Tangy Fennel Slaw with Mind Blown Crab Cakes by: Tom Colicchio – The Plant Based Seafood Co.
“I’ve tasted a lot of plant-based meats and some are better than others, but this is great. Those crab cakes made a believer out of me.” In other words, mind blown.” - Chef Tom Colicchio ...
Ingredients
- 1 Box Mind Blown Crab Cakes
- ¼ cup olive oil
- 2 tbs rice wine vinegar
- 1 tbs honey
- 1 tbs chili crunch (more or less depending on spice desires)
- Salt and pepper
- 2 fennel bulbs, thinly sliced
- 3 scallions, thinly sliced green & white parts
- 1 apple, thinly sliced
- 1 red pepper thinly sliced
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