PLANT-BASED CRAB CAKES
- Natural ingredients
- Source of fibre & omega-3 fatty acids
- High in protein
- Low in saturated fats
awarded 'top innovation 2023' at the anuga taste innovation show!
INGREDIENTS
34% rehydrated WHEAT protein (water, WHEAT protein, WHEAT flour), vegetables (onion, paprika), water, bread-crumbs (SULPHITE, WHEAT), vegetable oil (sunflower, rapeseed), flavourings, fibres, emulsifier (methylcellulose), WHEAT flour, herbs and spices (MUSTARD), mushroom concentrate, seaweed, starch (WHEAT), smoke flavouring, salt, acidity regulator (lactic acid), iron, vitamin B12, mushroom powder (UV activated, for extra vitamin D).
COOKING INSTRUCTIONS
Heat thoroughly before consumption. When frozen: defrost before cooking.
Skillet
Heat a large amount of (plant-based) oil at high heat and fry for 3 to 4 minutes on each side. Flip regularly.
Deep fryer
Pre-heat at 180°C and fry for 1,5 minutes.
Air fryer
Pre-heat at 180°C and fry for 8 minutes.
Nutritional values per 100G
Energy kJ
Engery kcal
Fat
– of which saturates
Carbohydrate
– of which sugars
Fibre
Protein
Salt
Vitamin B12
Vitamin D
Iron
Omega-3 fatty acids
776
186
9.4 g
1.0 g
16.7 g
2.0 g
5.2 g
8.3 g
1.46 g
0.32 μg
0.45 μg
1.3 mg
0.6 g
TIP!
Our crab cakes don’t need much. Serve with a slice of lemon and a spicy Siracha mayonnaise. Or step it up and serve on a bed of buttery corn and top with some rucola, garden cress and chives.
