Recipe courtesy of Desirée / @icanyoucanvegan          

  • Preheat the oven to 375°F, or according to the package instructions on the canned crescent rolls. Line a sheet pan with foil. Set aside.
  • Remove the crescent rolls from the packaging and carefully separate each pre-cut crescent roll into individual triangles. Set aside on a cutting board or clean work surface.
  • Season plant-based fish cakes with salt and pepper to taste. Set aside.
  • Take each triangular piece of crescent roll dough and lay it flat on clean work surface with the base of the triangle towards you. Fold in the two bottom corners just slightly so that it’s slightly narrower than the width of one fish cake.
  • Place one fish cake at the base of the dough and roll both the dough and fish cake until fully wrapped.
  • Season the top with a few sprinkles of Old Bay and transfer to sheet pan. Repeat with remaining dough and fish cakes.
  • Bake for 12 minutes, or according to crescent roll package instructions.
  • Meanwhile, combine all of the rémoulade ingredients together in a small bowl and set aside.
  • Once the fish cakes are finished baking, remove from oven and let cool for 2-3 minutes.
  • To serve, drizzle with the remoulade (or use as dipping sauce instead) and garnish with fresh parsley.
Crescent-Wrapped Fish Cakes with Remoulade
  • Preparation15 minutes
  • Cook Time 12 minutes
  • Serves 8

INgredients

  • 1 package Good Catch® Thai Style Plant-Based Fish Cakes
  • 1 (8-ounce) package refrigerated plant-based crescent rolls
  • Salt and pepper, to taste
  • Old Bay Seasoning, to taste
  • Chopped fresh parsley for garnish, optional

For Remoulade:

  • ½ cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons sweet relish
  • 1 ½ teaspoons sweet paprika
  • 1 teaspoon hot sauce
  • ½ teaspoon plant-based Worcestershire sauce
  • ½ teaspoon Cajun seasoning blend
  • ¼ teaspoon garlic powder

Instructions

Recipe courtesy of Desirée / @icanyoucanvegan          

  • Preheat the oven to 375°F, or according to the package instructions on the canned crescent rolls. Line a sheet pan with foil. Set aside.
  • Remove the crescent rolls from the packaging and carefully separate each pre-cut crescent roll into individual triangles. Set aside on a cutting board or clean work surface.
  • Season plant-based fish cakes with salt and pepper to taste. Set aside.
  • Take each triangular piece of crescent roll dough and lay it flat on clean work surface with the base of the triangle towards you. Fold in the two bottom corners just slightly so that it’s slightly narrower than the width of one fish cake.
  • Place one fish cake at the base of the dough and roll both the dough and fish cake until fully wrapped.
  • Season the top with a few sprinkles of Old Bay and transfer to sheet pan. Repeat with remaining dough and fish cakes.
  • Bake for 12 minutes, or according to crescent roll package instructions.
  • Meanwhile, combine all of the rémoulade ingredients together in a small bowl and set aside.
  • Once the fish cakes are finished baking, remove from oven and let cool for 2-3 minutes.
  • To serve, drizzle with the remoulade (or use as dipping sauce instead) and garnish with fresh parsley.