Vegan Crab Cakes: Part 2
Zucchini season is finally coming to a close, but for those of you who’ve ever been overwhelmed with a massive zucchini crop in your garden, you’ll appreciate that one can never have too many zucchini recipes. (To that end I must also direct you to my favorite zucchini bread!) My friend Liz sent me a recipe for vegan crab cakes she made last year and loved. I’d been meaning to make them for a while, but experienced a suspicious lack of zucchini this summer… until now.
The results? Delicious. Definitely “eggier” than yesterday’s version, but also completely… different. Yesterday’s were crumblier and more fragile, and these were more fritter-like. Take your pick; I really liked them both! I think yesterday’s version would be best on a sandwich, if you do that sort of thing, due to its outer crispiness. This one probably tastes a bit more traditional. Here’s the recipe, modified slightly from this one:
Vegan Crab Cakes
2 c zucchini, grated
salt
¼ c silken tofu
1 tsp ground bay leaves
½ tsp celery salt
¼ tsp freshly ground pepper
1/8 tsp ground white pepper
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1/8 tsp ginger
¼ tsp paprika
dash red pepper flakes
1½ tsp Dijon mustard
1½ tbsp vegan mayonnaise
1½ tbsp lemon
¼ c fresh parsley, chopped
1 c bread crumbs
vegetable oil
Place grated zucchini in a colander and sprinkle with salt. Set aside for 30 minutes while the salt draws out the moisture. (Use this time to prep your bread crumbs if you’re making them from scratch.)
In a large bowl, combine spices, tofu, mustard, mayo, lemon juice, and parsley.
When the zucchini’s ready, scoop it out of the colander and, with your hands, squeeze out as much excess liquid as you can. Repeat as necessary.
Add zucchini and bread crumbs to wet mixture and mix well. The batter will be fairly dry, but you should be able to gather a ball of it in your hand, shape it into a ball, and flatten it (without it falling apart too much). If not, add a little water and then proceed to shape your batter into 8 flattened balls. Fry a few minutes on each side, or ’til evenly browned.
And don’t forget the sauces! Cocktail sauce and tartar sauce recipes are in yesterday’s post.
Tags: veganmofo 2009
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Oooh, this looks perfect for the zucchini I have sitting in my fridge without a purpose. I am tempted to try adding a bit of seaweed for a bit of a ‘fishy’ flavour. Not that I would know if they were authentic, I have never had a crab cake in my life!
-K
Mmm, sounds good to me, K! I love seaweed.
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You know that noise that Homer makes when he sees a Donut? I just did that. Those look freaking awesome!
Oh, wow! I am making these today, with okara. And I am seriously traveling through your archives from this day forward. You had 50 pounds of gluten flour? I didn’t realize until just now that you had done a gluten series. Ooh, what a treat for me!
Awesome, let me know how you like them! And haha, one of these days I will get around to organizing the recipes on here. More seitan recipes are forthcoming
hi im wondering what kind of tofu you used. was it soft silken?
Nope, just regular, firm tofu. I’m sure silken would be fine, too, though.