Mock Crab Cakes Recipe. Gluten-Free Friendly

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adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

mock crab cakes

My mock crab cakes are a staple in a my house.

Crab cakes and other seafood goodies were always verboten in the world of kosher dining. They were also verboten to all diners who frown at eating seafood.
But recently some inspired professional foodie recreated the texture and flavor of crab with a plain-vanilla-type fish called pollock: Ta-Da! Mock crab was born! And Mock Crab Cakes soon followed!

Mock crab is processed minimally, so I have no trouble using it, in these mock crab cakes and several other fish treats.

I don’t think you will find more than a handful of fried dishes in my whole cooking repertoire. Only those very few dishes whose flavor or texture would be compromised by cooking them any other way, and these mock crab cakes are just one of them.

Guess what? mock crab cakes freeze beautifully!

I risked freezing a couple of these, just to see what happens, and they were perfect! YAY! I reheated them in a 300*F oven, uncovered. But I also tried them cold, diced in salads, or in sandwiches, with a good smear of your favorite sauce, and your favorite toppings. Fantastic!

 

Ingredients

  • Vegetable oil for frying
  • 2 pounds mock crab, thawed
  • 3 slices good whole grain bread, gluten-free OK
  • ½ cup flour, any flour including Gluten-Free
  • 2 pouches Levana Nourishments Garden Vegetable
  • 2 eggs
  • 2 tablespoons anchovy paste, or 4 anchovies (settle for salt to taste. Just to be clear: use salt only if you are not using anchovies)
  • Zest of 1 lemon

 

Instructions

Heat the oil in a large skillet, to come up about 3 inch. Keep the temperature at medium, not smoking, hot. In a food processor, using the pulse button, pulse the fish and the bread, just until you obtain a minced mixture. Don’t process longer, or you might lose the texture.

Transfer the ground mixture to a bowl, and add all remaining ingredients. Combine thoroughly. Add a little more bread crumbs if necessary to make the batter adhere.

Form round patties about 1 inch thick and throw them in the skillet without crowding. Fry about three minutes on each side until golden.

Transfer the crab cakes to a platter lined with paper towels to absorb excess oil. Serve hot, with your favorite toppings and condiments. Makes 8 crab cakes

 

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