PLANT-BASED CRAB CAKES
awarded 'top innovation 2023' at the anuga taste innovation show!
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).
Heat thoroughly before consumption. When frozen: defrost before cooking.
Heat a large amount of (plant-based) oil at high heat and fry for 3 to 4 minutes on each side. Flip regularly.
Pre-heat at 180°C and fry for 1,5 minutes.
Pre-heat at 180°C and fry for 8 minutes.
Nutritional values per 100G
– of which saturates
– of which sugars
Omega-3 fatty acids
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.