When I went vegan … wow, over 6 years ago now, I thought seafood was going to be the toughest to give up. But jeez, watch some of these disturbing seafood videos on NutritionFacts.org and it’s not so hard! Especially when vegan alternatives keep getting more amazing. Hubby was a crab cake fan before going vegan and missed them a bit. So I was excited when we stumbled across Gardein’s Mini Crispy Crabless Cakes at Whole Foods – what a time!
This isn’t something we eat every day, just a fun occasional splurge and these were fun for a Monday night. Cooking stove top is simple and quick.
He paired them with his vegan tartar creation mixing Just Mayo with relish – yum!
I was very impressed with the texture and flavor, eerily authentic to what I remember crab cakes being like and delicious with a crunchy texture, visible colorful veggie chunks inside, and a hearty “meaty” texture. Worth a try if you want a fun splurge because they’re considerably low calorie too.
Of course I paired it with a kale salad and a new hemp seed dressing using my two current ingredient obsessions – raw garlic and fennel seed. This dressing has a lengthy ingredient list, but is worth it for it’s bright, creamy, and comforting flavor. And feel free to increase the garlic if you’re into that!
Creamy Ginger Garlic Dressing
- 1” think chunk of raw ginger
- ¼ cup tahini
- ¼ cup shelled hemp seeds
- 1 clove of raw garlic
- 1 tsp. paprika
- ½ tsp. turmeric
- ½ tsp. fennel seed
- 2 tbsp. nutritional yeast
- 3 tbsp. lemon juice
- 1/2 cup water, as needed
- Salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
The texture is thick, creamy, and rich – perfect for coating kale.
It has a tangy and kicky tahini flavor with garlic heat.
Great way to brighten up a drab weeknight dinner!
Have you tried Gardein’s Crabless Cakes?