- Preheat skillet (cast iron preferred) over medium-low heat and add 3 tablespoons of the olive oil.
- Place frozen cakes on skillet and cook for 7–8 minutes.
- In the same pan, add a whole jalapeño, turning every couple minutes to char each side. Remove from pan, dice and set aside.
- In a small bowl, mix together all the cocktail sauce ingredients.
- Flip cakes and cook for an additional 7–8 minutes. Remove from heat.
- In a small bowl, mix together the remaining tablespoon of olive oil, the diced jalapeño, tomato, onion, corn, lime juice and salt.
- To serve, place a few tablespoons of corn salsa on the plate, top with 2 crab cakes and a couple tablespoons of cocktail sauce. Garnish with chives.
Crab Cakes with Creamy Cocktail Sauce And Corn Salsa
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 2
INgredients
- 1 box of Good Catch® Plant-Based Breaded Crab Cakes
- 4 tablespoons olive oil, divided
- 1 fresh jalapeño
- 1 Roma tomato, seeded and diced
- 3 tablespoons minced red onion
- 1 cup sweet corn kernels
- Juice from ½ a lime
- ¼ teaspoon sea salt
Creamy Cocktail Sauce
- ¼ cup plant-based mayonnaise
- 2 tablespoons prepared horseradish
- 2 tablespoons ketchup
- 1 teaspoon sriracha
- 1 tablespoon chives, for garnish (optional)
Instructions
- Preheat skillet (cast iron preferred) over medium-low heat and add 3 tablespoons of the olive oil.
- Place frozen cakes on skillet and cook for 7–8 minutes.
- In the same pan, add a whole jalapeño, turning every couple minutes to char each side. Remove from pan, dice and set aside.
- In a small bowl, mix together all the cocktail sauce ingredients.
- Flip cakes and cook for an additional 7–8 minutes. Remove from heat.
- In a small bowl, mix together the remaining tablespoon of olive oil, the diced jalapeño, tomato, onion, corn, lime juice and salt.
- To serve, place a few tablespoons of corn salsa on the plate, top with 2 crab cakes and a couple tablespoons of cocktail sauce. Garnish with chives.
