I am happy to tell you all, that I finally managed to make this dish which I had book marked in October’08 from Mansi’s space. I was attracted to this preparation by it’s name and when I read it, I was determined to try it and then I just postponed it and postponed it till today. When I finally made it, I said to myself, YES, I DID IT!!!!
But as you all know I can not follow a recipe completely, so understanding from her space that zucchini is a good substitute to crab meat, gives a texture similar to the meat, I went ahead to understand what exactly is a crab cake…
The wiki says that crab cake is an American dish composed of crab meat and various other ingredients like bread crumbs, milk, mayonnaise, eggs, onions and seasonings. Occasionally other ingredients like radish or peppers are also added. Now, I do not know how an original crab cake tastes but I can assure you surely that the vegan version does taste good.
I read a few other recipes and then understanding the concept and method concocted my own recipe. This cake is extremely delicate to handle and gives you a melt in mouth experience but at no cost this recipe is for beginners, as it needs very delicate handling of the cake, I feel like mentioning the quote here “ extremely fragile, handle with care”. The cake can be grilled, baked, shallow fried…. is completely to your choice.
Let’s read the recipe..
about 3 cups grated zucchini ( I used 3 medium)
2 handful of instant potato flakes
4-5 tbsp fried onion
1/2 cup chopped onion
1/4 cup soya milk
3 tbsp aioli sauce or mayonnaise
3 tbsp green chili sauce
3 tbsp chopped cilantro
3-4 tbsp finely chopped capsicum
3 tbsp chili flakes
1 tsp white pepper pwd
salt to taste
APF flour for coating
Squeeze out as much water possible from the zucchini.
Add fried onion, chopped onion and capsicum to it.aioli sauce, chili flakes, white pepper, chopped cilantro. I used aioli sauce but original crab cakes use mayonnaise and chili- garlic sauce but as aioli has garlic in it I used plain chili sauce.
Mix and add instant potato flakes ( you can also use bread crumbs and potato flakes mix). I avoided using boiled potato and preferred the flakes as they absorb the excess moisture easily.
Mix thoroughly and make patties. Here, one must note that the mixture is not at all firm, as a matter of fact it’s quite wet, so needs to be handled carefully.
Dust them lightly with APF, remove the extra flour.
Shallow fry with a tsp of olive oil or butter on a low flame on either side. While flipping use two spatulas.
Serve hot with some salad or coleslaw, with a dip of your choice.
These surely will make an extremely good starter for a formal dinner as they need fork and knife for eating them in a delicate and sophisticated manner.
Sending it to to my event ‘Only’- Kids delight