• 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, mix together all remoulade ingredients.
  • Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
  • In a mixing bowl, combine the fennel, baby arugula, remaining drizzle of olive oil, sea salt and pepper. Toss gently.
  • To serve, plate crab cakes and top each with a dollop of sriracha remoulade. Serve salad alongside.
Crab Cakes with Sriracha Remoulade
  • Preparation5 minutes
  • Cook Time 10 minutes
  • Serves 2

INgredients

For Crab Cakes

  • 1 box of Good Catch® New England Style Plant-Based Crab Cakes
  • 3 tablespoons olive oil
  • 1 tablespoon plant-based butter
  • 1 small fennel bulb, thinly sliced
  • 1 cup baby arugula
  • Fine sea salt and ground pepper, to taste

For Sriracha Remoulade (yields 1/2 cup)

  • 1/4 cup plant-based mayonnaise
  • 1 tablespoon Sriracha
  • 2 tablespoons capers, minced
  • 1 tablespoon green onion or chives, minced
  • 1 teaspoon lemon zest

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, mix together all remoulade ingredients.
  • Flip cakes, add butter to pan and top with lid for an additional 4 minutes. Remove from heat.
  • In a mixing bowl, combine the fennel, baby arugula, remaining drizzle of olive oil, sea salt and pepper. Toss gently.
  • To serve, plate crab cakes and top each with a dollop of sriracha remoulade. Serve salad alongside.