Award-winning Connecticut recipe turns a summer classic vegan

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”

Crab Cakes

Ingredients:

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

Directions: 

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.

Plating:

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.

The HAN Network, formerly known as Hersam Acorn Newspapers, is the exclusive FCIAC broadcast partner through the spring of 2018. HAN Network’s broadcasting division replaced hanradio.com/HANRadio.com with a new focus on live video streams of high school athletics along with the Network’s news and lifestyle programming.

Want to advertise on the HAN Network? See our packages here.

About author

By participating in the comments section of this site you are agreeing to our Privacy Policy and User Agreement

© HAN Network. All rights reserved. Fairfield Sun, 1000 Bridgeport Avenue, Shelton, CT 06484

Designed by WPSHOWER

Powered by WordPress