Recipe of the month – CB Sushi’s crab cake sliders

Chloe Goldenberg, 24 year-old CEO of vegan-friendly catering service CB Sushi, shares her unique recipe for crab cake sliders.

CHLOE SAYS: “I LOVE TO TAKE a classic concept and ‘veganise’ it to the point where you would struggle to tell the difference.

“This dish is my plant-based interpretation of a classic crab cake.

“Sometimes the things we eat are indelibly mapped into our minds. If you’re a vegan who used to eat crab, this recipe should really tap into those memories.

“These sliders make the perfect appetiser, either as a hand around canapé or paired with potato wedges, or served with salad as a main meal. A real crowd-pleaser.”

INGREDIENTS

CRAB CAKES (MAKES 4/5)

• 1 tin jackfruit in brine (565g)1/2 tin sweetcorn (80g)
• 2 spring onions (finely sliced)
• 1 tbsp parsley (finely chopped)
• 1/2 tsp dijon mustard
• 1 tsp 100% maple syrup
• 1 tsp dill
• 1 tsp sriracha
• 1 tbsp tomato ketchup
• 1/2 tsp lemon juice
• 1/3 tsp onion powder
• 1/3 tsp garlic powder
• 1/3 tsp paprika
• 1/2 cup tempura flour
• 1/2 cup water
• 1 pinch salt
• 3 cups golden breadcrumbs
• Tempura flour
• Vegetable oil (for frying)
• Mini burger buns of your choice

COLESLAW

• 1 cup red cabbage (finely sliced)
• 1/2 cup carrot (grated)

COLESLAW MARINADE

• 1 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp grainy mustard
• 1/4 tsp maple syrup
• Pinch of salt

TARTARE SAUCE

• 1/2 cup vegan mayonnaise
• 1 small shallot finely diced
• 1/2 pickled cucumber finely diced
• 1/2 tsp parsley finely diced
• 1/2 tsp pickle juice
• 1/2 tsp lemon juice
• Pinch of salt

CRISPY SHALLOTS

• 4 small shallots sliced (separate slices, dip
  into tempura flour mixture and deep fry
  until crisp)

METHOD

CRAB CAKES

Split the tin of jackfruit in two and place into a high speed blender one half at a time for around two seconds until it looks like flakes of fish (you don’t want it to turn to mush). Once both halves are chopped, place into a dishcloth and squeeze out all of the liquid.

Now place sweetcorn, spring onions, parsley, dijon mustard, maple syrup, dill, sriracha, ketchup, lemon juice, onion powder, garlic powder and paprika into a bowl and mix well (the mixture shouldn’t be too wet, but wet enough to bind together nicely).

Take your tempura flour and put into a separate bowl and start by slowly adding water until you get a pancake mixture type consistency (not too thick).

Next, start to form your crab cake mixture into balls (approximately one tbsp per ball) and dip them one at a time into the batter and then cover in breadcrumbs – forming a patty shape with your hands.

Either in a wok or deep fat fryer, heat the vegetable oil until it starts to bubble. Then fry each cake until golden brown (if using a wok make sure you flip the cakes over to achieve a full golden coverage).

COLESLAW

Take the finely sliced cabbage and carrot and place in a bowl. Mix together your coleslaw marinade separately and then drizzle onto the coleslaw until lightly coated before adding salt and pepper to taste.

TARTARE SAUCE

In a bowl, add together the ingredients for the tartare sauce and mix well.

TO SERVE

Take your mini burger buns and cut in half, grill them in a pan with some vegan butter to lightly toast the base. Layer a solid pinch of your coleslaw on the bottom part of the bun alongside a dollop of your tartare sauce.

Now take your cooked crab cake and put it on top (option here to add slightly more tartare sauce onto the top of your cake if you want). Add the crispy shallots, place the top of the bun and serve.

GIVE CHLOE’S RECIPE A GO AND POST THE RESULTS ON INSTAGRAM! TAG US @YM_LIVERPOOL