Wednesday, May 20, 2009
Crabless Crab Cakes
When I first read this recipe for crabless "crab" cakes made with zucchini, I immediately thought, You have got to be kidding!
Nonetheless, I decided to try this recipe because 1) I already had most of the ingredients listed, and 2) Contra Costa Times disclosed the name of recipe's creator - Barry Horton, head chef of Ravens' Restaurant.
I've never heard of Barry Horton. And I've never heard of Ravens' Restaurant. But, in the back of my mind, at least I had someone to blame if these crabless crab cakes ended up tasting awful.
To my surprise (and relief), I was very happy with the way they turned out. In fact, they tasted almost like the real thing, although they lacked the lumpy texture found in actual crab cakes.
I would certainly make this again. And again. And again.
Ravens' Restaurant Crabless Crab Cakes
Makes approximately 8 crab cakes (2 per person) or 18 mini crab cakes.
1/2 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup trumpet royale mushrooms, peeled into julienned strips (I used oyster mushrooms, roughly chopped)
1 1/2 cups zucchini, grated on smallest setting of box grater (the grated zucchini will have a mushy appearance)
1/2 cup sour cream
2 teaspoons vegan Worcestershire sauce
1 teaspoon Dijon mustard
2-3 teaspoons Old Bay Seasoning, to taste
1 egg white
2 cups (approximately) ultradry breadcrumbs or panko (I used panko)
3 tablespoons extra virgin olive oil
Combine all of the ingredients in a large bowl, except the olive oil, and mix together with a fork.
If the mixture in the bowl is too moist to form into patties, add more bread crumbs or panko until you are able to do so.
Heat the olive oil in a skillet over medium heat. Take a 1/4 cup of the mixture (I formed larger patties with a 1/2 cup of the mixture) and form into 1/2-inch thick patties. Cook the patties in the skillet until lightly browned on each side, about 3 minutes per side. Serve with tartar sauce (see recipe below).
1/2 cup mayonnaise
1/4 cup dill relish
1/4 cup onions, finely diced
Mix together all of the ingredients.