Although I’ve never actually had a crab cake made of actual crab I am a sucker for a good tempeh cake with a little tartar sauce or a spicy remoulade. I’ve generally steered clear of vegan crab meat as the thought of handling something that was remotely crab like kinda grossed me out plus why go out and buy expensive mock products when tempeh is just a couple bucks and readily available?
Somehow, while veganizing Paula Deen recipes for my blog The Lady and Seitan I found myself with a need for mock crab meat, on more than one occasion. So it was time to bite the bullet and order this strange beige stuff. I was surprised at how nutrient rich and high in protein Match Meats Mock Crab meat is. I was also surprised that immediately upon opening it my entire kitchen smelled like the Fisherman's Wharf in San Fransico. Every dish I've used this stuff in from my own impromptu crab cakes and She Crab soup to Paula Deen's Chesapeake Bay Crab Cakes have turned out phenomenal with a great, chewy texture and, what I assume, is a crabby flavor. Match Meat's Mock Crab Meat is now I staple item that I keep in my fridge just in case since it cooks up quickly and really hits the spot. However, the smell alone makes me think not once, not twice but thrice before making anything with it. I only cook with it on warm days when there is a great little breeze going outside so I can open my windows, light a candle and let the scent waft out the house.