May 4, 2009
Vegan Crab Cakes Recipe (Fat-Free, Baked Crab Cakes)
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.
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 ;)
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.
A vegan version of America's beloved crab cake that's baked instead of fried!
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper
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.