I don’t post about it a lot, but seafood is actually a staple part of our diet. The only reason I haven’t featured more of it is that I can’t cook a good-looking piece of fish to save my life. I can make it taste good, but I’ve either poked the holy heck out of it, or it comes off the pan broken… and I just can’t get seem to get a picturesque sear when it counts. But crabcakes covered in panko and baked (my preferred foolproof method so they won’t fall apart), I can do. Now, this flavor combo could also be applied to chickpea cakes, but this time these are the real thing. Not krab with a K, and not a veggie “crab” quotation-marked-version. They’re made with fresh Louisiana crab that I couldn’t pass up at the market the other day. What I love about making crab cakes at home is that they taste just as good as they do in a restaurant except without the frying and the butter. They taste like a splurge, but they aren’t. This asian(esque) version made with coconut milk adds a sweet, rich flavor and no mayo is required. This sauce, on a whim, turned out to be a total winner… I had half an avocado and an opened package of silken tofu that needed using up, so I made this creamy wasabi sauce. Later I thinned it with a bit of water and used it as a creamy vegan salad dressing. Adapted from marthastewart.com
