A vegan version of America's beloved crab cake that's baked instead of fried!
Recipe added on December 10, 2009 by
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.
- Serving Size: 1
- Servings Per Batch: 7
- Amount Per Serving
- Calories 53
- Fat 2.30g
- Carbohydrate 5.30g
- Dietary Fiber1.20g