Crab Cakes


Picture of Crab Cakes

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 7

  • Calories: 53
  • Fat: 2.30g
  • Carbohydrate: 5.30g
  • Dietary Fiber: 1.20g
  • Sugars: 2.60g
  • Protein: 3.60g
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Picture of Crab Cakes

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

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.

Nutrition

Servings per batch: 7

  • Calories: 53
  • Fat: 2.30g
  • Carbohydrate: 5.30g
  • Dietary Fiber: 1.20g
  • Sugars: 2.60g
  • Protein: 3.60g