tempeh crab cakes

 here's what we enjoyed for our sunday dinner this weekend...

{tempeh 'crab' cakes}

i've never actually had a crab cake.  but my mom happens to be a huge fan of them.  if she's out for dinner and there are crabcakes on the menu, there's a pretty good chance that she's going to order them.  she and my dad are planning to vist in the next couple weeks, so when i came across not one but two versions of tempeh crab cakes this week, i just had to try them.  i've never been to chesapeake bay, but i now feel a certain kinship... 

chesapeake tempeh cakes adapted from ppk via my recession kitchen. 
makes 16
for the cakes:
8 oz sea veggie tempeh (i love noble bean - local to me?  find it @ eat local sudbury!)
1 cup water
1 tbsp tamari
1 tbsp extra virgin olive oil
3 tbsp vegenaise
1 tbsp whole grain dijon
1 tbsp hot sauce
1 tbsp organic apple cider vinegar
1/2 tsp dried basil
1 tsp paprika
1 tsp cajun seasoning
1/2 tsp salt
fresh black pepper
1 1/2 cups panko breadcrumbs, plus more for dredging
optional: 1 finely chopped nori sheet (i omitted this b/c m was worried about it tasting too 'fishy', but the sea veggie flavour in the tempeh was so mild that i would definitely include it next time)
oil for pan frying

for the remoulade:
2 tbsp vegenaise
1 tbsp whole grain dijon
2 tsp capers
lemon wedges for serving

{noble bean tempeh w sea veggies}

{sea veggie tempeh}

first things first, the tempeh needs to be steamed to get the bitterness out.  by adding a bit of tamari it will also pick up some flavouring.  crumble the tempeh into a  pan in little bits and add the water, soy sauce & oil. cover and bring to a boil, then allow to simmer for about 15 minutes, until most of the water is gone.

transfer to a mixing bowl, and mash with a fork. let it cool for about 15 minutes (i put it in the fridge to speed this up).  the tempeh needs to be cool before moving on or the cakes may fall apart when you cook them.  add the mayo, mustard, hot sauce, vinegar, & spices and mix well.  next add the panko and nori (if using).  set aside until you're ready to cook them.

preheat a thin layer of oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat.  scoop a couple tablespoons of batter into your hands and form into a ball, then flatten between your palms and roll the sides gently with your hands cupped to smooth them.  press the patties into the panko to coat lightly.  fry in 2 batches for about 4 minutes a side, or until golden brown.  mix the remoulade by mixing all the ingredients together in a bowl. 

i served these on a bed of romaine dressed in a simple evoo and lemon dressing and on the side an awesome salad of quinoa & radishes (recipe tomorrow!).

{chesapeak bay, via sudbury}

mission accomplished - this recipe is a keeper.  now to win mom over...

did you get up to any kitchen fun this weekend?