A few days ago, a wonderful chef Ronit Penso of Tasty Eats posted a recipe for Corn and Shrimp Cakes. They looked so appetizing that I was tempted to make them right away. There was only one problem: all shellfish is not kosher. There are a few kosher substitutes that are made to look like shrimp, crab, lobster tails, etc. To me, they all taste the same, and since I don’t know the taste of shellfish to begin with, I can’t tell you how true they are to the original.
I used the crab-flavored ones because they are easier to work with. For that same reason I use them in California rolls sushi: they are packaged as strips that could be cut lengthwise or across, chopped, diced, pulverized, whatever…
This is what my fake crab meat looked like when it emerged from the food processor. Other than that, I made only one other change in Chef Ronit’s original recipe: instead of part semolina, part regular flour, I used spelt flour, to make my Crabless Crab Cakes gluten free. I kept the rest of the ingredients and followed Chef Ronit’s method.
We were very happy with the finished product. Thank you, Chef Ronit, for this delightful addition to my repertoire. For Chef Ronit Penso original recipe, please click here.