Monday, January 13
Don’t Be Crabby Cakes with Remoulade and Cajun Potato Wedges
My playing with my new toy (a Kindle), and The Great Vegan Bean Book, the first e-reader cookbook I bought continues. When we first when vegan, I bought a copy of The Vegan Table (actually, it’s the book that really helped us go vegan, not the other way around) and there is a recipe in it for zucchini cakes, which are essentially a vegan “crab” cake. Now, I never, ever, not once in my life have eaten an actual crab cake, so I have no idea what they taste like, but I love, love, love the zucchini cakes. Anyway, I’ve seen about 50 different vegan crab cake recipes since then, and most contain mushrooms, which Seth hates, so I’ve never tired another one. This one, however, being in a book about beans, uses white beans and brown rice, and it’s baked rather than fried. Score! I made a half batch since the full batch makes 18 cakes, which I thought was a bit too much. It’s a perfectly easy recipe to half, but it takes a little work to prep the cakes for baking. Not a ton of work, mind you, but a little, as the veggies need to be sautéed and the beans pulsed in the food processor before mixing everything together. The mixture is pretty sticky, but once you get them formed and onto the baking sheet, it’s just a matter of letting them cook. I was a little worried mine weren’t going to hold together, but they completely did. I made them a little larger than the recipe says, so we got 8 instead of 9. I also added extra Old Bay seasoning, because I think that’s really what makes “crab” cakes so yummy in the first place. These do take a little while to bake (up to an hour), but they get nice and crispy in the oven, and I prefer that over the all oil most vegan crab cake recipes need for frying. We served them on whole-wheat buns with lettuce, tomato, red onion and Happy Herbivore remoulade. It’s a crazy easy sauce to make and really tasty. The recipe for remoulade in 1000 Vegan Recipes is also quite good, although a little more work (still easy). The potatoes were just the basic wedges we normally make, but I used Cajun seasoning instead of the usual paprika, oregano and salt. I actually made them first, since they needed to bake at a completely different temperature than the cakes, and kept them warm in the toaster oven.