Anyhoo, back in my seafood eatin' days, before I faced the facts that crabs are a lot like us, taking care of their young, defending their neighbors, and capable of feeling pain, crab meat was one of my favorite kinds of seafood. For a few years when I was young, we lived in Maryland, where I remember my family getting large buckets of crabs, spreading out a bunch of newspaper, and going to town on them. Even then, although I loved a good crabcake, I was totally grossed out by the ritual of breaking into the crab body and watching people dig past all the guts and gunk to get to the meat. Now that I think about it, there was a lot of foreshadowing of my future vegetarianism, even when I was small.
Vegan Baltimore Crab Cakes (adapted from this recipe)
makes about 8 lg. cakes
1/4 cup Vegenaise or other vegan mayo
2 scallions, thinly sliced
1 "flax egg" (1 Tbsp. ground flax seed mixed with 2 Tbsp. water)
1 Tbsp. Dijon mustard
2 tsp. fresh lemon juice plus wedges for garnish
1 1/2 tsp. Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 package (16 oz.) Match vegan crabmeat
1 1/4 cups panko* or breadcrumbs, divided
1 Tbsp. thinly sliced chives
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. vegetable oil
*Be careful when buying panko and make sure to read the ingredients. I have seen some brands that contain whey or other dairy products.
1. Whisk first 7 ingredients togther in a medium bowl. Add Match crab; fold to blend. Stir in 3/4 cup panko or breadcrumbs, chives, salt, and pepper. Divide into 8 equal portions. Form each into 1"-thick patties and place on a baking sheet lined with parchment paper. Refrigerate for at least 10 minutes.