SusanV’s Okara Crab Cakes with some sauces

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!

1 Comment »

  1. Veronica Said,

    August 31, 2008 @ 11:48 pm

    That’s quite the save with the crabcakes – and I’ll have to keep the cocktail sauce in mind, because I never, ever have horseradish on hand. But now I want something just to eat cocktail sauce with…

    (And yay bagels!)

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