Vegan Crab Cakes

Submitted by That is Dr House to

"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."

 

• Ready In: 20mins
• Ingredients: 13
• Yields: 10 cakes
• Serves: 5

ingredients

• 236.59 ml fine toasted breadcrumb
• 118.29 ml minced celery
• 118.29 ml minced white onion
• 78.78 ml minced carrot
• 1 small green bell pepper, minced
• 59.14 ml chopped fresh parsley
• 2.46 ml canola oil
• 453.59 g frozen extra firm silken tofu or 453.59 g frozen waterpacked firm tofu
• 14.79 ml Phillips seasoning
• 9.85 ml dry mustard
• 118.29 ml vegan mayonnaise
• 4.92 ml salt
• cooking spray

directions

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