- Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
- Place frozen cakes on skillet and pan sear for 4 minutes.
- In a small bowl, combine all basic vinaigrette ingredients and mix well. Set aside.
- Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
- Slice, butter and lightly toast the rolls on a separate pan.
- In a mixing bowl combine the shaved cabbage, onion, jalapeño and parsley. Drizzle vinaigrette over mixture and mix.
- To assemble, spread mayonnaise onto each side of the toasted roll. Add four cooked crab cakes on each roll and top with slaw.
Crab Cake Rolls with Slaw and Jalapeño
- Preparation5 minutes
- Cook Time 15 minutes
- Serves 2
INgredients
For Crab Cake Rolls
- 1 box of Good Catch® New England Style Plant-Based Crab Cakes
- 1-2 tablespoons olive oil
- 3 tablespoon plant-based butter
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- ¼ cup thinly sliced red onion
- 1 small jalapeño, thinly sliced
- 3 tablespoons chopped fresh parsley
- 2 hoagie rolls
- ¼ cup plant-based mayonnaise
For Basic Vinaigrette (yields 1/3 cup)
- ¼ cup champagne vinegar or white wine vinegar
- 3 tablespoons agave nectar
- 1 tablespoon Dijon
- 2 tablespoons olive oil
- 1 clove of garlic, crushed or minced
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat skillet (cast iron preferred) over medium heat and add 2 tablespoons of olive oil.
- Place frozen cakes on skillet and pan sear for 4 minutes.
- In a small bowl, combine all basic vinaigrette ingredients and mix well. Set aside.
- Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
- Slice, butter and lightly toast the rolls on a separate pan.
- In a mixing bowl combine the shaved cabbage, onion, jalapeño and parsley. Drizzle vinaigrette over mixture and mix.
- To assemble, spread mayonnaise onto each side of the toasted roll. Add four cooked crab cakes on each roll and top with slaw.
