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Mock Crab Cakes

What you need: 

7 slices whole wheat bread, broken into large pieces
olive oil, as needed
3/4 cup celery, minced
3/4 cup white onion, chopped
1/2 cup carrot, minced
1 small green pepper, minced
1/4 cup parsley, chopped
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoons Old Bay seasoning
1 teaspoon salt
3/4 cup vegan mayonnaise

What you do: 

1. Preheat oven to 350 degrees F. Grease a baking sheet. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dired and toasty. Remove from oven and set aside.
2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.
3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine the tofu, sauteed vegetable mixture, 1/2 cup of the breadcrumbs, mayonnaise and seasoning. Mix well.
4. Using about 1/3 cup for each cake, form mixture into 10 patties about 3" across and 1/2" thick. Coat each patty with remaining bread crumbs to cover.
5. Place patties on prepared sheet, and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.

Preparation Time: 
1/2 hour
Cooking Time: 
Recipe Category: 


Oh I should add that I omitted the salt and only used 1 TB of Old Bay.


Yum this was fabulous! I made my own Old Bay spice blend that had seas salt, celery seed, mustard powder, paprika, nutmeg, cloves, red pepper, crushed pepper flakes and black pepper. I also added a few TB of spelt flour to the mixture so it would bind better. I didn't have any more bread crumbs for the covering so I dusted them with farina with great results. They were perfectly crisp on the outside and tender on the inside. I served them with a vegan remoulade and Franks Red hot sauce!


For those of you with crumbly cakes:

1. Squeeze the tofu of its water, freeze 24 hours, thaw and squeeze again.
2. Add 2 egg replacers to the recipe.
3. Refridgerate patties for 1 hour before baking or frying.

The next time I make this recipe, I'm adding no salt and about 1.5 Tablespoons of Bay Seasoning, bc the cakes were very salty

With less seasoning, these cakes will be amazing!  Even with their extra saltiness, they were very good. 

FYI: Back in the day, crab cakes were one of my top 5 favorite foods. 



These were very good. They didn't hold together well, so I amended the recipe a little to try for next time. My boyfriend and sister loved them. I made 5 large ones that could be eaten on a roll with vegan tartar or cocktail sauce. (it was ok when they fell apart, just smashed them back into the bun) I am going to make these again for my father and step mom sometime this summer.



Ok I just made these and I had one heck of a time with them...I decided to pan fry them for a crunchier texture, and believe me the flavor is outstanding, but keeping them together is really tough! I might try to do as the recipe says and bake them next time because again the flavors are beautifully layered.  Mind you all I was NOT a fish eater back in my meat eating days, so I have nothing to compare it too, but man great taste. I will definately keep trying with these!




Sooooo goooood!  My boyfriend, who is a meat eater, overate during dinner because these were so tasty he could not resist. we ate them with hot sauce. YUM! Thanks!


I've had this recipe in my box for over a year now and I can't believe I've waited this long to make them!! They are so good, definitely a keeper. So far this one and the General Tsao's Tofu are my favorites recipes from this site :-)



Oh yeah... forgot to mention... this made a batch of 10 for me... my fiance ate 7, that's right, SEVEN of them the same night.  So yeah, these were good.  >:D


These were amazing!  I mixed all the breadcrumbs in at the same time instead of breading the patties.  And added some torn up nori and kelp granules, to add to the fishy-ness.  I don't know how these compare to the real thing, as I've never had them, but these were AWESOME!  Thanks!


I've never had crab cakes before, but I thought these were pretty darn good. My partner, who has eaten crab cakes before, also thought they were good. We definitely recommend pan-frying them rather than baking them. The ones I baked fell apart and didn't get very browned. The pan-fried ones retained their shape and had a more satisfying brown and crunch. We might add an egg replacer next time just to help them stick together. We did add about 1 t each of lemon juice and nori flakes. We also ate them with "tartar sauce" as found in the fish and chips recipe on this site. Great job!



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