Gluten-Free Crispy Soft-Shell Crab Salad with Cashew Cream & Vegan Caviar

For the Crab

• 2 soft-shell crabs, cleaned
• ½ cup almond flour
• ¼ cup crushed gluten-free crackers or puffed quinoa
• 2 tbsp ground flaxseed
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup unsweetened plant milk (e.g. almond, oat, or rice)

For the Cashew Cream

• ½ cup raw cashews (soaked 2 hours or boiled 10 mins)
• 2 tbsp lemon juice
• 1 tsp apple cider vinegar
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ cup water (adjust for desired consistency)

For the Salad

• 2 cups baby spinach or romaine
• 1 small cucumber, thinly sliced
• 3–4 radishes, sliced
• ½ avocado, sliced
• ½ carrot, julienned
• 2 tbsp hemp seeds or sesame seeds (optional)

Toppings

• 1–2 tbsp vegan caviar (e.g. kelp-based or black lentil caviar)