Sunday, February 28, 2010

Chic Pea Crab Cakes

I have been procrastinating cooking an extravagant meal for some time now. I have been tied up with other things and just lacked the motivation. On the plus side, I had some time to brainstorm a few great ideas. Inspired by the fine dinning, I concocted a meal that had some nice new flavors. Chic pea "Crab" Cakes in an Oyster Mushroom Beurre Blanc with Brussel Sprouts and Beet Chips. I will spread the recipes out over the course of a few posts because I feel like it sometimes gets jumbled.

Chic Pea "Crab" Cakes

Oil for frying
28 - 30 oz of chic peas (cooked)
2 sheets of toasted nori
2/3 cup of garbanzo bean flour
2/3 cup of panko flakes
1/3 cup of celery (chopped)
2 tablespoons of vegan mayonnaise
2 tablespoons of dulse flakes
1 tablespoon of vegan Worcestershire sauce
1 tablespoon of ground black pepper
2 teaspoons of lemon juice
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of sea salt
1 teaspoon of hot sauce

In a large bowl, mash the chic peas. No not puree, just get a good mash going, several large chic pea pieces are great. Add the celery, dulse, lemon juice, and vegan mayonnaise and gently fold into the chic peas. Tear or chopped the 2 sheets of nori into small pieces (about the size of a pine nut) and fold into the chip peas. Add the Worcestershire sauce and hot sauce, gently folding. The mixture will be fairly moist by now, add the flour, garlic, onion, salt and pepper and gently stir well. The mixture should be starting to become a bit more dry and thicker. Add the panko flakes and very gently fold into the mixture. The panko should dry the chic pea mixture out fairly quickly and give it some additional texture. Chill for about 15 minutes.

In the meantime, heat about 1/2 cup of oil to 350 degree in a frying pan. Once the chic pea mixture has chilled and your oil if up to temperature (if you do not have a thermometer it should be on med / med-low heat for about 8-10 minutes), take a handful of the mixture about the size of a tennis ball and form it into a patty. It is best to patty it out on a dry surface. Place the patties into the hot oil and fry for about 5 minutes until it is golden brown. Flip and repeat. Serve hot.

You should be able to fry about 3 at a time and this recipe should make about 8. You may need to add more oil in between each set of frying, just before to bring it back to the proper heat.

The remaining new items from this meal will be posted over the next couple of posts. Additionally, I figured out how to watch movies on my computer so Jamie and I watch a rather boring film after dinner in my nice orange muppet-hide chairs. During the movie, I wanted an ice cream sundae. I was told that I could not have one but you know how I am!


Maija Haavisto said...

This seems quite similar to the crab cake recipe in the Vegan Brunch cookbook, except that it uses tempeh instead of chickpeas. That one was quite nice, so I think I'll have to try out yours too - adding it to my ever-growing heap of "to-cook" bookmarks...

Rose said...

Those crab cakes look great!

Anonymous said...

Yum--I am glad you started with sharing this recipe, because it sounds and looks fantastic! Thank you! I am going to try baking them, I think...

Random you have an "about me" post/page anywhere? I really enjoy your blog and was just curious. I promise I am not a stalker, lol!


HayMarket8 said...

Courtney, I did make a post similar to what you asked about. It is here:

Jenn said...

Ooh, looks great. I just cooked some chickpeas...I'll have to try this.

The Voracious Vegan said...

I was wondering what to make for dinner tonight, now I know! This recipe looks fantastic - thank you.

Mihl said...

I used to eat crabs when I was a kid, but never ahd crab cakes. These days, the thought of eating crabs freaks me out, but your vegan version sounds like something I should try soon.

Jagruti said...

Cakes looks fantastic and tasty..I make them with some looks great..

Catherine said...


I'm Philippa O said...

i won't ever let anyone say a bad word about roasted brussel sprouts, they are manna sent from heaven!

Anonymous said...