A "real" or "not so real" Crabby Patty
Most of you know that I cater mostly to vegan clients in my work life but in my personal life I do enjoy a taste of ocean goodness every so often. This crab cake recipe is so damn good I don’t know what to do with myself. It all started when I began spending time in the Turks while working for the “Artist Prince” I was introduced to the most delectable seafood coming directly from the ocean to my belly. However, it really wasn’t until this last trip in January that I realized my true love of the islands food and culture. I spent my entire vacation eating, swimming, eating, drinking, eating, socializing, and more eating. And by eating I mean, watching my food be prepared by some of the worlds most amazing chefs, watching my food come directly from the ocean, and the most important part was getting to have loving conversations with my friends and the locals while we ate. So, this recipe is dedicated to my friends who live on the island and to those who share the love of it with me.
Recipe
Time 35 mins Serves 8
Ingredients
1 lbs of “Land Crab Meat” or 1 can of cooked (drained) garbanzo beans for my vegans
15 oz artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, divided
¾ cup vegan mayonnaise, divided
1 teaspoon dijon mustard
1 cup marinated red peppers
2 teaspoons lemon juice, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon old bay seasoning
1 small can chipotle peppers
oil, for frying
fresh dill, to serve
Instructions
Add crab meat, artichoke hearts, and red peppers to food processor. Pulse until mixture is chopped, yet still slightly chunky.
Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
Form the mixture into 6 1-inch (2 cm) thick patties.
Dip each patty in remaining bread crumbs.
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
Transfer to paper towel-lined plate to absorb excess oil.
For chipotle sauce, combine remaining vegan mayo, 1 tablespoon of canned chipotle pepper sauce, and 1 teaspoon lemon juice in mixing bowl.
Top the patties with sauce, dill, and lemon juice.
Enjoy!
