Fine Dining and Crab-less Cakes
We haven’t been particularly “religious” about entries to this blog. This is not because we feel it is unimportant: it is because we have been working to develop recipes for the restaurant which assure an outstanding experience for our diners, many of whom walk into the dining room believing that the will be disappointed because we do not serve animal products.
Along this line, we would like to share the our Crab-less Cake recipe. It is a wonderful interpretation of the classic and makes a great appetizer or brunch dish.
Ravens Crab-less Cakes
By Barry Horton
Ingredients
1 cup yellow onion, bruniose
1 cup celery, bruniose
½ cup sour cream (see recipe)
2 teaspoons Worcestershire (vegan)
2 teaspoons Dijon
1 tablespoon season mix (see recipe)
2 cups zucchini, peeled & grated
1 cup bread crumbs
Procedure
1. Place all ingredients in bowl and mix thoroughly, let set for 5 minutes.
2. In a sauté pan, heat oil. Form 2oz pattie with hands and brown 2 minutes on each side. Serve immediately
Crabless Cake Seasoning
Ingredients
2 tablespoons celery seed
2 tablespoons black pepper
2 tablespoons red pepper
1 tablespoon cinnamon
1 tablespoon ginger
2 tablespoons mustard
Procedure
Mix thoroughly.
Vegan Sour Cream
Ingredients
2 packages extra firm silken tofu
2 tablespoons brown rice vinegar
1 teaspoon dry mustard powder
1 ½ tablespoons nutritional yeast
¼ cup apple cider vinegar
¼ cup lemon juice
½ teaspoon salt
1 tablespoon brown rice syrup
2 teaspoons garlic
Procedure
Place all ingredients in blender and process until smooth.