Tempeh Crab Cakes
1 package (8 ounces) tempeh, finely chopped
1/2 small yellow onion, finely chopped
1/2 cup yellow and red bell peppers, finely chopped
1 green onion, finely chopped
1 medium carrot, finely chopped
1 small celery stalk, finely chopped
2 cloves garlic, minced
1/4 cup lobster and oyster mushrooms, finely chopped
5 tablespoons vegan mayonnaise
1/2 medium lemon, juiced
1/4 teaspoon vegan Worcestershire sauce
1 egg replacer (I use Ener-G)
2 tablespoons nutritional yeast
1/2 tablespoon Old Bay seasoning
1/2 teaspoon dried mustard
salt and pepper, to taste
1/2 sheet nori
1/3 cup Ritz-style crackers, crushed
peanut oil, as needed
all-purpose flour, to dust
1. In a very large bowl, mix the tempeh with all the vegetables. Add in the condiments and spices. Mix well.
2. Over a burner, toast the nori on each side. Crumble into the bowl. Add the crackers. Mix contents well. Heat a large skillet with peanut oil over medium heat.
3. Dust the counter with flour. Form the crab cake mixture into medium sized balls. Flatten a bit and coat the entire crab cake in flour. Fry on each side until completely golden.
Serve with vegan tartar sauce or horseradish sauce and coleslaw.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/03/tempeh-crab-cakes.html