As I promised in the Imperial Deviled Crab post, yesterday I attempted to make a crabby tofu. And I failed miserably. I was left with, however, an Old Bay and seaweed-infused mass of thick okara, so to keep the thing from becoming a total loss, I obviously made SusanV’s Okara Crab Cakes.

I actually had some tartar sauce already prepared, as yesterday I’d made us quick “fish” sandwiches, using some frozen vegan “fish” patties, but reading Susan’s suggestion of a “spicy cocktail sauce”, I decided I wanted some of that too! I looked up cocktail sauce recipes and quickly learned that horseradish is pretty much essential, but I didn’t have any and it didn’t seem worth a trip to Wegmans (despite my undying love for Wegmans). In case you ever find yourself in the same situation, here’s what I did:

Don’t Have Any Horseradish But Need Cocktail Sauce Cocktail Sauce

1 cup ketchup
1 Tbsp powdered wasabi
2 Tbsp vegan Worcestershire sauce
juice of 1/2 large lemon
hot sauce to taste

Mix all ingredients. Refrigerate for at least 20 minutes.

Since I had made the tartar sauce the day before and wasn’t planning to post it, I don’t have any pictures for you, but in case you are interested, here’s what I probably did (I don’t remember exactly and I just make this stuff up as I go along…)

Tartar Sauce

1 cup Vegenaise
1/4 cup sweet relish, squeezed dry
1/4 onion, minced
1 tsp dry mustard
juice of 1/2 large lemon
1/4 tsp salt

Mix all ingredients. Refrigerate at least 20 minutes.

Now, I don’t know how many of you are into photography at all. I’m quite an amateur, but I consider it one of my hobbies. I like to think that most of my photography is better than the awful pictures I manage to take of food for this blog (food photography is a skill I’m trying to improve), but I still have a lot to learn. One thing I DO know is that my aperture was set way, way too low when I was taking pictures of my crab cakes tonight. Wow. This actually looks better in the smaller version (usually the reverse is quite true), but it is still an awful picture and I’m sorry. I’d have skipped posting anything tonight, but it’s been several days and I feel as I’ve abandoned you. I wanted to have an awesome tofu crab tutorial for you today but that didn’t work out!

I’ll leave you with a picture of some rolls I baked yesterday (in addition to a hearth loaf and a panned loaf that is currently in the refrigerator for baking tomorrow). The recipe was the Whole Wheat Bread with a Multi-Grain Soaker and Pâte Fermentée from Jeffrey Hamelman’s Bread.

This book has been on my wish list forever and I was ready for a new bread book, but since I’m a book-buying ban until I go to Sydney in February, I borrowed it from the library. I don’t want to hurt Peter Reinhart’s feelings, but I might have a new boyfriend now! I’m either going to have to keep this book checked out until my birthday in October, or I’m going to have to break the book-buying ban, because I need this book. (Fortunately, I’ve been very careful to say I’m only “cutting back” on my book purchases until Sydney…)

Oh yeah, and I found out that Fortinbras promised his mother that I would do a bagel tutorial, so look for that soon. If it weren’t so late and I weren’t so into reading Little House on the Prairie for some unknown reason, I’d start some bagels tonight, but I’m afraid it’s going to have to wait another week. Bagels are fun though! Get yourselves some high-gluten flour in preparation!

Remember the Anti-Tigger Shield in this post? Well, here’s why it’s necessary:

That’s Tigger sitting in a bread basket. On a loaf of bread. It was stale bread, so it didn’t bother me, but it’s even more weird that he wants to sit on rock-hard bread.

What, is he roosting?!

A very hungry Mark just came into the library where I am posting this, gnawing on a piece of the very stale bread. “You realize Tigger just laid that, don’t you?”

A fact about me: I’m from Baltimore, hon. Which means that although I haven’t eaten a crab in 20 years, I know that if you don’t put Old Bay on them, you aren’t doing it right. It also means that I miss eating crabs from time to time. Not so much any more, in fact, they kind of gross me out these days, but I totally miss crabs more than, say, steak.

So when I was rooting through some old family stuff and came across a newspaper clipping for an Imperial Deviled Crab recipe, the gears in my brain started churning. Could I? Possibly? Should I even dare attempt to veganize a recipe chock full of seafood, cream, butter, and eggs?!

Yes! Yes, I should!

I’m not sure how old this clipping is but I’m nearly certain it came from The Baltimore Sun. It says it’s the Rennert Hotel’s recipe and originally came from a book called Eat, Drink and Be Merry in Maryland by Frederick Steiff published in 1931.

Here’s the original recipe in its quaint little imprecise format:

Simmer the flakes of 2 crabs and 1/2 a chopped onion in butter, season with salt and cayenne pepper, add 2 cups of thick cream sauce, a dash of Worcestershire sauce, a teaspoonful of English mustard, a little chopped chives, bring to a boil and bind with the yolks of 2 eggs. Add a little green and Spanish pepper chopped fine. Fill crab shells, spread a little French mustard and a sprinkle of bread crumbs over the top. Place a small piece of butter on each and bake in the oven until brown (15 to 20 minutes). Serve with lemon.

My first challenge was the crab itself. I had a block of homemade tofu that needed to be used today or else, so tofu crab it was. But I didn’t want to spend all day marinading it in something to make it taste seafoodish. So I did the following, which was all just on impulse more than for any thought-out reason.

Tofu Crabmeat

The only tofu I had was already in the pot cooking so I had to use a stand-in in the ingredient photograph.

1 lb tofu (pressed unless it is homemade and very firm)
4 cups water
1/4 cup dulse
1 Tbsp MSG (I got this idea from the UnSeafood recipes in Simply Heavenly!, but you can just omit it)
1 tsp kelp powder
1 tsp salt
1 tsp Old Bay
1 tsp dry mustard

The reason for the Old Bay is Old Bay is necessary for crabs, period. The reason for the mustard is there is this stuff in crabs called the “mustard”, which looks and I guess tastes sort of mustardy (and what it really is is pretty gross), so mustard just seemed appropriate.

Anyway, put all ingredients except the tofu into a pressure cooker and bring to a boil. Cut the tofu into four slabs as depicted in this photo:

Put the tofu into the pressure cooker as well …

… and bring up to pressure, then cook for 20 minutes. Bring the pressure back down by placing the pot in the sink and running cold water over it before removing the lid. Remove the tofu …

… and dice it.

At this point I felt the texture of the tofu was interesting, but maybe not quite as firm as I wanted it. So I microwaved it for two minutes, which did seem to firm it up a bit.

The funny part about making the tofu crab is I didn’t tell Mark anything at all about my intentions. He had no idea what was in store for dinner. But he came into the kitchen while the tofu was in the pressure cooker and exclaimed, “Are you cooking crabs!?” So it sure smelled authentic! That might be because crabs smell like Old Bay, of course. But with the seaweed as well, it did smell very seafood-y and crabby. And since olfactory senses are very tightly tied to the sense of taste, that’s half the battle right there!

The next step was making the “thick cream sauce” mandated by the recipe. I’m not a big lover of rich, heavy cream in savory dishes (or even sweet dishes for that matter). Fettucine Alfredo and the likes just aren’t for me, so I don’t really have a go-to recipe for heavy cream sauces. What I did have on-hand was some MimicCreme because I use it in ice cream. So here is what I threw together for the “thick cream sauce”:

Thick Vegan Savory Cream Sauce

1 Tbsp Earth Balance or other vegan margarine
1 Tbsp all-purpose flour
1/4 tsp salt
2 cups unsweetened MimicCreme
1 tsp vegan “chicken” bouillon

In a small but heavy pot, melt the margarine. Then whisk in the flour to make a roux.

Add the salt and the MimicCreme, whisking constantly until completely smooth. Bring to a simmer and add the bouillon. Continue whisking until smooth and thickened.

Okay! With those two hurdles out of the way, I was ready to embark on the real adventure!

Imperial Deviled Tofu

1 large shallot or 1/2 onion, diced
1 pound tofu crab meat (recipe above)
1/2 tsp cayenne pepper
1/4 tsp salt
1 Tbsp chives, chopped
1/2 green pepper, diced
1/4 cup pimento, diced
1 Tbsp vegan Worcestershire sauce
1 Tbsp dry mustard
1 recipe thick vegan savory cream sauce (recipe above)
egg replacer for 1 egg (I used En-R-G)
1 cup bread crumbs (I used panko), divided
2 Tbsp dijon mustard
sweet paprika, for garnish

Preheat oven to 350 degrees Fahrenheit.

My cast iron skillet is a getting a workout lately, isn’t it?! So…in a large skillet, heat a small amount of oil or margarine, then add shallots or onion and fry for a minute. Add the tofu “crab”, salt, and cayenne pepper, frying until shallots are soft, about 5 minutes.

Add the chives, Worcestershire sauce, dry mustard, green pepper and pimento.

Fry for 2 minutes. Add the cream sauce.

Bring to a simmer and add the egg replacer. When it thickens, stir in 1/2 cup of the bread crumbs.

Remove from heat and divide amongst two ramekins or other individually-sized serving dishes. Top each with half of the remaining bread crumbs, spread each with 1 Tbsp of the dijon mustard, and sprinkle each with paprika.

Cook for 20 minutes or until brown and crispy on top.

And here it is plated:

Verdict from Smark? Well, he’s busy killing something in World of Warcraft tonight, so he’s eating down in his man-cave. He came up to get a helping of the crab dish and took a bite before going back down. “It’s really good,” he said, “but not as good as what you made Saturday night.” Well, I could handle that, I thought. Mark doesn’t lie, at least not convincingly, about my food, so if he said it was good, I figured it was good enough to post here.

But guess what? Before I had even finished photographing my meal for you and sitting down to eat myself (with Tigger and a book), Smark resurfaced, announcing, “This was so good I need a second serving!”" he said. “Are you revising your earlier opinion?” I asked. “Yes! The ‘crab’ is really, really good! It tastes like real crab – I think. The texture is great!”

So with that, I think it moved into the realm of “would make again”. I might try to perfect the tofu crab recipe. Since I make my own tofu, I’m thinking I can infuse it with seafoody flavors while I’m making it. Sounds like a pretty fun experiment, eh?

By the way, one of Tigger’s favorite places to sleep is Mark’s laptop bag. It’s his little nest.

I’m really lucky I married someone who loves Tigger as much as I do.