Ingredients:

• Gardein Crabless Cakes
• 1 package of Pillsbury Crescent Rolls
• Vegan Tarter Sauce or use tarter sauce recipe below Or use vegan mayo and some ketchup mixed together
• Capers

Directions:

Preheat oven to 450

Place crab cakes on greased cookie sheet

Bake in preheated oven for 5-7 minutes

Remove and let cool

Roll out your crescent rolls to create two rectangles

Pinch together cuts to seal

Cut out 2×2 inch square, a little larger

Place your crab cake in the center of square

Fold up edges and pinch to seal

Repeat with remaining crab cakes

Heat roughly ½ inch thick of oil in small frying pan

When oil is hot add in your wrapped crab cakes

Fry on each side for roughly 2 minutes until golden

Place on its side, roll every 30 seconds so the center get fried

Remove from oil when all is golden brown

Place on paper towel to dry

Serve with tarter sauce or red veganaise (ketchup mixed vegenaise) and capers

Tarter Sauce (mix all ingredients)

1/3 cup Vegenaise, Just Mayo, or other vegan mayonnaise
2 tsp. sweet relish
1 tsp. yellow mustard
1/2 tsp. lemon juice
Pinch black pepper