Okara "crab" Cakes

Okara "crab" Cakes created by MsBindy

This recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use Okara after I received my soymilk maker and this is one that I found. Use a food processor to chop of the vegetables quickly. I've also let the mixture rest overnight with no problems. Prep time includes the 10 minutes to rest the mixture. Now, you won't mistake these patties for real Maryland Crab Cakes by any means. But, if you're looking for something a little different, you may find these are a good option.

Ready In:
1hr
Yields:
Units:

ingredients

  • 1 -2 slice whole wheat bread, broken into pieces
  • 12 cup celery, minced
  • 1 medium onion, chopped
  • 2 carrots, minced
  • 12 green pepper, minced
  • 14 cup parsley, chopped
  • 2 cups okara (or amount from one batch of soymilk)
  • 12 cup quick-cooking oatmeal (not instant)
  • 1 -2 tablespoon Old Bay Seasoning
  • 1 teaspoon nori (or other flaked sea vegetable)

directions

  • Whirl the bread in a food processor into fine crumbs.
  • Place the crumbs on a baking sheet and toast in oven for about 8 minutes, or until dry and toasty. Remove and set aside for later.
  • In a non-stick skillet, cook the celery, onion, carrot, pepper and parsley until softened (about 5 minutes.).
  • In a large bowl, combine the okara, sauteed veggies, oatmeal and seasonings. Mix well and let rest for 10 minutes.
  • Preheat oven to 350°F Use 1/3 cup (packed) to form 7 patties about 3 inches across and 1/2 inch thick. Coat the patty with the toasted bread crumbs and place on a greased baking sheet.
  • Bake 15 minutes. Carefully turn over the patties and bake for another 15-20 minutes.
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@MsBindy
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@MsBindy
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"This recipe comes from Fatfree Vegan Kitchen. I was looking for recipes to use Okara after I received my soymilk maker and this is one that I found. Use a food processor to chop of the vegetables quickly. I've also let the mixture rest overnight with no problems. Prep time includes the 10 minutes to rest the mixture. Now, you won't mistake these patties for real Maryland Crab Cakes by any means. But, if you're looking for something a little different, you may find these are a good option."
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  1. Jennifer R.
    These had good flavor, but they didn’t hang together well for me, I also ended up with closer to a dozen patties although I measured them with 1/3 c. I used a Japanese seaweed seasoning mix and added much more than the Nori measurement in the recipe for better flavor. I recommend the full 2 tbsp of Old Bay. I baked for much longer than indicated and ended up turning the oven up to 425. I think I will try adding 1-2 tbsp of wheat gluten next time to try to bind the patties better.
    Reply
  2. VeggieGirl64
    We just started making soy milk since everything is so hard to get in stores during the pandemic. This is an easy and delicious way to use okara! I made a vegan dill remoulade to go with it: https://www.eatfigsnotpigs.com/crabless-cakes-with-dill-remoulade-vegan/. This pair is a keeper!
    Reply
  3. Rambozo
    Very interesting. I was looking for ways to use up okara and this one is a keeper.
    Reply
  4. billybolo
    Finally a use for okara other then compost! I've tried using it to make hummus, veggie burgers and even as vegan ricotta cheese; all with no luck. I'll be making this again. Thanks for sharing!
    Reply
  5. Veronica144
    Thank you for a very nice recipe. I never really had crab cakes as an omnivore so I have nothing to compare them to, but I wanted to give this a try since I used to LOVE crab legs! These were a nice change to the traditional veggie pattie. I used the garlic and herb Old Bay seasoning and had it with homemade tartar sauce and cocktail sauce. Thanks for posting! It's always nice to find interesting new ways to make vegetarian versions of our old favorites...
    Reply
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