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Food,  Recipes,  Things to Try

Vegan Southwestern Crab Cake Salad

I was playing around with Urban Accents new Global Taco Sauces when I came up with this recipe. I gave myself bonus points for coming up with a way to also use my new airfryer in the process.

Pre-vegan life, I loooooved crab cakes. They were an occasional indulgence because I 1) live in the desert and 2) they’re deeeeep fried, covered in sauce and in no way beneficial for my arteries. Post-vegan transition I figured I’d have to learn to live without seafood but I’m finding that some brands, like the folks over at Gardein, are way ahead of me. I grabbed their Mini Crabless Cakes out of curiosity but I’m definitely going to repurchase to try them in more things.

The salad itself is super simple. I used an airfryer for the cakes but they can also be made in the oven so don’t let that stop you!

Ingredients

  • Gardein Mini Crabless Cakes
  • Broccoli Slaw
  • Urban Accents Tangy Tomatillo Garlic Taco Simmer Sauce
  • Fresh Radish & Cilantro (for garnish)
  • Lawry’s Chile & Garlic Seasoning*
  • 1/2 of a med-lg Avocado

*This is my favorite for southwestern inspired dishes but feel free to sub your go-to chile or cayenne based seasoning.

  1. Prepare the crab cakes per package instructions. My airfryer only goes up to 400, so I put them in for 18 minutes as opposed to 9 minutes at 450.
  2. Time to assemble your salad! First, add a layer of broccoli slaw, followed by your crab cakes.
  3. Drizzle the cakes and slaw with the Urban Accents sauce.
  4. Add your avocado then sprinkle everything with the Chile & Garlic Seasoning.
  5. Top with your fresh garnish – I used radish and cilantro – and enjoy!

This salad is best served while the crab cakes are still warm. The contrast with the cool, crunchy slaw, spicy sauce, and creamy avocado really hits the spot.

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Fitness/ Fros/ Vegan Food. Graphic designer/illustrator, entrepreneur, marketing swiss army knife, amateur coder, & lover of pugs, chocolate, & travel.

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