Crispy Crab Cakes with Roasted Red Peppers

Prep

5 mins

Cook

25 mins

Servings

4 cakes

Ingredients

‚Äč

  • 1 large red pepper

  • 1 box Sophie's Kitchen Plant-Based Crab Cakes

  • Oil of choice (olive oil or coconut oil)

     For the Aioli:

  • 1/2 cup vegan mayonnaise

  • 1 tbsp fresh lemon juice

  • 6 dashes hot sauce (I like Tabasco)

  • 1/2 tsp smoked paprika (make sure to use smoked!)

  • 1/4 tsp each: garlic powder, onion powder, salt, oregano, red pepper flakes

  • pinch cayenne pepper 

Preparation

  • Whisk or stir together the 1/2 cup mayo, 1 tbsp fresh lemon juice and 6 dashes hot sauce until it is incorporated and smooth.

  • Add the 1/2 tsp smoked paprika, 1/4 tsp garlic powder, onion powder, salt, oregano, red pepper flakes, and a pinch of cayenne pepper.

  • Stir until it all comes together.

  • Serve!

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Sophie's Kitchen, Inc.
708 Gravenstein Hwy N, Ste 55
Sebastopol, California