Happy Herbivore Blog

Vegan Crab Cakes Recipe (Fat-Free, Baked Crab Cakes)

Posted by: Lindsay S. Nixon |

Category: Recipe

Scott is training for his first marathon. He ran 18 miles today and during mile 17, Scott got into a spat with a tree root. It's clear from the photo that the root won ;) Ah well, points for mother nature.

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Anyway, between the fall and the 18 miles, Scott was feeling pretty achy and sore. He asked me to make a protein heavy dinner to assist his recovery and I translated that as an excuse to make these crabby cakes.

They're easy to make and cute as a button. You can go all fancy and serve them over a bed of greens and fool your dinner guests into thinking you slaved in the kitchen for hours ;)

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If you are generous with the kelp and old bay (& I certainly was!) they'll be fishy enough to remind you of the real thing. I was inspired by this recipe by Ed at Eat Consciously. By the way, the mixture is exceptionally delicious eaten uncooked -- it's very reminiscent of a posh tuna salad.

Recipe:Crab Cakes

Description

A vegan version of America's beloved crab cake that's baked instead of fried!

Ingredients

Instructions

Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef's Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

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