Mock Crab Cakes: Old Bay

[Guest guest]

, " ~ PT ~ "

<patchouli_troll wrote:

>

> You're very welcome. I hope you try the zucchini

> recipe sometime. The crab cake recipe you got

> from PETA sounds good, too... but it sure does

> have a lot of ingredients! *lol* If you make the

> Sluggo recipe, you definately should use

> Old Bay Seasoning. IMO that one ingredient makes

> mock crab cakes taste like crab cakes.

> Have fun cooking today.

>

> ~ PT ~

>

> You won't be happy with more until

> you're happy with what you've got.

> ~ Viki King

> ~~~*~~~*~~~*~~~>

> , " maxium62001 "

<maxium62001@>

> wrote:

>

> > How strange, I copied a crab cake recipe, from PETA, yesterday,

but

> > your recipe sounds much better, I can see where the grated

zucchini

> > would give the proper texture. I'm having a little difficulty

> > wrapping myself around tofu, but I shall endeavor to make it a

> > natural. Thanks, again, Jack

> >

> > Sluggo's 'Crab' Cakes

> > by Sluggo's

> >

> > 1 block firm tofu

> > 1/4 green pepper, finely chopped

> > 1/4 red pepper, finely chopped

> > 1/2 red onion, finely chopped

> > 3 medium carrots, grated

> > 2 celery stalks, diced

> > 1/2 cup dried cornbread crumbs

> > 1/2 cup vegan mayonnaise (try Vegenaise)

> > 1/8 cup Dijon mustard

> > 2 Tbsp. dill

> > 1 Tbsp. dried basil

> > 2 Tbsp. Cajun seasoning

> > 1 tsp. white pepper

> > Salt, to taste

> > Japanese panko bread crumbs for coating the cakes

> > Oil for frying

> >

> > • Crumble the tofu into a mixing bowl. Add all the ingredients,

> > except for the panko and oil, and stir together well, making sure

> > that the cornbread crumbs are thoroughly mashed so that there

aren't

> > any big pieces. If the mixture is too wet, add another 1/4 cup of

> > cornbread crumbs. If it's too dry, add a little more vegan

> > mayonnaise.

> > • Using your hands, roll about 1/4 cup of the mixture at a time

into

> > balls, then roll in the panko until coated. Flatten into cakes.

> > • Heat the oil on a flat-top grill or in a large iron skillet

> >

>

Dear PT, I know you are right about the seasoning, and I would have

substituted Old Bay in the Sluggo's recipe. Having been born and

raised in Maryland, Old Bay has been a lifelong companion and friend;

no, I don't miss the crabs and shrimp, I feel too great.

Thanks again, Jack

[Guest guest]

That is awesome. You know I never tried that

Old Bay seasoning before I had to buy some

for making this mock crab cake recipe and

now, oh man, my kitchen will never be without

it! I find so many other reasons to add a dash

or a pinch here and there in my recipes.

The flavor is great.

 

~ PT ~

 

My will contains directions for my funeral, which will be

followed not by mourning coaches, but by herds of oxen,

sheep, swine, flocks of poultry, and a small travelling

aquarium of live fish, all wearing white scarves in honor

to the man who perished rather than eat his fellow creatures.

~ George Bernard Shaw (1856-1950)

~~~*~~~*~~~*~~~>

, " maxium62001 " <maxium62001

wrote:

 

> Dear PT, I know you are right about the seasoning, and I would have

> substituted Old Bay in the Sluggo's recipe. Having been born and

> raised in Maryland, Old Bay has been a lifelong companion and friend;

> no, I don't miss the crabs and shrimp, I feel too great.

> Thanks again, Jack

>