Saturday, February 11, 2012

Veggie Crab cakes

Crab cake ingredients:
- 2 packs of extra firm tofu
- 3/4 cup shredded carrots (shred at home versus store bought...the ones from the store are sometimes really thick)
- 1/2 cup thinly diced yellow onion
- 4 serrano green chillies finely chopped (i prefer chopped instead of crushed from a blender)
- 2-3 large garlic cloves
- salt and black pepper
- 1/2 cup finely chopped fresh cilantro and dill
- juice of 1 lime
- splash of white wine (optional, not required; anything you like to drink)
- 2 tablespoon cornstarch
- oil (when ready to cook)

Cake coating:
- 1/2 cup milk + 4 egg whites
- 1/2 cup white flour
- 1 cup corn flour
- 3-4 tbs of old bay seasoning

Green sauce: throw all of these in a blender and set it aside in the refrigerator until ready to eat
- 1 cup vegan mayonaise
- 1/2 cup cilantro and dill
- 3 large garlic cloves
- 3-4 Green chillies depending on your taste
- 2 tbs dijon mustord

1) in a skillet, add in oil and once heated add in shredded carrots, onions, and garlic..cook until onions are transparent; take it out of the skillet and let it cool in the refrigerator until almost cool
2) crumble with your hands both packs of tofu in a large mixing bowl
- add cilantro, dill, lime juice, cornstarch, white wine, green chillies, salt and black pepper to taste...mix well the entire mixture with your hands
3) Heat 1 tbs of oil in a sauce pan. Add both mixtures from step 1 & 2. Let this cook over medium heat for 5 minutes; stir occasionally
4) Remove the mixture from heat, and let it cool enough, so you can form small cakes
5) To make them about the same size, i spread the mixture out in a large plate and used a cookie cutter to make even thick rounds.
6) Place the tofu-cakes on plate and set them aside to cool in the refrigerator (cooling makes them easier to cook, better chance they'll stay together)...let them cool as long as you can, even overnight

Ready to cook?
1) have 2 bowls set up in an assembly line:
- 1st bowl with milk+egg whites together
- 2nd bowl with white flour + corn flour + old bay seasoning ( i also added some red chillie powder for extra kick)
2) quickly dip each cake entirely in each bowl and place on a plate...follow for all of the cakes. Make sure each cake is completely coated with the flour mixture
2) heat some oil in a large skillet, enough to cook both sides
3) place 3-4 cakes carefully in the hot oil; a one time flip is enough. Cook each side at a time until golden-brown... cook all of the cakes and place on a serving dish with a paper towel at the bottom to absorb excess oil

Yes, a few steps in between but you'll love the ending. Serve each cake with some green sauce on top :)
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