Day 17: Make (or eat!) a traditional local dish.
Maryland is one of those states that’s pretty synonymous with a specific dish — crabcakes. Or anything with crab, really. As a child, years and years before I moved to Maryland, I visited cousins who lived here and went out crabbing with them. Even then, I remember feeling unhappy with the practice and very uncomfortable with the whole boiling-and-eating-them thing.
Now, thinking about my participation in the catching and killing of perhaps dozens of crustaceans makes me feel sad and guilty. Tonight’s dinner — the Chesapeake Tempeh Cakes from Vegan Brunch: Homestyle Recipes Worth Waking Up For — is my small way of offering up a little tribute to those crabs of my youth.
With a tempeh base, these cakes are quite filling. I didn’t have a red bell pepper in the house, so I substituted a yellow pepper instead. I also made one other big substitution: using Old Bay instead of the spice blend in the recipe. You can’t make crabcakes without Old Bay!
I did have a little trouble with this recipe. The cakes didn’t hold together well at all; I ended up adding some aquafaba as a binder. They’re also pan-fried in oil, making them a little heavy for me. That side of sliced peppers certainly helped!
Here’s to you, crabs of Maryland, and here’s to eating tempeh instead of flesh!
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6 thoughts on “Chesapeake Tempeh Cakes”
I can hear all the crabs of the sea cheering for you! Lovely tribute :)
Aw, thank you!
Awesome! I love faux-crab cakes and the Old Bay seasoning is on point! Happy MoFoing!
Old Bay is key for that authentic taste!
This recipe is one of our favorites ever. My husband loves them SO MUCH that he even has a little song and dance number just for this recipe. Good tip about the Old Bay. I have some and I never use it, so I’ll put it to use! :)
A song and dance number about food — that sounds like something that would happen in my house! Most of our songs are puppy-centric. ;)