All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
See that gorgeous slaw? My recipe for it is HERE. It takes ten minutes & can be made even a day or two in advance. I used just a hint of Just Mayo in it. If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.
Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread! I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls. There were several steps but none were difficult. Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather. Here are some photos of my process:
I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle. They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above. That is a raw cheese and can be made in minutes.
Vegan Crab Cake Po’ Boy with Avocado
As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)
The roll of your choice
Sliced radishes (optional)
Assemble your Po’ Boy! It is just that simple. Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw! BOOM! Enjoy!
I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at. It looks like crab!