Mock Crab Cakes

[FettOlsiris]

I made these yesterday.  I was nervous because I've never had a crab cake before so I had nothing to compare it to and my husband has lived in Maryland all his life!  I followed the one reviewers suggestion of draining the tofu, freezing, thawing and crumbling it.  I also used more mayo to make sure it wouldn't fall apart.  My husband thought these tasted really good.  Howe'ver, he said that they're usually not breaded on the outside and that they're usually either pan fried or deep fried instead of baked.  But they were great tasting and I will make them again!

[alekolu]

This recipe turned out pretty well, but I changed a few things.  I just went ahead and mixed all the bread crumbs into the mixture to begin with instead of reserving some of them for breading at the end.  I also added some chopped seaweed to give it that "fishy" flavor.  Plus, I added a little bit of lemon juice and some dashes of tabasco sauce to the mix.  I also grated the tofu instead of processing it.

I really enjoyed this recipe.  I served it with some tomato soup and salad, and my fiance says it was one of the best meals I have ever cooked!  But, I do think that deep frying may make them taste even better, so I believe that I will try that the next time I make them.

[bea.n.ellie]

This recipe was AWESOME! I didn't have enough veganaise (I forgot to check before I started cooking!) so I used 1/4 cup veganaise and 1/2 cup tofutti cream cheese and it turned out great anyway...Thanks! 

[chudoc324]

I've been looking for a good mock crab cake recipe for some time now and these are AMAZING! They were so good that even my meat eating roommates ate them up, too! Thanks so much for sharing!

[HopelessVanity]

i made these last night only i used cilantro and scallions instead of parsley and onions- they turned out great! i served them with a wild rice pilaf and steamed veggies.

[laur b.]

These were great, even though they had an odd kick since I accidentally used oregano instead of PARSLEY-oops... They were both in green bottles and I was rushing. Anyway, I fried them in a little canola oil and ate them with some lemon and a 'tartar sauce' (nayonnaise mixed with relish). They would've been amazing if I hadn't been such a dumbass with the oregano.

[ramabanana]

I used this mixture for stuffing mushrooms, and it is tha' bomb!! It's really addictive by itself, but I made a cocktail sauce to dip it in, ya know, like the sort of thang you would make a shrimp cocktail with. Mmmmmmm.....

[veggeroni]

I thought this was good but the mixture was way too wet for me - the cakes hardly stayed together at all for me. I will only use 1/2 cup or less of mayo next time, and also, I'll use extra-firm tofu instead. I subbed toasted wheat germ for the breadcrumbs and that worked out nicely.

[heavenlygarcia]

These are a bitch to make, but totally worth it!!!  They turned out soo good.  I did bake them instead of fry them though at 350F untill crisp on the outside, but it took along time so next time I will bake at a higher temp. Thank you for this recipie.

[VestaTuran]

These are wonderful, but I will have to adjust the cooking time and/or method, mine didnt brown in the time suggested. 

[Living_My_Truth]

I made these last night and served with Lemony Potoates from Veganomicon.  They were great, but I agree with the poster who thought they were a little too salty-and I didn't even put in the separate tsp. of salt.  It may have been because I made my own Old Bay seasoning that was primarily celery salt.  Next time I will use half celery salt and half celery seed/powder in my Old Bay recipe and then they should be perfect.  I also used Wheat Germ instead of bread crumbs, and they were fabulous with this substitition.  Dried parsley will work fine if you don't have fresh.  Thanks for a great recipe!

[Raeltsa]

I altered the recipe quite a bit, but I used the given directions.
First of all, I used five large tortillas instead of bread slices. I omitted the celery. carrot, pepper, parsley and Old Bay.
Instead of the eggless mayo, I used 2 egg replacer 'eggs".
Due to lack of tofu, I subbed a third of a package of tempeh, a vegan hot dog and several slices of vegan chicken and added a teaspoon or so of dill.
The improvision was done because I realized to late that I didn't have any of the veggies, other than the onion, on hand.
Because the hot dog and chicken already had spices in them, they didn't any extra spice.
Even with all of that, they turned out fine.

[allularpunk]

these were AMAZING! the only problem was that they were a tad salty, but that was hardly a big deal.  our friend who is a really good cook (and completely NON veggie) loved them as well.  my boyfriend and i will be making these on a regular basis now, for sure.  i think next time we'll freeze the tofu to make it a little chunkier, but texture isn't really and issue with us, it's all about flavor!