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
Prep Time: 20M
Cooking Time: 15M
Serves: 1




  • 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.



  1. 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.
  2. While the Mind Blown™ Crab Cakes are cooking, prepare the Vegan Mayo aioli. Add all ingredients into a bowl and whisk together until smooth.
  3. 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.
  4. Drizzle prepared Vegan Aioli on top before serving. Enjoy!


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