Vegan Crab Cakes with Remoulade Sauce

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TOP 10 FAVORITE CAMPUS FOODS Made fresh at UConn ‘Not so Crabby’ Vegan Crab Cakes 10. with Remoulade Sauce Makes 9 Crab Cakes Cucumber Salad Ingredients Makes 3 servings • 1 pound drained hearts of palm • 2 pounds cucumbers, peeled, deseeded, and julienned • 1/3 cup crushed vegan crackers • 1 tablespoon extra-virgin olive oil • 3 scallions (green and white parts), finely chopped • ½ teaspoon salt • ½ cup finely diced red bell pepper • ¼ teaspoon ground black pepper • ¼ cup vegan ‘Just Mayo’ mayonnaise • 2 tablespoons wholegrain mustard In large bowl, combine julienned cucumbers, olive oil, salt, and pepper. Toss until coated, then refrigerate until needed. • 1 tablespoon flaxseed meal • 1 tablespoon lemon juice • ¼ teaspoon garlic powder • 1 teaspoon salt Herbed Remoulade Sauce • Pinch cayenne pepper • ½ cup olive oil Makes 1 cup • 1 cup finely crushed vegan crackers • ¾ cup vegan ‘Just Mayo’ mayonnaise • 1 tablespoon whole-grain mustard Method • 1 teaspoon red wine vinegar In large bowl, shred hearts of palm. • ¼ teaspoon hot sauce • 2 tablespoons scallions, finely chopped Add in 1/3 cup vegan crackers, scallions, red bell pepper, mayonnaise, mustard, flaxseed meal, lemon juice, garlic powder, • 1 tablespoon parsley, finely chopped salt, and cayenne pepper. Mix until just combined. • 2 teaspoons capers, finely chopped • Kosher salt, to taste Using your hands or a 2-ounce ice-cream scoop, form a ball, then • Freshly ground black pepper, to taste a patty. Dredge both sides of crab cake in finely crushed vegan crackers and place on sheet pan lined with parchment paper. Combine all ingredients in a large mixing bowl and whisk until Refrigerate for 30-40 minutes. thoroughly blended. Refrigerate until needed. Heat oil in large skillet over medium heat, then add crab cakes in small batches and cook until browned on both sides, 4-5 minutes. To Serve Place three plates on flat surface, and put a bed of julienned cucumber salad on each. Place one crab cake on each bed of cucumber salad, and dollop each crab cake with 1 teaspoon herbed remoulade sauce. Taste this recipe at Putnam Dining Hall.

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