Tuesday, 29 January 2019

Black Eyed Pea and Courgette 'Crab' Cakes

Since making the Cincinnati Spaghetti from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz, I have been perusing the cookbook quite a bit of late.
Over the weekend, I made these vegan Black Eyed Pea and Courgette 'Crab' Cakes as I wanted to start using my tub of Old Bay Seasoning.  I made the recipe from scratch.  Soaking the black eyed peas overnight and cooking it the following day; and blitzing fresh breadcrumbs at home.
This is not a sponsored blog post - I bought this product to try
These vegan 'crab' cakes were nice, but they did not blow me away. I think I would prefer the Chesapeake Tempeh Cakes from Vegan Brunch for more 'fishy' flakiness, as these ones were made with grated courgettes and seemed to impart an element of dampness to these savoury cakes.
Still nothing goes to waste in our home, they were all eaten with homemade Sriracha mayo.

Other Savoury Cake Recipes 


  1. A recent article about Old Bay is titled "The Cult of Old Bay." Quote:

    "About 8.3 million blue-and-yellow cans of the seasoning are sold annually in the United States. Its devotees share recipes and stories in the Old Bay fan club and join the Old Bay Facebook page, which has 551,000 likes and comments like “I put that s#!t on EVERYTHING!” There are Old Bay hats, T-shirts, and Christmas ornaments."

    So you must be on trend!

    best... mae at maefood.blogspot.com

  2. Thanks Mae, interesting to know. I had heard of Old Bay this side of the world, but never had reason to use it - until a recipe in a vegan cookbook listed it as one of the ingredients to mimic 'crab' cakes.


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