- To make the diablo sauce, in a skillet over medium heat, add oil, onions and garlic and sauté 3-4 minutes, stirring occasionally. Remove from heat and add to blender with remaining sauce ingredients. Blend on high 10-20 seconds, until smooth.
- To the same skillet over medium heat, add butter, zucchini, corn, red onion, oregano and garlic salt and sauté about 6 minutes. Transfer to a plate and drizzle lime juice on top.
- To the same skillet add oil and plant-based crab cakes and cook for about 5 minutes. Flip crab cakes and cook 2 minutes, then pour diablo sauce into skillet and cook 2-3 minutes more.
- Top zucchini mixture with crab cakes and sauce and garnish with avocado.
Crab Cakes Diablo
- Preparation10 minutes
- Cook Time 20 minutes
- Serves 2-4
INgredients
Diablo Sauce
- 2 tablespoons avocado oil
- ½ cup diced white onion
- 2 cloves garlic, minced
- ½ cup fire roasted tomatoes
- ¼ cup chipotle in adobo sauce
- ¼ cup cilantro
- 1 teaspoon brown sugar
- 2 tablespoons plant-based butter
- 1 cup diced zucchini
- 1 cup corn
- 1 cup diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- Juice of 1 lime
- 2 tablespoons avocado oil
- 1 package Good Catch® New England Style Plant-Based Crab Cakes
- 1 avocado, sliced, for garnish
Instructions
- To make the diablo sauce, in a skillet over medium heat, add oil, onions and garlic and sauté 3-4 minutes, stirring occasionally. Remove from heat and add to blender with remaining sauce ingredients. Blend on high 10-20 seconds, until smooth.
- To the same skillet over medium heat, add butter, zucchini, corn, red onion, oregano and garlic salt and sauté about 6 minutes. Transfer to a plate and drizzle lime juice on top.
- To the same skillet add oil and plant-based crab cakes and cook for about 5 minutes. Flip crab cakes and cook 2 minutes, then pour diablo sauce into skillet and cook 2-3 minutes more.
- Top zucchini mixture with crab cakes and sauce and garnish with avocado.