That's what I told honey as we were eating these ever so delicious faux crab cakes. I think they're actually better than a real crab cake and that is coming from someone who hearts crab cakes!
I do eat seafood sometimes so crab cakes, made at home or by someone who understands my 'food needs', isn't a sacrifice. Restaurants usually put egg and/or mayonnaise in their mix so it's a no go for me but in the end, mine are better meatless or not.
These though, these. Oh. These should be on every restaurant menu!
1 pkg tempeh, cut into thirds
Water for soaking
1 teaspoon salt
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/2 medium sweet onion, finely chopped
4 Tablespoons parsley, finely chopped
2 cloves garlic, finely chopped or smashed through a garlic mincer
3 Tablespoons vegannaise
3 Tablespoons fresh lemon juice
1 Tablespoon worcestershire sauce (vegan worcestershire, of course)
1 Teaspoon spicy mustard (I used wasabi but any kind of spicy brown will do)
Salt and Pepper
Panko breading, 1 cup for the 'mix' and about 1 cup or a little more for the 'roll'
Oil for pan frying
Put your tempeh pieces in a bowl or flat container with the water and 1 tsp salt. Let soak for 45 min to 1 hour.
In a large bowl, add your celery, carrot, onion, parsley, garlic, vegannaise, lemon juice, worcestershire and mustard. Mix to incorporate.
Crumble your soaked tempeh and add to your mixture. Mix well to incorporate.
Add panko to your tempeh veg mix and mix to incorporate.
By this time you should have a big sticky mix. If it's not sticky enough to 'stick' together, add a little more vegannaise.
On a plate, put the rest of your panko breading, add some salt and pepper and mix up.
Heat your pan with oil. When you heat it, turn it on while you form your cakes so it has plenty of time to get nice and hot.
Form your cakes by starting them out as a ball. Roll the ball in the panko on the plate then set aside until your pan is ready. I waited until I had four or five cakes ready before I put them on the pan.
Repeat the cake forming and rolling until all mix is done.
Note: I formed them into balls and rolled then lightly smashed them on the pan once they had seared a bit. That way they stay together better. They don't need to be flat cakes; in fact, I think they have more character when they're plump little round ball cakes.
You can serve them by themselves or with the delicious mango salsa. For that recipe, see the other crab cake recipe on my blog. The mango salsa recipe is there for you!
I tossed some fresh spinach in a little balsamic vinegar/oil mixture and used that as my base, then added the mango salsa and topped with the 'crab' cake.
So delicious! Enjoy!