Mock Crab Cakes

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Mock Crab Cakes

Source: 3abn.org

 

1 med. onion, finely diced

1 c. celery, finely chopped

1 Tbsp. olive oil

2 14-oz. packages water-packed firm tofu

2 c. cooked brown rice

2 c. fresh gluten free bread crumbs

1/2 c. Vegenaise or any vegan mayonnaise

1/4 c. parsley, fresh or dried

1 tsp. crushed basil

1 tsp. salt

1/2 c. Seafood Seasoning Mix (vegetarian. commercial or homemade)

1/3 c. crushed seaweed sheets (nori sushi sheets)

1 Tbsp. powdered kelp

1 tsp. lemon juice

 

CRUMB MIXTURE:

 

2 c. seasoned gluten free bread crumbs

2 Tbsp. paprika

 

Mix together in a small bowl and set aside.

 

1. In a skillet, sauté onions and celery in olive oil until clear. Put

in large mixing bowl and combine all the rest of the ingredients. Mix

together well - until mixture will hold its shape. If too dry, add a

little extra vegenaise, if too wet, add a few extra bread crumbs.

Mixture should just hold together to form a patty.

 

2. Gently press patties into Seafood seasoning mix and place on an

oil-sprayed baking sheet. Spray tops of patties with oil spray and

bake at 375 degrees oven for 30 minutes. Remove from oven and spray

with oil spray. Turn patties over gently with a spatula.

 

3. Spray tops of patties with oil spray and return to oven for an

additional 30 minutes or until golden and crispy. Remove from oven and

place on a serving platter. Garnish with fresh parsley and grape

tomatoes. Serve with tartar sauce.

 

Yield: 24 3-inch " crab cakes "

 

These are wonderful for anyone missing that " seafood " flavor! The kelp

and seaweed in this recipe give it the " fishy " taste. I think you

could almost fool someone into thinking this was the " real thing " . If

you don't like seafood...this is not the recipe for you!