Crab Cakes

• Total time: – min
• Cook time: – min
• Prep time: – min

• 10 tbsp fat-free vegan mayo
• 10 ounces extra-firm tofu
• 3 whole celery ribs
• 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

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.

Servings per batch: 7

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