Katie Scott, a food policy coordinator with the Humane Society of the United States joins Kate Czaplinski to share a vegan “crab” cake recipe that originated here in Connecticut. Watch the interview below:
This take on a summer favorite is based on an award-winning recipe by chefs at UCONN.
Want to try it yourself? Below is the recipe:
“Not so Crabby” Vegan Crab Cakes with Remoulade Sauce
Makes 9 each “Not so Crabby Crab Cakes”
1 pound drained hearts of palm
1/3 cup crushed vegan crackers
3 scallions (green and White parts), finely chopped
½ cup finely diced red bell pepper
¼ cup vegan “Just Mayo” mayonnaise
2 tablespoons wholegrain mustard
1 tablespoon flaxseed meal
1 tablespoon lemon juice
¼ teaspoon garlic powder
1 teaspoon salt
Pinch cayenne pepper
½ cup olive oil
1 cup finely crushed vegan crackers
In large bowl, shred hearts of palm.
Add in 1/3 cup vegan crackers, scallions, red bell pepper, mayonnaise, mustard, flaxseed meal, lemon juice, garlic powder, salt and cayenne pepper. Mix until just combined.
Using your hands or a 2 ounce ice-cream scoop; form a ball, then a patty. Dredge both sides of crab cake in finely crushed vegan crackers and place on sheet pan lined with parchment paper. Refrigerate for 30-40 minutes.
Heat oil in large skillet over medium heat, then add crab cakes in small batches and cook until browned on both sides, 4-5 minutes.
Cucumber Salad-makes three servings
2 pounds cucumbers, peeled, deseeded and julienned
1 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
In large bowl, combine julienned cucumbers, olive oil, salt and pepper. Toss until coated, then refrigerate until needed.
Herbed Remoulade Sauce-Makes 1 cup
¾ cup Vegan “Just Mayo”mayonnaise
1 Tablespoon whole grain mustard
1 teaspoon red wine vinegar
¼ teaspoon hot sauce
2 tablespoons scallions, finely chopped
1 tablespoon parsley, finely chopped
2 teaspoons capers, finely chopped
Kosher Salt-to taste
Freshly Ground black Pepper-to taste
Combine all ingredients in a large mixing bowl and whisk until thoroughly blended. Refrigerate until needed.
Place three plates on flat surface.
Put a bed of julienned cucumber salad on bottom of each plate or platter.
Place three crab cakes on bed of each cucumber salad, and dollop each crab cake with 1 teaspoon herbed remoulade sauce.
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