mini crabless cakes with remoulade
- 1 pkggardein crabless cakes
- 1 cupmayonnaise (or vegan option)
- 1 tbspcornichon pickles, minced
- 1 tbspcapers, minced
- 1 tsplemon zest
- 2 tspfresh parsley, chopped
- ¼ tsp sea salt, fine
preparationCook mini crabless cakes according to directions on package.
To make the remoulade, place all other ingredients (except microgreens) into a small bowl. Mix well to combine.
Top each crabless cake with 1 tsp remoulade and garnish with microgreens.