for the crab cakes
- 1 cup of farro
- 3 cups broth
- 1/4 cup shallots, minced
- 1 sheet of toasted nori, crushed into a powder
- 1 tsp Old Bay seasoning
- 1 tsp dried dill
- 1–2 tsp sriracha
- 2 tsp capers, plus 2 tsp of the brine
- 8 Ritz crackers, crushed with your fingers
- 1 1/2 tsp Ener-G, whisked with 2 TB water
- 1 tsp baking powder
- 1 1/2 TB raw tahini
- 1/4 cup chopped red or orange bell pepper
- 1/3 cup panko crumbs, for breading
- cooking spray, or olive oil, for frying
- 1/8 cup each of sriracha and Vegenaise, for serving OR 1 tsp dried dill, mixed with 1/3 cup Vegenaise
To prepare the farro
- Rinse it in a sieve, then transfer to a medium-sized pot. Add the three cups of broth, bring to a boil, then cover and reduce to a low simmer for about 25 minutes. Check the farro after 20 minutes—it should be slightly chewy and expanded to twice its size. Continue to simmer for an additional 5 minutes if needed, then drain any extra broth off the farro and allow it to cool.
- Transfer the farro to a food processor and pulse just a few times—you still want it to be a little chunky. Remove it from the food processor and place it into a medium-sized bowl.
- Next, transfer the rest of the crab cake ingredients into the food processor, except for the bell pepper, and pulse until combined, then transfer it into the bowl with the farro.
- Fold in the bell pepper and stir to combine. Then, place the mixture in the refrigerator to chill for at least an hour.
When you are ready to make the crab cakes
- Divide the mixture in half, then form six equal portions from each half to create 12 equal-sized portions. Roll them into balls, then flatten them out between your palms a bit. Press them into the panko crumbs, tapping off any extra.
- Heat a skillet over medium heat. Add about a tablespoon of olive oil or some cooking spray into the pan, then fry the cakes until golden brown. Serve immediately with the sriracha or dill sauce.