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    You are in: Home / Recipes / Vegan Crab Cakes Recipe
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    Vegan Crab Cakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    That is Dr House to you's Note:

    Adjust the Phillips to taste or you can use Old Bay if so inclined. I am not so inclined. Also note this is a work in progress. I was not happy with the original Veggie Life site recipe on this. Posted here to work on it.

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    Ingredients:

    Serves: 5

    Yield:

    cakes

    Units: US | Metric

    Directions:

    1. 1
      For Texture: Freeze the tofu and then thaw.
    2. 2
      Note the waterpacked and the silken firm are experiemental textures.
    3. 3
      Do NOT press the silken simply let drain after thawing. Do press the waterpack.
    4. 4
      Preheat oven to 350°.
    5. 5
      Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened.
    6. 6
      Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE.
    7. 7
      Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well.
    8. 8
      Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs.
    9. 9
      Place on sprayed baking sheet and spray tops lightly with spray or Olivio.
    10. 10
      Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Crab Cakes

    Serving Size: 1 (167 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 188.6
     
    Calories from Fat 57
    30%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 2.4 mg
    0%
    Sodium 721.1 mg
    30%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.5 g
    18%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    Phillips seasoning

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