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I've Got Crabs!
Crabs...cakes, that is! I'm not sure if I've ever eaten them but I've been intrigued for some time about whether they could make a good vegan snack. Sure do! I'd like to keep experimenting with egg replacers, but these turned out pretty egg-cellent if I must say so myself!
I made some Asian cole slaw on the side -- inspired by an Asian slaw served alongside real crab cakes in Real Simple magazine. I shredded red cabbage in the ol' food processor and added rice vinegar, sesame oil and salt to taste. A perfect compliment to the fried cakes!
Vegan Crab Cakes
2 cups zucchini, shredded
1/4 cups tofu, crumbled
Egg Replacer for 1 egg (I used ground flax seed mixed with water)
1 tbs. vegan mayo
1 1/2 tbs Old Bay Seasoning (found it at Safeway)
1 1/2 tbs nutritional yeast
1 tsp parsley, chopped fresh or dried
1 cup panko breadcrumbs
1 1/2 tsp mustard
1/4 cup minced white onion or thinly sliced chives
1 1/2 tbs lemon juice
2 sheets Nori, crushed into little pieces (or more to taste "more fishier")
First, place your shredded zucchini in a collander and sprinkle with some salt. Let sit for about 15 minutes and then squeeze out as much water as you can, using paper towels if needed. Mix zucchini, tofu, egg replacer and panko well. Then add the rest of the ingredients, shape into small, flattened ovals. Try coating these patties in a layer of plain panko. (I found it tasty with and without this step)
Fry until well done and crispy. Drain on paper towels. I served with some vegan Russian dressing (vegan mayo mixed with ketchup). This worked excellently, but any creamy, sweet sauce will do!
[Edit] I recently tried vegan tartar sauce with this and it was great! Just mix vegan mayo with some pickle relish, finely chopped onion, lemon juice, salt and pepper to taste.
