"CRAB" CAKES
These used to be one of our favorites, so of course, I had to figure out a way to make them vegan, and I didn't sacrifice taste. These are so yummy, you may want to double the recipe. Now, you can chop or shred these ingredients by hand of course, but to speed things up, I would recommend simply putting them in your food processor if you have one and just pulsing a few times. A real time saver!
Ingredients:
1 10 oz can of Young Green Jackfruit packed in water or brine (rinsed well, points removed and any seeds, and shredded by hand)
6 to 8 oz of rinsed & smashed Garbanzo Beans, (reserve a bit of the liquid)
1 small onion, grated.
1/2 Red Pepper, grated
1 stalk of celery grated
1 Sheet of Nori, first crumpled with hands, then chopped up as fine as you can get it. (important ingredient)
2-3 T of Flax seed (soaked in 1/2C warm water for 10 min) use the liquid of all, then add 1 T of the actual soft seeds to the mix.
2 t of Old Bay Seasoning (important ingredient)
1 T mustard
1-2 T Sriracha sauce (depending on how much of a kick you want)
1 cup of Panko bread crumbs or your grain of choice, Corn meal is also good.
2 T Liquid from the garbanzo beans.
S&P to taste
1/2 t of all purpose seasoning like Everglades
1 T Vital Wheat Gluten (Optional, but helps hold it all together)
Combine all ingredients well, mix with your hands for a few minutes so all flavors are well combined. Then make into patties fairly thin so they get good and crisp, and place on parchment paper lined cookie sheet. Sprinkle with more old bay seasoning, salt and pepper to taste. Then bake at 400 degrees for about 20-30 minutes turning once or until golden brown. Serve with your favorite dipping sauce, we enjoyed them with seafood cocktail sauce, and tofu ranch dressing. This recipe makes about 6-8 good sized cakes, or 3 servings of approx 345 calories.. I served them with a tomato salad with the Tofu Ranch dressing, and Scalloped Potatoes... a great combination!
These used to be one of our favorites, so of course, I had to figure out a way to make them vegan, and I didn't sacrifice taste. These are so yummy, you may want to double the recipe. Now, you can chop or shred these ingredients by hand of course, but to speed things up, I would recommend simply putting them in your food processor if you have one and just pulsing a few times. A real time saver!
Ingredients:
1 10 oz can of Young Green Jackfruit packed in water or brine (rinsed well, points removed and any seeds, and shredded by hand)
6 to 8 oz of rinsed & smashed Garbanzo Beans, (reserve a bit of the liquid)
1 small onion, grated.
1/2 Red Pepper, grated
1 stalk of celery grated
1 Sheet of Nori, first crumpled with hands, then chopped up as fine as you can get it. (important ingredient)
2-3 T of Flax seed (soaked in 1/2C warm water for 10 min) use the liquid of all, then add 1 T of the actual soft seeds to the mix.
2 t of Old Bay Seasoning (important ingredient)
1 T mustard
1-2 T Sriracha sauce (depending on how much of a kick you want)
1 cup of Panko bread crumbs or your grain of choice, Corn meal is also good.
2 T Liquid from the garbanzo beans.
S&P to taste
1/2 t of all purpose seasoning like Everglades
1 T Vital Wheat Gluten (Optional, but helps hold it all together)
Combine all ingredients well, mix with your hands for a few minutes so all flavors are well combined. Then make into patties fairly thin so they get good and crisp, and place on parchment paper lined cookie sheet. Sprinkle with more old bay seasoning, salt and pepper to taste. Then bake at 400 degrees for about 20-30 minutes turning once or until golden brown. Serve with your favorite dipping sauce, we enjoyed them with seafood cocktail sauce, and tofu ranch dressing. This recipe makes about 6-8 good sized cakes, or 3 servings of approx 345 calories.. I served them with a tomato salad with the Tofu Ranch dressing, and Scalloped Potatoes... a great combination!
