Crab-less Cake Salad

Seafood flavors are in a class all their own. The crazy part is that a lot of the flavors we associate with the sea are actually derived from plant sources such as algae and kelp. This dish combines one of my favorite pre-vegan seafood items, crab cakes, with a healthy, tangy salad!

crab-less cakes salad

What You’ll Need:

  • 1 bag of Gardein crab-less cakes
  • 6-7 full leaves of kale, finely chopped
  • 1 bag quinoa (I use Trader Joe’s organic white quinoa)
  • 1/2 cup coleslaw mix
  • 2 roasted red peppers (jarred), sliced
  • 2 tablespoons white vinegar
  • salt and pepper to taste
  • 4 tablespoons olive oil


What to Do:

  1. Cook quinoa according to directions. You only need about 1 cup cooked quinoa for this recipe. Set aside.
  2. Heat 2 tablespoons olive oil in a skillet on medium heat.
  3. Once hot, add about 4-6 crab-less cakes to oil (careful of oil splatter!) and fry cakes until golden brown on each side.
  4. Place cakes on a dry cloth to absorb excess oil and set aside.
  5. Place chopped kale in a large bowl.
  6. Add cooked quinoa, coleslaw mix, 2 tablespoons olive oil, vinegar and salt and pepper to taste. Mix ingredients together.
  7. Transfer kale salad to a serving bowl.
  8. Top salad with sliced roasted red peppers.
  9. Place crab-less cakes on top of salad. Bon appetit!



Date posted on Instagram: 2/27/18

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