Tangy Fennel Slaw with Mind Blown Crab Cakes by: Tom Colicchio
“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...
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Cooking tools:
- Air fryer
- Chef's knife
- Cutting board
- Skillet
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
- 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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