Vegan Crab Cakes: Part 1
So I grew up in Connecticut, which to a lot of people probably means eating lots of corpses from the sea (no, not those!). I don’t know if it was the prevalence of Italians in my life or the hearty Midwestern upbringing which eschews such things, but I can’t really claim to be a crab cake connoisseur. Then again, I’m not quite like my cousins from South Dakota, who, upon visiting the ocean for the first time (!?!), frantically attempted to take half the beach home with them on the plane.
So now that my credentials are squared away, I’d like to invite you on a two-part foray into vegan crab cake. First up: Okara “Crab” Cakes from the FatFree Vegan.
Allow me to set the scene. Many months ago, a friend entrusted a soy milk maker into my care, but it wasn’t until a couple of weeks ago that I finally got around to whipping up a batch. (Warm homemade soy milk is MINDBLOWINGLY delicious, but I’ll save that for another time.) And then I whipped up another batch. And another. Anyway, all of this soy milk making left me with a lot of the soybean byproduct known as okara.
As with just about all byproducts of food-making, don’t throw this stuff away! Okara can be used as a binder (in the place of eggs) or even fried up and eaten plain, and it really packs a punch — it’s high in protein, has calcium and iron, and has 32 times as much fiber as tofu. So I was really excited to see Susan’s recipe for crab cakes incorporated this ingredient.
Aren’t they nice? Check out the full recipe here.
These are definitely tasty, and pretty easy to whip up if you use a food processor. They make for a nice, light meal and would do just fine cold on a beachside picnic. My only gripe is that the texture definitely isn’t going to fool anyone.
The sauces are really key for me in making these taste authentic. So while I have your attention, here are recipes for easy vegan cocktail sauce and vegan tartar sauce. I recommend having a batch of each on the table. Yum.
Vegan Cocktail Sauce
1/2 c ketchup
2 tbsp horseradish
1 tbsp lemon juice
hot sauce to taste
salt and pepper to taste
Blend together all ingredients with a fork.
Vegan Tartar Sauce
1/2 c vegan mayonnaise
1 tbsp sweet pickle relish (or blend together sweet pickles and onion)
1 tbsp fresh parsley, minced
1 tbsp lemon juice
Stir together all ingredients (or combine in blender if the relish is from scratch).
Stay tuned tomorrow for a totally different rendition!
Tags: veganmofo 2009
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YUMMERS! They look awesome. A soya milk maker is high up on my list of coveted items. Maybe Santa will be kind to me this year (if I’m a good girl)
Happy Mofo’ing.
I’m going to have to start making soy milk from scratch one of these days, but until then, this is definitely my favorite appliance. Thanks
Those look so delicious! Very creative and mouthwatering.
oh those do look good! if you like vegan crab cakes, you should check out the recipe on my blog! they are made with tofu instead of okara, but you could use tempeh or any substitute you like…i think they kick ass if i do say so myself
Awesome! I will. I had no idea this was a “thing.”
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