Sophie's kitchen vegan crab cakes deliver the delicate, delicious crab flavor you love without meat or seafood, giving you a wholesome and guilt-free meal option. this recipe contains no gluten, soy or added sugar. each 8.8 oz. container yields four servings, making these vegan crab cakes perfect for serving as an appetizer. pair them with a gluten-free bun and garlic aioli for a savory addition to dinner.
Water, konjac powder, pea protein, modified potato starch, organic agave nectar, canola oil, rice vinegar, sea salt, beta glucan, seaweed powder, rice flakes, potato starch, nutmeg, black pepper, ginger, celery salt, bay leaf, dry mustard, paprika, cloves, calcium hydroxide.
Preparation: fully cooked! simply reheat. (thaw in refrigerator. do not microwave.) oven or toaster oven: preheat oven to 375°f (190°c). place product on baking sheet and bake for 10-15 minutes or until browned . serve. pan fry: lightly coat the bottom of a pan with vegetable oil (like olive or coconut). heat until oil bubbles. place in pan. cook each side for 2-4 minutes. serve.
Serving suggestions: versatile and delicious! use as you would any seafood and in your own favorite recipes. fabulous as an appetizer with your favorite dipping sauce, as an entrée, on top of a salad, or in a crusty baguette and more...
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