- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Dice frozen plant-based crab cakes.
- In a skillet over medium heat, add oil and crab cakes. Sauté 2-3 minutes. Add onion and bell peppers and sauté 3-4 minutes, until onions become translucent.
- Add salsa and black beans and stir to combine. Remove from heat.
- Place one layer of chips prepared baking sheet and top with half the crab cake mixture and cheese. Place another layer of chips on top and top with remaining crab cake mixture and cheese.
- Bake 5-7 minutes or until cheese is melted.
- Top with sour cream and green onions.
Crab Cake Nachos
- Preparation10 minutes
- Cook Time 15 minutes
- Serves 4
INgredients
- 1 package Good Catch® Plant-Based New England Style Crab Cakes
- 2 tablespoons olive oil
- ½ medium onion, diced
- ½ red bell pepper, diced
- ½ cup salsa
- ½ cup cooked black beans
- 1 10-ounce bag corn tortilla chips
- 1 ½ cups plant-based jack cheese
- Plant-based cream cheese, for garnish
- Thinly sliced green onion, for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Dice frozen plant-based crab cakes.
- In a skillet over medium heat, add oil and crab cakes. Sauté 2-3 minutes. Add onion and bell peppers and sauté 3-4 minutes, until onions become translucent.
- Add salsa and black beans and stir to combine. Remove from heat.
- Place one layer of chips prepared baking sheet and top with half the crab cake mixture and cheese. Place another layer of chips on top and top with remaining crab cake mixture and cheese.
- Bake 5-7 minutes or until cheese is melted.
- Top with sour cream and green onions.
