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.

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.
Time to assemble your salad! First, add a layer of broccoli slaw, followed by your crab cakes.
Drizzle the cakes and slaw with the Urban Accents sauce.
Add your avocado then sprinkle everything with the Chile & Garlic Seasoning.
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.