New England Crabless Cakes
These beautiful little cakes replicate the flavors and textures of traditional seafood-based croquettes quite well. Serve with spicy wasabi mayo in a sandwich or on a bed of greens alongside fries or a baked potato.
Yield: 10-12 cakes / Active time: 50 minutes / Total time: 1 hour
Ingredients:
For the cakes:
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Directions:
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*This will only use a small part of a typical bunch of parsley sold at the grocery, so if you have leftover parsley, don't let it go to waste. Parsley is much more than a garnish! Chop some up to serve with the finished crabless cakes. The wasabi mayo and lemon juice make an excellent dressing for this "salad" too. **Aquafaba or ground flaxseeds act as a binder here. Aquafaba, literally "bean water" (doesn't aquafaba sound better?) is the thick starchy liquid made from cooking beans. It has a remarkable ability to foam, bind, emulsify, and thicken much like eggs do, and can even whip up to form fluffy vegan meringue. Read more here. Simply measure out the liquid from a can of chickpeas to put in this recipe, and reserve chickpeas in an airtight container in the fridge for another use. Need ideas? Try: Roasted Chickpeas, Easy Bruchetta + Salad, Chickpea Salad, or Chickpea Noodle Soup. |