- 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.
