Vegan Crab Cakes Recipe

Written by Lindsay Nixon

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.

Vegan Crab Cakes Recipe

Servings: 7

Description:

A vegan version of America's beloved crab cake thats baked instead of fried! Nasoya makes fat-free vegan mayo but you can find a recipe for homemade fat-free vegan mayo in my cookbook or by running a quick Google search.

Ingredients:

10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Instructions:

Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsley crumbled. Transfer to a large mixing bowl and repeat with celery, onion, mushrooms and bread. Add spices and mayo, stirring to thorougly combined. 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 in Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Posted on May 4, 2009