure with a toothpick.
- Fry flautas, 3 or 4 at a time, for about 3 minutes per side, until golden brown and crispy all around.
- Remove from oil and transfer to a paper towel to drain. Remove toothpicks.
- Place shredded lettuce on a plate and top with flautas. Serve with avocado and sour cream.
