A vegan crab cake dish I have created with plant-based ingredients that is a touch of jazz and extraordinary flavor
When I appeared on Harry Connick, Jr.'s syndicated talk show, Harry, we had a chance share our New Orleans background. My grandfather was from New Orleans and boy he could cook. I appreciate my heritage and enjoy infusing the culture into my creations when I can. It's filled with rich history, an eclectic variety of seasonings and flavors that can take you to a place you love.
Find ways to infuse that rich New Orleans flavor into plant-based dishes without all the added salt is what I strive to do on occasion. So, when I discovered Good Catch Foods in my local grocer I was intrigued, puzzled and curious. This plant-based product claimed to taste like seafood and to be a great source of plant-based protein. You know for when your friends and family ask you, "so, where do you get your protein?"
It was a sunny Sunday morning and I wanted something hearty, filling and yet 100% vegan and I wanted breakfast like my grandparents used to make. So, what started out as a simple crab cake dish turned into a full brunch complete with one of my favorites grits (with butter and sugar of course it's the only way.)
History
Proteins are made up of amino acids and there are 20 of them in total. The human body is able to synthesize or create 11 of them – the remaining 9 are known as “essential amino acids” because they must come from your diet. A complete protein is one that contains all 9 of those essential amino acids and there are several plant foods that fit this description such as quinoa, buckwheat, hemp, and soy.
This dish can be prepared in a healthy way with low fat, low sodium, low carbs and less calories by substituting just a few ingredients. According to Nature's Path, plant-based proteins are building blocks for healthy muscles and tissues, plant protein may also be beneficial for weight loss. Plant-based proteins tend to be lower in calories and fat than animal proteins but higher in fiber and essential nutrients. By swapping plant proteins for animal proteins, you can reduce your caloric intake and boost your daily nutrient profile. You may need to consume a variety of plant proteins to get all of the essential amino acids, but that’s also the best way to make sure you get all of the vitamins, minerals, and other nutrients you need.. Give my vegan take on crab cake and omelet brunch a try below and tell me what you think on Facebook, Instagram or Twitter at @chefcynthiaeats.
New Orleans Vegan Crab Cake Brunch
Makes 2 servings
Ingredients
Crab Cakes
1 box Good Catch Crab Cakes
2 tbsps vegan butter or 2 tbsp grape seed oil
Vegetable Omelet
1 cup Just Egg
1/2 cup of fresh organic chopped kale
1/2 cup fresh bella mushrooms
1/4 cup diced white onions
1/4 cup diced green onion
1 pre-cooked Hash Brown (air fry to eliminate use of added oil)
2 tbsp Slap Ya Mama seasoning
1/2 tsp black pepper
1 tsp Old Bay seasoning
Southern Grits
Substitute whole milk for almond milk
Start with the crab cakes
1. In a large skillet, sauté diced white onions, green onions, Slap Ya Mama and Old Bay seasoning and 8 Good Catch crab cakes in 2 tablespoons of vegan on low to medium heat slowly for approximately 4 minutes on each side. Cover the skillet.
Follow up with the omelet
1. In a skillet, add 2 tablespoons of grape seed oil or vegan butter, add kale, white onions, green onions and sliced bella mushrooms
3. Season with Slap Ya Mama, kosher salt and black pepper to taste slowly on low heat. Allow to Just Egg to bubble in the center and once firm add crumbled pre-cooked hash brown. When the edges are formed or light brown fold into an omelet.
4. Slide crab cakes and omelet onto plate and add your southern grits on the side. Garnish with green onions and serve warm with your favorite Belini or Peach Mimosa.
Tech
Low tech dish. I use non-toxic Caraway ceramic cookware for ease of use I use. Cosori air fryer to pre-cook my frozen hash browns without added oil.
Salud!
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