Crabless Cake Bites – gardein



Now this is an easy appetizer when you don’t want to start from scratch. And why not impress your guests and make your appetizer the talk of the meal!

Makes 18 bites 

8.8 oz. Gardein brand Crabless  Cakes, frozen

vegetable oil for frying

Dipping Sauce:

prepared yellow mustard


veg mayo

chopped garlic

chopped fresh cilantro

salt and pepper as desired

additional fresh cilantro for garnish

Make the dipping sauce first. You determine how much of each ingredient you like as you assemble the sauce. I used pretty much the same amounts of mustard, ketchup and veg mayo. You may like more of one or two. Garlic, cilantro, salt and pepper are also to your taste. Make it your own. Set aside.

In large skillet, over medium heat, melt oil.

Add frozen crabless cakes. Cook, turning often, to keep from burning till they are heated through and hot. It will take a few minutes, so be patient. You don’t want cold bites. You won’t need a cover.

When done, transfer to board and cut each cake in half with a sharp knife. Put a toothpick through each and place on serving plate with your dipping sauce in a cup in the center.

Sprinkle with chopped cilantro and serve immediately.

Notes: Gardein crabless cakes really do taste and texture like fish with a little creamy throughout the cake. The breading is crisp when fried and not too thick.

You will be impressed as will your guests. I experimented with one package. For company I’d buy two.

These crabless cakes can also be served whole as a first course at a sit-down dinner. Three per serving is recommended.




Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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