Description

Details
Gardein Mini Crispy Crabless Cakes are crab free but have the same texture and flavor you love. These vegan bites make for amazing appetizers or a main course and contain 9 grams of plant-based protein per serving. In 12 minutes, this delicious flexitarian option is perfect for any day of the week.

Ingredients
Water, Textured Wheat Protein (wheat Gluten, Wheat Starch), Wheat Flour, Canola Oil, Enriched Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soy Protein Isolate, Vital Wheat Gluten, Bell Peppers, Green Onion, 2% Or Less Of: Potato Starch, Distilled Vinegar, Methylcellulose, Salt, Sugar, Lemon Juice Concentrate, Garlic Powder, Tapioca Starch, Yeast, Natural Flavors, Yeast Extract, Degerminated Yellow Corn Flour, Titanium Dioxide (color), Chickpea Flour, Spices, Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Onion Powder, Dha Algal Oil, Autolyzed Yeast Extract, Gum Arabic, Dextrose, Malic Acid, Soy Flour, Xanthan Gum

Directions
Cook thoroughly. Cooking Instructions: Stovetop: In a nonstick skillet, heat 1 teaspoon vegetable oil and cr’b cakes over medium heat for 16 to 18 minutes, turning frequently. Fryer: Preheat oil to 350 degrees F. Fry frozen cr’b cakes for 7 to 7-1/2 minutes. Conventional Oven: Preheat oven to 450 degrees F. Bake frozen cr’b cakes on a nonstick baking sheet for 14 minutes, turning once halfway through. Countertop Air Fryer: Arrange single layer of cr’b cakes on bottom of fryer basket or rack. Cook at 400 degrees F for 14 to 16 minutes. For Food Safety and Quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly to 165 degrees F.

Be inspired. Eat well. Get your claws on these mini Plant-Based Cr’b Cakes. Serves as an appetizer topped with salsa or crema, or the center of your meal, they’re the best catch ever! Plant-Based Crb Tacos with Cilantro Slaw: On a flour tortilla, add some grated carrot, thinly sliced purple and green cabbage, and the cooked cakes (cut in half). In a small bowl, mix chopped cilantro, fresh lime zest and juice, chopped avocado, sour cream (or vegan option) and salt. Drizzle over cakes.

Keep frozen.

Warnings
Contains: wheat, soy.