Recipe courtesy of Helen / @stepfullofyou

  • In a small pan, add the sesame oil and minced garlic and stir over medium-low heat. Once fragrant, add in peanut butter, lime juice, soy sauce, rice vinegar and chili sauce. Stir until smooth and well-combined. Remove from the heat and allow to cool.
  • Bring a large pot of water to a boil. Cook the rice vermicelli noodles according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat. Add olive oil and cook the plant-based crab cakes according to package directions; about 4 minutes per side or until lightly browned and crispy. Once ready, remove from the heat and set on a plate.
  • In a large mixing bowl, toss together the noodles and peanut sauce. Divide the noodles into 2 serving bowls.
  • Top each bowl with sliced cucumbers, carrots, red bell pepper, mango and half of the avocado. Drizzle each bowl with more of the peanut sauce. Top with parsley, mint, peanuts, and sesame seeds.
Spring Rolls Bowl with Crab Cakes
  • Preparation15 minutes
  • Cook Time 20 minutes
  • Serves 2

INgredients

For Peanut Sauce

  • ½ teaspoon sesame oil
  • 3 cloves garlic, minced
  • 2 tablespoons creamy, unsalted peanut butter
  • 1 tablespoon fresh lime juice
  • ½ tablespoon soy sauce
  • ½ teaspoon rice vinegar
  • ½ teaspoon chili sauce, such as sriracha

 

To Build the Bowls

  • 1 8–9 oz package rice vermicelli noodles
  • 1 package Good Catch® Plant-Based New England Style Crab Cakes
  • 2 teaspoons extra-virgin olive oil
  • 1 English cucumber, thinly sliced
  • 1 medium-sized carrot, julienned
  • 1 small purple cabbage, thinly sliced
  • 1 red bell pepper, julienned
  • 1 small mango, pitted, peeled and cubed
  • 1 small avocado, peeled and sliced in half
  • Toppings: parsley, mint, crushed peanuts, toasted sesame seeds

Instructions

Recipe courtesy of Helen / @stepfullofyou

  • In a small pan, add the sesame oil and minced garlic and stir over medium-low heat. Once fragrant, add in peanut butter, lime juice, soy sauce, rice vinegar and chili sauce. Stir until smooth and well-combined. Remove from the heat and allow to cool.
  • Bring a large pot of water to a boil. Cook the rice vermicelli noodles according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat. Add olive oil and cook the plant-based crab cakes according to package directions; about 4 minutes per side or until lightly browned and crispy. Once ready, remove from the heat and set on a plate.
  • In a large mixing bowl, toss together the noodles and peanut sauce. Divide the noodles into 2 serving bowls.
  • Top each bowl with sliced cucumbers, carrots, red bell pepper, mango and half of the avocado. Drizzle each bowl with more of the peanut sauce. Top with parsley, mint, peanuts, and sesame seeds.