Crab cakes, as with most meaty things, are really all about the texture and the seasoning. Banana blossom is the perfectly soft ‘pulled meat’ texture here; Old Bay seasoning is the key to the flavour. Serve for friends and watch those socks get knocked right off.
You will need
Makes 12
- 120g salted wheat crackers (gluten-free if required)
- 2 tomatoes, diced
- 1 spring onion, roughly chopped
- 1 1/2 teaspoons cornflour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon white vinegar
- 4 teaspoons shredded nori
- 1 teaspoon vegan Worcestershire sauce
- 1 1/2 tablespoons Old Bay Seasoning
- 260g tinned banana blossom, drained from 510g tin
- Canola oil, for shallow-frying
- Lemon wedges, for serving (optional)
Tartare Sauce
- 230g dill pickles (gherkins), finely chopped
- 2 tablespoons finely chopped dill fronds
- 1 cup vegan mayonnaise
- 2 teaspoons freshly squeezed lemon juice, or to taste
- 1 teaspoon Dijon or American mustard, or to taste
- 1 teaspoon caper brine, or to taste
Recipe: Zacchary Bird
Directions
Step 1
Crush the crackers into a fine dust using either a food processor or in a zip-lock bag with a rolling pin and lots of gusto. Transfer to a large bowl.
Step 2
Cut the banana blossom into small pieces, then run under tap water and wring out excess liquid from the mixture to remove the brine flavour.
Step 3
Process the tomato, spring onion, mustard, Tabasco, vinegar, nori, Worcestershire sauce and Old Bay Seasoning in the small bowl of a food processor.
Stir the crushed crackers through the mixture before mixing in the chopped banana blossom.
Lastly, stir through the cornflour and set aside for 15 minutes.
Step 4
Roll the crabless cake mixture into 12–14 balls and press down lightly to make mini cakes.
Step 5
Heat 1 cm of canola oil in a large frying pan over high heat. Working in batches, add the cakes to the oil, flattening further with a spatula if desired before spooning some hot oil over the top. Cook for about 1 1/2 minutes each side, until crisp and golden brown. Transfer to a plate lined with paper towel to drain.
Step 6
To make the tartare sauce, combine the dill pickle and dill in a small bowl. Stir through the mayonnaise until well combined. Gradually add the remaining ingredients, tasting and adjusting the flavour as you go until you reach a balance you are happy with.
Serve the cakes with a fresh salad greens, lemon wedges, and tartare sauce.
Recipe: Zacchary Bird
