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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: 


I used this mixture for stuffing mushrooms, and it is tha' bomb!! It's really addictive by itself, but I made a cocktail sauce to dip it in, ya know, like the sort of thang you would make a shrimp cocktail with. Mmmmmmm.....


These were great, even though they had an odd kick since I accidentally used oregano instead of PARSLEY-oops... They were both in green bottles and I was rushing. Anyway, I fried them in a little canola oil and ate them with some lemon and a 'tartar sauce' (nayonnaise mixed with relish). They would've been amazing if I hadn't been such a dumbass with the oregano.


i made these last night only i used cilantro and scallions instead of parsley and onions- they turned out great! i served them with a wild rice pilaf and steamed veggies.


I've been looking for a good mock crab cake recipe for some time now and these are AMAZING! They were so good that even my meat eating roommates ate them up, too! Thanks so much for sharing!


This recipe was AWESOME! I didn't have enough veganaise (I forgot to check before I started cooking!) so I used 1/4 cup veganaise and 1/2 cup tofutti cream cheese and it turned out great anyway...Thanks! 


This recipe turned out pretty well, but I changed a few things.  I just went ahead and mixed all the bread crumbs into the mixture to begin with instead of reserving some of them for breading at the end.  I also added some chopped seaweed to give it that "fishy" flavor.  Plus, I added a little bit of lemon juice and some dashes of tabasco sauce to the mix.  I also grated the tofu instead of processing it.

I really enjoyed this recipe.  I served it with some tomato soup and salad, and my fiance says it was one of the best meals I have ever cooked!  But, I do think that deep frying may make them taste even better, so I believe that I will try that the next time I make them.


I made these yesterday.  I was nervous because I've never had a crab cake before so I had nothing to compare it to and my husband has lived in Maryland all his life!  I followed the one reviewers suggestion of draining the tofu, freezing, thawing and crumbling it.  I also used more mayo to make sure it wouldn't fall apart.  My husband thought these tasted really good.  Howe'ver, he said that they're usually not breaded on the outside and that they're usually either pan fried or deep fried instead of baked.  But they were great tasting and I will make them again!



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