Ahoy soy friends!
Crab cakes have been on the menu! We had a fun day testing our two versions of soy crab cakes! We didn’t go home hungry, that’s for sure.
Our first one was a sweet potato curry crab cake. Our base was sweet potatoes, red pepper, crab, ground TVP (in place of bread crumbs) and a homemade curry sauce that was made using silken tofu. We topped it with a crunchy, oven-baked kale chip.
Our second was a fresh mango and red pepper crab cake with a lime-edamame sauce. For bread crumbs we used ground TVP and ground toasted almonds.
The crab cakes were a great way to end our busy week of testing! Next week we will be finishing dessert testing.
Until then…SOY ON!
Celia & Lauren