Crab-less Crab Cakes

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Vegan Crab-less Cakes

Ingredients:

8 ounces tempeh (nori, soy or 3 grain) Trader Joe’s makes a good one as does Twin Oaks if you’re in VA

1 cup water

1 tablespoon braggs amino acid (or gluten free reduced sodium tamari)

1 tablespoon EVOO plus more for frying

1 bay leaf

1 pinch of crushed red pepper flakes

1 inch piece of kombu

1 teaspoon old bay seasoning divided

1/4 cup Vegenaise or Trader Joe’s vegan mayo

1 tablespoon whole-grain mustard

1 tablespoon hot sauce

1 tablespoon red wine vinegar

1/4 cup minced red bell pepper

¼ cup minced celery

3/4 teaspoon ground ginger

1/2 teaspoon dried oregano

1 tablespoon fresh chopped parsley

1 teaspoon dulse  flakes or kelp granules

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon sea salt

Fresh black pepper

1 lemon cut into wedges

1 1/2 cups panko breadcrumbs, plus extra for dredging (sometimes I use quinoa instead to boost the protein and makes the recipe gluten free) If  using quinoa coat with gluten free bread crumbs before pan frying.

1 tablespoon kelp granules (optional, if you like a little fishiness, which I don’t)

Coconut oil for panfrying

*Remoulade recipe below

Directions:

Crumble the tempeh into a small pan into little bits. Add the water, braggs, ½ teaspoon of the old bay seasoning, kombu, red pepper flakes, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.

Transfer contents to a mixing bowl, remove bay leaf and kombu. Mash tempa with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is cool before you proceed, or the cakes may fall apart when you cook them. Add the mayo, mustard, hot sauce, vinegar, chopped bell pepper, celery,spices salt and pepper, and mix well. Add the bread crumbs or quinoa, dulse, oldbay and nori and use your hands to incorporate.

Once you are ready to form the cakes, preheat a thin layer of EVOO or grape-seed oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko or gluten free bread crumbs into a bowl. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. I do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.

Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.

 

Remoulade

2 tablespoons Vegenaise or Trader Joe’s vegan mayo

1 tablespoon whole-grain mustard (stone-ground Dijon works, too)

1 tablespoon hot sauce

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons capers (try not to get too much brine)

Top each crab cake with a spoon full of remoulade and garnish with lemon. Serve over a bed of watercress or arugula. Enjoy!!!

Nancy Bond Certified Holistic Health Coach

Eat Heal Glow!

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