Maryland Mock-Crabcake Recipe Video

A delicious vegetarian alternative to traditional Maryland Crabcakes without any compromise on flavor!

Summary

Prepration Time20 MinutesCooking Time15 Minutes

Difficulty LevelVery EasyHealth IndexHealthy++

Servings1CuisineAmerican

CourseMain DishSpecialityPart of Menu

Main IngredientBeans

Ingredients

5 slices whole wheat bread toasted and processed into fine crumbs ( can be done ahead) *

½ C celery

½ C minced yellow onion

1/3 C minced carrot

½ of a small green pepper minced

¼ C chopped parsley

½ tsp neutral oil ( canola, grapeseed…)

16 oz. Firm Tofu pressed and dry

1 Sheet Nori seaweed chopped

1Tbl Old Bay seasoning

2 Tsp dry mustard

½ C. Reg or Vegan Mayo

1 tsp salt

1 C Panko bread crumbs

Cooking spray

How to make Maryland Mock-Crabcake

Preheat oven to 350.

In a lightly oiled skillet cook celery, onion, carrot pepper and parsley until softened but firm. Set aside. Process tofu in food processor until it has a cottage cheese consistency, but do not puree. In a bowl combine tofu, veggies ½ the crumbs, mayo, seaweed and seasonings. Mix well.
Form about 10 patties, about 1/3 C each, and about ½ inch thick . Coat each with remaining breadcrumbs. Heat a little oil in a nonstick skillet. Gently place each cake in the oil and fry until golden brown. Don’t fuss with these until they move when shaken. Gently turn the cake over and continue frying.

Alternatively you can place each pattie on an oiled non stick baking sheet, spray tops lightly with cooking spray. Bake 15 minutes and gently turn and continue baking until toasty brown.

Serve hot or warm with Wasabi Mayo, Spicy Fries and Tangy Coleslaw