OKARA "CRAB" CAKES
This recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use Okara after I received my soymilk maker and this is one that I found. Use a food processor to chop of the vegetables quickly. I've also let the mixture rest overnight with no problems. Prep time includes the 10 minutes to rest the mixture. Now, you won't mistake these patties for real Maryland Crab Cakes by any means. But, if you're looking for something a little different, you may find these are a good option.
Provided by MsBindy
Categories Lunch/Snacks
Time 1h
Yield 7 patties
Number Of Ingredients 10
Steps:
- Whirl the bread in a food processor into fine crumbs.
- Place the crumbs on a baking sheet and toast in oven for about 8 minutes, or until dry and toasty. Remove and set aside for later.
- In a non-stick skillet, cook the celery, onion, carrot, pepper and parsley until softened (about 5 minutes.).
- In a large bowl, combine the okara, sauteed veggies, oatmeal and seasonings. Mix well and let rest for 10 minutes.
- Preheat oven to 350°F Use 1/3 cup (packed) to form 7 patties about 3 inches across and 1/2 inch thick. Coat the patty with the toasted bread crumbs and place on a greased baking sheet.
- Bake 15 minutes. Carefully turn over the patties and bake for another 15-20 minutes.
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Di eka tadravu Chambers
[email protected]These crab cakes were a bit too expensive to make. I think I'll try a different recipe next time.
Akash Munshi
[email protected]I'm not a fan of seafood, but I loved these crab cakes. The okara made them so light and fluffy, and the flavor was amazing.
Sergio Estrada
[email protected]These crab cakes were a bit too bland for my taste. I think I'll add some more Old Bay seasoning next time.
K Single
[email protected]I was skeptical about using okara in crab cakes, but I was pleasantly surprised. They were delicious and I'll definitely be making them again.
Farhan Asraf
[email protected]I'm a big fan of crab cakes and these were some of the best I've ever had. The okara gave them a unique flavor that I loved.
Fuad Yasin
[email protected]These crab cakes were a bit too salty for my taste. I think I'll use less salt next time.
Fantasia Roberts
[email protected]I was looking for a healthy crab cake recipe and this one fit the bill. They were delicious and I felt good about eating them.
Chantel Champelle
[email protected]These crab cakes were easy to make and they turned out great! I'll definitely be making them again.
Rajpot Badshah
[email protected]I'm not a fan of crab, but I loved these crab cakes. The okara made them light and fluffy, and the flavor was perfect.
The Estinord Family (Kari)
[email protected]These crab cakes are a great way to get your kids to eat seafood. My kids loved them!
Ihideslow
[email protected]I've never had okara before, but I'm definitely a fan now. These crab cakes were delicious!
Meena Meeno Queen
[email protected]I'm allergic to crab, so I substituted shrimp in these crab cakes. They turned out great!
Shamima Nasrin
[email protected]These crab cakes were a bit too dry for my taste. I think I'll try adding some more mayonnaise next time.
European Boy
[email protected]I love the addition of okara to these crab cakes. It gives them a great texture and flavor.
Sohits Rajdev
[email protected]These crab cakes are a great way to use up leftover okara. They're easy to make and they taste great!
Paul Oshodi
[email protected]I'm not a big fan of crab cakes, but I was pleasantly surprised by how much I enjoyed these. The okara gave them a light and fluffy texture, and the flavor was spot-on.
Eduardo Romero
[email protected]These okara crab cakes were a hit at my last dinner party! Everyone raved about how delicious and unique they were.