Crabby Cakes With Remoulade Sauce
October 16, 2009, 10:28 PM
Filed under: Parsnip | Tags: , , , , , ,

I had no idea what to expect when I set out to make the Crabby Cakes with Remoulade Sauce from Skinny Bitch in the Kitch, as I have never eaten crab before. My husband and I had a ton of fun making these, and the results were pretty darn good too! The sauce uses a TON of Veganaise (darn near cleared my jar) and produces more sauce than anyone needs, so I would definitely half it the next time around. Parsnip is great as the main ingredient, and the sauce is a yummy compliment!  My patties were a bit chunky, and didn’t hold together too well but I think if I mince/shred everything more finely it will be perfect!

Crabby Cakes with Remoulade Sauce
About 2 Tbsp. refined coconut oil
1 cup carrots, diced
½ cup celery, diced
4 shallots, minced
2 cup parsnip, finely shredded
1 cup whole wheat panko (or whole wheat bread crumbs)
¼ cup chickpea flour (or brown rice flour)
2 Tbsp. Ener-G egg replacer
4 tsp. kelp powder
1 ½ tsp. sea salt
¼ tsp pepper
¼ cup vegan mayonnaise
1 cup Remoulade Sauce (recipe follows)

Remoulade Sauce
Makes about 1 cup
1 cup Vegan Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. finely chopped chives
1 Tbsp. Dijon mustard
1 Tbsp. prepared horseradish
1 Tbsp. tomato paste
1 Tbsp. sweet paprika
½ tsp. fine sea salt
¼ white pepper
Mix all the ingredients together and refrigerate until ready to use.

In a large nonstick skillet, heat 1 Tbsp. of coconut oil. Add the carrots and celery and cook over medium heat, stirring occasionally, for 2 minutes. Add the shallots and cook, stirring occasionally, for 1 minute, or until the vegetables are tender. Remove from heat and allow to cool.
In a mixing bowl, combine parsnip, panko, flour, egg replacer, kelp powder, salt, & pepper. Stir in the carrot and celery mixture and mayonnaise. Shape the mixture into 8 cakes, about 3 inches across and ¾ inch thick.

Wipe out the skillet and return it to medium heat. Add the remaining oil and heat. Add the cakes and cook until golden brown, 2-3 minutes per side. Do not crowd the skillet; you may have to do more than one batch. Serve immediately with Remoulade Sauce.



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