Mock Crab Cakes: Thank you!!!! (another recipe)

[Guest guest]

, " ~ PT ~ "

<patchouli_troll wrote:

>

> I have been craving these so I thought I would

> repost the recipe for all of our newer members.

> You won't believe how awesome they taste so

> give them a try real soon. Add some sweet potato

> fries and side of veggie mac salad or slaw,

> and I am in heaven! .......

>

 

How strange, I copied a crab cake recipe, from PETA, yesterday, but

your recipe sounds much better, I can see where the grated zucchini

would give the proper texture. I'm having a little difficulty

wrapping myself around tofu, but I shall endeavor to make it a

natural. Thanks, again, Jack

 

Sluggo's 'Crab' Cakes

by Sluggo's

 

1 block firm tofu

1/4 green pepper, finely chopped

1/4 red pepper, finely chopped

1/2 red onion, finely chopped

3 medium carrots, grated

2 celery stalks, diced

1/2 cup dried cornbread crumbs

1/2 cup vegan mayonnaise (try Vegenaise)

1/8 cup Dijon mustard

2 Tbsp. dill

1 Tbsp. dried basil

2 Tbsp. Cajun seasoning

1 tsp. white pepper

Salt, to taste

Japanese panko bread crumbs for coating the cakes

Oil for frying

 

• Crumble the tofu into a mixing bowl. Add all the ingredients,

except for the panko and oil, and stir together well, making sure

that the cornbread crumbs are thoroughly mashed so that there aren't

any big pieces. If the mixture is too wet, add another 1/4 cup of

cornbread crumbs. If it's too dry, add a little more vegan

mayonnaise.

• Using your hands, roll about 1/4 cup of the mixture at a time into

balls, then roll in the panko until coated. Flatten into cakes.

• Heat the oil on a flat-top grill or in a large iron skillet

[Guest guest]

You're very welcome. I hope you try the zucchini

recipe sometime. The crab cake recipe you got

from PETA sounds good, too... but it sure does

have a lot of ingredients! *lol* If you make the

Sluggo recipe, you definately should use

Old Bay Seasoning. IMO that one ingredient makes

mock crab cakes taste like crab cakes.

Have fun cooking today.

 

~ PT ~

 

You won't be happy with more until

you're happy with what you've got.

~ Viki King

~~~*~~~*~~~*~~~>

, " maxium62001 " <maxium62001

wrote:

 

> How strange, I copied a crab cake recipe, from PETA, yesterday, but

> your recipe sounds much better, I can see where the grated zucchini

> would give the proper texture. I'm having a little difficulty

> wrapping myself around tofu, but I shall endeavor to make it a

> natural. Thanks, again, Jack

>

> Sluggo's 'Crab' Cakes

> by Sluggo's

>

> 1 block firm tofu

> 1/4 green pepper, finely chopped

> 1/4 red pepper, finely chopped

> 1/2 red onion, finely chopped

> 3 medium carrots, grated

> 2 celery stalks, diced

> 1/2 cup dried cornbread crumbs

> 1/2 cup vegan mayonnaise (try Vegenaise)

> 1/8 cup Dijon mustard

> 2 Tbsp. dill

> 1 Tbsp. dried basil

> 2 Tbsp. Cajun seasoning

> 1 tsp. white pepper

> Salt, to taste

> Japanese panko bread crumbs for coating the cakes

> Oil for frying

>

> • Crumble the tofu into a mixing bowl. Add all the ingredients,

> except for the panko and oil, and stir together well, making sure

> that the cornbread crumbs are thoroughly mashed so that there aren't

> any big pieces. If the mixture is too wet, add another 1/4 cup of

> cornbread crumbs. If it's too dry, add a little more vegan

> mayonnaise.

> • Using your hands, roll about 1/4 cup of the mixture at a time into

> balls, then roll in the panko until coated. Flatten into cakes.

> • Heat the oil on a flat-top grill or in a large iron skillet

>