(NO) CRAB CAKES BENEDICT
Eric Obenauf is the Editorial Director of acclaimed indie press Two Dollar Radio, which he founded with his wife, Eliza, in 2005. Eric was included in Publishers Weekly’s “50 Under 40” list, spotlighting 50 individuals working in publishing under age 40 worth watching, and was one of five finalists in the magazine’s 2016 “Star Watch” awards. At Two Dollar Radio Headquarters — an indie bookstore, vegan cafe, bar, and performance space opened in 2017 in Columbus, Ohio — Eric stocks the books and chefs it up in the kitchen. He enjoys camping, hiking, cooking, reading outside with a beer or two like a gentleman, and dad jokes. Two Dollar Radio Guide to Vegan Cooking is his first cookbook.
Ingredients
- 2 cans jackfruit
- ⅛ cup capers
- ¼ cup caper juice
- ½ cup grated carrot
- ¼ onion, diced
- 1 teaspoon cajun seasoning
- 1½ cups corn, pureed with 3 pieces of garlic
- ½ tablespoon seaweed spice
- 2 tablespoons lemon juice
- ~2 cups breadcrumbs
Directions
CHEFFING INSTRUCTIONS
- Add jackfruit to pot, discard cores of pieces and pull until stringy. Add capers, seaweed spice, lemon juice, and caper juice and simmer so that jackfruit absorbs flavor.
- Blend corn and garlic.
- Combine jackfruit, corn puree, diced onion and carrot, and breadcrumbs to a mixing bowl and stir until achieves consistency of a semi-firm patty.
ASSEMBLY
- Heat both sides of patty in pan with light oil, add to toasted english muffin half, and top with hollandaise sauce (see recipe on p. 45).
Recipe Note
THE DISH: Pinkies up for this one! These buttery (no) crab cake patties are certain to delight your Pinochle crew. You can also serve these crabby patties as appetizers with a citrus aioli, or on a sandwich.
