Sophie's Kitchen Crab Cakes, Vegan
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Cooking instructions
Preparation (Fully cooked-simply reheat). Prep: Thaw in the refrigerator overnight. Cooking Method: Saute in frying pan with oil of choice. We love using coconut oil. (Do not microwave). Additional Direction: Flip frequently for even browning on both sides. Dash of pepper, crushed red chili flakes and hot sauce of choice. Time: 10-15 mins. Temp: Medium heat. Serving Suggestions: Try serving with a squeeze of lemon and a dollop of tarter sauce. Pairing: Great paired with pasta, seasonal garden vegetables or for a twist try as a taco & enjoy with a chilled Pinot Blanc or your favorite beer! Keep frozen under -18 degrees C.
Ingredients
Water, Pea Protein, Potato Starch, Canola Oil, Konjac Powder, Pea Starch, Seaweed Powder, Rice Flakes (from Brown Rice), Sea Salt, Organic Agave Nectar, Organic Apple Cider Vinegar, Celery Powder, Fenugreek, Alginate(from Seaweed), Black Pepper, Dry Mustard, Bay Leaf, Nutmeg, Ginger, Paprika, Cloves, Calcium Hydroxide.
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