Mind Blown™ Crab Cake Rice Bowl

The Plant Based Seafood Co.

A rice bowl featuring Mind Blown Crab Cakes garnished with fresh cucumber and carrot

Building your own healthy bowls just got Mind Blowingly delicious! The plant-based crab cakes in this Mind Blown™ Crab Cake Rice Bowl taste so much like the real thing, it will Blow your Mind.

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

Ingredients:

1 Box Mind Blown™ Crab Cakes (2 cakes)
227g (1/2 cup) prepared white or brown rice
2 large carrots, shredded
1 English cucumber, sliced
28g (2 tbsp) green onion and jalapeño for garnish

Vegan Mayo Aioli

57g (1/4 cup) vegan mayo
1 garlic clove, minced
5 ml (1 tsp) Sriracha or hot sauce of choice
5 ml (1 tsp) lime juice
Splash of water to thin as needed

Building your own healthy bowls just got Mind Blowingly delicious! The plant-based crab cakes in this Mind Blown™ Crab Cake Rice Bowl taste so much like the real thing, it will Blow your Mind.

Method

Method:

Prepare the Mind Blown™ Crab Cakes from frozen: *Stovetop: In a large skillet, heat high-heat oil. Once heated cook Mind Blown Crab Cakes 2-3 minute each side. Remove from skillet and reserve on a plate. *Air Fryer: Spray the air fryer basket with high-heat oil. Add Mind Blown Crab Cakes, coat with cooking spray. Turn the air fryer on at 375F degrees for 10-12 minutes until golden brown; reserve on a plate.
While the Mind Blown™ Crab Cakes are cooking, prepare the Vegan Mayo aioli. Add all ingredients into a bowl and whisk together until smooth.
Build your bowls! Start with the prepared white or brown rice for the base, then add your sliced cucumbers, shredded carrots, prepared Mind Blown™ Crab Cakes, and garnish with chopped fresh green onions and jalapeños.
Drizzle prepared Vegan Aioli on top before serving. Enjoy!