Savor-made crab-less Crab Cake Medallions with hearts of palm, lions main mushrooms from Fresh Heads organic farm, artichoke hearts, bell pepper, chickpea, gluten-free bread crumbs, fresh lemon, dill and onions with side spicy potato wedges, cashew tartar sauce on the side and coleslaw.

Preparation(s): Reheat crab cakes and potatoes in hot oven at 350 covered with foil for 15 minutes or until toasty throughout.

Storage: Keep refrigerated. Best enjoyed within 5 to 7 days. Crab cakes only can be frozen for up 6 months.