Thursday, April 25, 2013

Sophie's Kitchen - Vegan Crab Cake

I'm a big fan of Sophie's Kitchen's products. They make vegan seafood products from konjac root, a staple in Southeast Asia that is very popular in traditional Japanese cuisine.  Their best selling item right now is the Vegan Crab Cake and for good reason.

Zach and I used it to make crab cake sandwiches using The Organic Gourmet's Tartar Sauce. I baked mine while Zach pan fried his in oil after it was baked. I will say that the fried one tasted better, but being the health nut that I am, I try to avoid frying products whenever possible. The crab cakes have an interesting texture that is sort of like pulled pork so perhaps that is how crab cakes are as well. They tasted very similar to the crab cakes I'd had as a young child and I really enjoyed their flavor.

I did, however, find them to be quite small and once I topped the sandwich with a bun, you could barely see them. As far as ingredients go, they are fairly natural, however, they do use modified potato starch and calcium hydroxide. The other ingredients include pea protein, agave nectar, canola oil, rice vinegar, wakame powder, rice flakes, and spices. I should also mention that they are now Non-GMO Project Verified so you can feel confident knowing you won't be consuming genetically modified organisms in your crab cakes.

So, all in all, I like the taste and texture and I love that they are non-GMO. If only they made them a bit bigger, they'd be perfect.

Full Disclosure: Although the products were provided to me for free, to review, that, in no way, influences my veracious opinion. 

1 comment:

  1. These crab cakes are out of this world!!! I only would have wished they were made without Agave...:(