Vegan Crab Cakes & Chipotle Tartar Sauce
One of the things I love about finals is procrastination. It normally bites me in the ass, but seriously, it tastes really good. Tonight I should have written a paper on the political animal. Instead I made vegan crab cakes. So worth it.
Jhenn over at Vegan Ronin posted a good looking recipe for crab cakes, and since I had tofu sitting around in my fridge and not much else (I need to go grocery shopping like I need to not bake more stuff), I decided to go for it. But the crab cakes needed something to go with. I picked up my Food & Wine Magazine 2001 Cookbook, flipped through the pages, found a lima bean and mint salad, decided to modify it, and serve both on a toasted baguette slice with tartar sauce (also modified from Food & Wine). Several mods later, I plated a damn tasty meal.
For the Crab Cakes:
2 slices of bread (any type)
2 Tbsp soy milk
1 Tbsp vegan mayo
1 Tbsp soy sauce
1 Tbsp parsley flakes
1 Tbsp baking powder
1 tsp Old Bay Seasoning (copy-cat recipe)
1 lb firm tofu, drained & pressed
salt to taste (no more than 1/4 tsp)
**notes: I did not have any parsley, so I chopped up ~1 tbsp fresh chives. I also didn’t have Old Bay, so I used a pinch of everything noted in the copy-cat recipe that I had (again, I left several spices out). The mix and pinch method worked well for me though.
In a mixing bowl, tear up the bread into small pieces. Add the milk to moisten the bread. It will be a little sticky.
Except for the salt, add & mix the remaining ingredients, crumbling the tofu. Now add the salt to taste.
Mix with your hands to make sure the tofu is really crumbled up and everything is all stuck together.
Heat a frying pan on medium heat, with just a little bit of oil.
Form the mix into (about) 10 patties. Pat them with pressure to make sure the air is out, and that they will stick together.
Fry until golden brown (just a few minutes). Be gentle when flipping the patties.
**Notes: I cooked up one or two cakes at a time and saved the remaining mixture in an airtight container. It kept well for the three or four days I had it sitting in my fridge.
For the Lima Bean Salad:
1 10-oz package frozen lima beans
2 tbsp white wine vinegar
2 tbsp olive oil
salt and pepper to taste
**Notes: I used 2 tbsp apple cider vinegar because I didn’t have white wine vinegar. It tasted fine.
Cook the beans in a medium saucepan of boiling water until tender, about 8 minutes. Drain.
Transfer to a bowl and let cool slightly. Stir in vinegar and oil. Season with salt and pepper.
For the Chipotle Tartar Sauce:
1 cup vegan mayonnaise
1 tbsp fresh chives, chopped
1 tbsp chipotle pepper
1 tbsp lime juice
1 tbsp tarragon, finely chopped
2 tsp Dijon mustard
1 tsp Old Bay seasoning (again, I did the pinch method of the copy-cat recipe)
salt and pepper to taste
Combine all ingredients in a bowl. Keep refrigerated.