For the cilantro cream, place the first 5 ingredients in a small bowl and mix thoroughly. Fold in cilantro and chill until ready to use.
Preheat oven to 350°F.
Slice each jalapeño in half lengthwise and carefully scoop out and discard seeds.
Brush a small amount of olive oil all over and the inside jalapeños and season the inside with salt and pepper.
Halve each plant-based crab cake and stuff each jalapeño half with 1 piece, re-forming mixture so it is spread uniformly.
Place stuffed jalapeños on a parchment-lined sheet pan and bake for 20 minutes.
Sprinkle about 2 teaspoons cheddar on each jalapeño and bake for another 10 minutes, or until melted.
Serve with chilled cilantro cream.

Recipe from Pete Cervoni, Good Catch Chef

Crab Cake Stuffed

Jalapeño Peppers

For Cilantro Cream

For Stuffed Jalapeño

2 packages Good Catch® New England Style Plant-Based Crab Cakes, thawed in refrigerator
8 jalapeño peppers
2 tablespoons olive oil
1 teaspoon fine sea salt
1 teaspoon ground black pepper
½ cup plant-based cheddar cheese

For the cilantro cream, place the first 5 ingredients in a small bowl and mix thoroughly. Fold in cilantro and chill until ready to use.
Preheat oven to 350°F.
Slice each jalapeño in half lengthwise and carefully scoop out and discard seeds.
Brush a small amount of olive oil all over and the inside jalapeños and season the inside with salt and pepper.
Halve each plant-based crab cake and stuff each jalapeño half with 1 piece, re-forming mixture so it is spread uniformly.
Place stuffed jalapeños on a parchment-lined sheet pan and bake for 20 minutes.
Sprinkle about 2 teaspoons cheddar on each jalapeño and bake for another 10 minutes, or until melted.
Serve with chilled cilantro cream.

Recipe from Pete Cervoni, Good Catch Chef