Vegan Crab Cakes with Sriracha Remoulade Making Thyme for Health
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For the remoulade: Combine the mayonnaise, chopped onion, chopped red pepper, capers, chopped parsley, mustard, hot sauce, salt, and pepper, to taste in a small mixing bowl. Reserve the mixture as a condiment. For the crabcakes: Heat half of the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers.
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Directions. In a skillet heat 3 tablespoons of oil over high heat. Add onions and bell peppers and saute 1 minute; season with salt and white and black pepper. Stir in green onions, garlic and 2 teaspoons of Creole seasoning; cook 1 minute. Transfer sauteed vegetables to a large bowl and cool slightly.
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Spray a baking sheet with nonstick cooking spray. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six one-half-inch thick patties. Lay each patty in the dry breadcrumbs and turn them to coat well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet. Preheat the broiler.
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For the crab cakes: In a sauté pan, heat the 1 tablespoon olive oil. When the oil is hot, saute the vegetables until wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the crab meat, cooled vegetables, Creole mustard and parsley. Season with salt and pepper.
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Method: In a mixing bowl combine the crabmeat, mayonnaise, panko, green onions, chives, parsley, lemon juice, ¾ teaspoon of the salt, cayenne and ¼ teaspoon of the white pepper and stir gently to combine. Divide the crab mixture into 8 evenly sized cakes, about ¼ cup each, and place on a parchment lined baking sheet.
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In a large bowl, combine the crabmeat, mayonnaise, bread crumbs, green onions, parsley, mustard, Worcestershire sauce, Old Bay, salt, and pepper. Mix until well combined. Form the mixture into 8 crab cakes. In a large skillet over medium-high heat, melt the butter. Once the butter is melted, add the crab cakes to the skillet and cook until.
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Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence.
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In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool. When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko.
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Set aside. Heat ¼ cup of the vegetable oil in a large, heavy skillet over medium heat. When the oil is hot, panfry the crab cakes 3 or 4 at a time until golden brown, about 4 ½ minutes per side. Drain on paper towels, and repeat with the remaining oil and crab cakes. To serve, arrange one or two crab cakes in the center of four or eight.
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Pour the oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side.
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Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate.
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Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside. In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute.
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Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool. Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence.
