CRAB CAKES WITH VEGAN MAYONNAISE
Loaded with crab meat, this dish is lightened with vegan mayo and grain-free cracker crumbs.
I have been using lent to incorporate more legumes and non-gluten grains back into my diet. As with any introduction, I have been doing it slowly and methodically in order to track any problematic issues. During Orthodox lent, we eliminate most animal products, however shellfish and mollusks can be included. It’s a good time to bring legumes and non-gluten grains back into my diet. But since we don’t eat eggs, I needed a vegan mayonnaise for crab cakes. And since I’m incorporating legumes, I developed a quick mayonnaise (OMG) made from aquafaba, or, the liquid from canned garbanzo beans. It made the lightest, most flavorful mayonnaise, and it worked perfectly as a binder, along with the grain-free cracker crumbs. The ingredients really let the crabmeat shine. I served them with the Skordalia to give it a creamy, garlicky counterpoint, and this dish was a hit.
