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Mock Crab Cakes

What you need: 

7 slices whole wheat bread, broken into large pieces
olive oil, as needed
3/4 cup celery, minced
3/4 cup white onion, chopped
1/2 cup carrot, minced
1 small green pepper, minced
1/4 cup parsley, chopped
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoons Old Bay seasoning
1 teaspoon salt
3/4 cup vegan mayonnaise

What you do: 

1. Preheat oven to 350 degrees F. Grease a baking sheet. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dired and toasty. Remove from oven and set aside.
2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.
3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine the tofu, sauteed vegetable mixture, 1/2 cup of the breadcrumbs, mayonnaise and seasoning. Mix well.
4. Using about 1/3 cup for each cake, form mixture into 10 patties about 3" across and 1/2" thick. Coat each patty with remaining bread crumbs to cover.
5. Place patties on prepared sheet, and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.

Preparation Time: 
1/2 hour
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

I made this tonight for dinner and it came out delicious.  I added some dulse and lemon juice.  I accidentally used silken tofu but it still came out great.  I made rice pilaf and a little salad with it.  I'm making this again and giving this recipe to all my friends.  Thank you!!!!  :)>>>

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I followed the recipe somewhat close. I don't have old bay seasoning, so I made my own using crushed bay leaves, celery salt, black and white pepper, nutmeg, mace, paprika, cardamom, ginger and allspice. I didn't add any extra salt as per the recommendations of other reviewers and I wish I had. The batter tasted great and just salty enough, but the bread crumbs kind of dried it out. I couldn't get these to stay together, so next time I'll probably add some egg replacer or something else to help with the binding. Overall, these were pretty good. I like the idea of these and I think they have the potential to be excellent, with some tweaking.

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One of my favorites meals to order at a restaurant when I was a pescetarian was crab cakes.  It was almost a hobby of my husband and mine to try it at as many different restaurants as possible.
I had used a mock crab cake recipe prior to this that had rice in it.  We both liked that recipe, but I can say we probably wont be using the old recipe anymore after trying this one.  We both thought they were fabulous.  We both took left overs to work and everyone who tried a bite wanted the recipe.  I used an extra firm tofu instead of just firm and pretty sure I didnt use nearly the amt of oil stated; otherwise followed the recipe exactly.  This ones a keeper.

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These mock crab cakes, besides for not tasting like crab, were actually pretty good. I'm not putting them on my favorites list, but I will make them again. Next time, I'll probably try freezing and thawing the tofu, maybe add some scallions and fry them instead of bake. But this time I just followed the recipe.

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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!

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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.

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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!

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

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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.

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Anonymous

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.

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