Surprisingly Good Crab Cakes

I discovered these crab cakes when I was making soy milk. When you make soy milk or almond milk, or any non-dairy nut based milk, you will be left with the pulp. I didn’t just want to throw this away so I started researching what to do with soy milk soybean pulp and discovered these little ditties. I will admit they were a little more labor intensive than I usually enjoy but I think the more I make them, the easier, and more delicious these cakes will become.

Leave a Comment