Let me preface this recipe with a quick, harmless confession. I have a meat crush on crab cakes. There, I said it! Every time I see crab cakes on a menu have a fleeting thought of, "Oh I wonder what those taste like...". It only lasts a split second, but it's there.
This recipe is not what I imagine crab cakes to taste like but it was good nonetheless. Paying homage to my Southern heritage, this is basically a combination of cornbread and black eyed peas, crunchy on the outside, but moist and punctuated with whole black-eyed peas inside. Be careful not to over cook them; They will turn out very dry and will need some "moisturizer", my 6 year old's suggestion. I like my food spicy and if you do too, I'd suggest making this chipotle remoulade (or a spicy cocktail sauce) to accompany the not-so-krabby patties. If you have a sensitive palate, may I suggest a vegan tartar sauce or ketchup (the ketchup was also my 6 year old's suggestion).
1 medium onion, chopped
3 cloves garlic, minced
2 (15 ounce) cans black eyed peas, rinsed and drained
1/4 c soy cream cheese (I used the herbs and chives variety)
1 tbsp nutritional yeast
1 tbsp cornstarch
1-2 tsp hot sauce
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp Liquid Smoke
1/2 tsp baking powder
1/2 c cornmeal
1/4 c flour
- Spray a non-stick skillet lightly with olive oil and saute the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients except cornmeal and flour. Process until smooth.
- Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.
- Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.
- Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)
- Place cakes in oven and cook about 20-30 minutes.
2-3 canned chipotle peppers in adobo sauce, plus a spoonful of the accompanying sauce
1 package (12 ounces) silken tofu
2 tablespoons soy milk
juice of 1 lime
a dash of salt
- Place 2 or 3 chipotle peppers in the bowl of a small food processor.
- Whiz for a few seconds until they are chopped.
- Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy.
- Add the soymilk, lime juice and salt as you’re whizzing.
- (Note: Canned chipotles are not for the faint of heart. If you don't like the heat, use 1 or 2 peppers. Or try it with a cup of chopped cilantro/coriander leaves for a much cooler version.)