Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 Hi: Although I do not have that particular recipe, I have followed pretty much the standard crabcake recipe using grated and drained zucchini in the place of crabmeat with good success. If you cannot find the one you are looking for, perhaps you'd care to try it? -Kathy You Wrote: Hi all, I've been reading this group for many months but I'm the quiet type...I think this is my first ever post here! I have found many wonderful recipes over the months that have been added to my out of control collection. I've been veg for about 10 years. I am desperate for a recipe that was in last monthes (may) Vegetarian Times Magazine. It was the issue with something " Fiesta " on the front. I have mysterioulsy lost my copy and am longing for a recipe that I tried and loved! It was sort of a crab cake (without the crab of course), i can't remember the actual title, and there was a tartar sauce recipe in the same article. It was featured prominently in the magazine and it was delicious and easy...though not necessarily that quick. The recipe incled tofu, hijiki seaweed, and typical crab cake seasonings among other things. If has this article and could share both recipes with us I would be so grateful! I'd love to save the expense of ordering a back copy of the magazine. I would encourage anyone to try this. I've never had a real crabcake so I don't know how it stands up that way but my boyfriend (non-veg) and I both loved it. THANKS IN ADVANCE!! funkysisterusa contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 hi kathy, thanks! would you mind posting your recipe? one of the reasons i love the one in veg times is because the seaweed added that...you know...taste of the sea. i will order it if i have to (i'm sure i'll find it as soon as they charge my card!) and will post it here then but am also interested to try some variations! thanks for your response! kendra (snip) Although I do not have that particular recipe, I have followed pretty much the > standard crabcake recipe using grated and drained zucchini in the place of > crabmeat with good success. If you cannot find the one you are looking for, > perhaps you'd care to try it? > > -Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 Hi Kendra: The recipe came from the Cooperative Extension Services here in Baltimore City quite a while ago. I'll need to do some digging to find it. In the meantime, I would try modifying the Old Bay can recipe, i.e. 1 lb. crabmeat substitution would be grated, drained zucchini, 1t. Old Bay seasoning, 1/4 t. salt (or in your case, use the seaweed by all means), 1T worchestershire sauce, 1T chopped parsley, 1T baking powder, 2 slices bread torn into small slices, shape into cakes and fry or broil. voila! -Kathy >===== Original Message From ===== >hi kathy, > >thanks! would you mind posting your recipe? > >one of the reasons i love the one in veg times is because the seaweed >added that...you know...taste of the sea. i will order it if i have >to (i'm sure i'll find it as soon as they charge my card!) and will >post it here then but am also interested to try some variations! > >thanks for your response! > >kendra > >(snip) > > Although I do not have that particular recipe, I have followed >pretty much the >> standard crabcake recipe using grated and drained zucchini in the >place of >> crabmeat with good success. If you cannot find the one you are >looking for, >> perhaps you'd care to try it? >> >> -Kathy > > > > >contact owner: -owner >Mail list: >Delivered-mailing list >List-Un: - > >no flaming arguing or denigration of others allowed >contact owner with complaints regarding posting/list >or anything else. Thank you. >please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 Does anybody know what imitation crabmeat is made of? I have seen it around but have never ventured to find out what exactly it is. kimberlyGet more from the Web. FREE MSN Explorer download : http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2001 Report Share Posted May 29, 2001 - chai gal Tuesday, May 29, 2001 10:59 PM Re: Re: vegetarian crab cake Does anybody know what imitation crabmeat is made of? I have seen it around but have never ventured to find out what exactly it is. kimberly Hi Kimberly, Most ot it is made of white fish. (Louis Kemp is the brand name that comes to mind, but most store brands are made with the same stuff.) ~Cyn ===="I am not afraid of Storms, for I am learning how to sail my Ship." ~Louisa May Alcott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2001 Report Share Posted May 30, 2001 I've only seen the imitation crabmeat that's made out of other minced up fish. - chai gal Tuesday, May 29, 2001 8:59 PM Re: Re: vegetarian crab cake Does anybody know what imitation crabmeat is made of? I have seen it around but have never ventured to find out what exactly it is. kimberlycontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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