Mock Maryland Crabcakes

Mock Maryland Crabcakes

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

Ingredients:
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 t. neutral oil (canola or grapeseed)
16 oz. firm tofu, pressed and dry
1 sheet Nori seaweed, chopped
½ c. vegan mayonnaise
5 slices whole wheat bread toasted and processed into fine crumbs (can be done ahead) *
1 T. Old Bay seasoning
2 t. dry mustard
1 t. salt
1 c. Panko bread crumbs (for coating and frying)
Cooking spray

To prepare:
Preheat the oven to 350 if baking.

In a lightly oiled skillet, sauté celery, onion, carrot, pepper, and parsley until the vegetables are softened but firm. Set them aside. Process tofu in food processor until it has a cottage cheese consistency, but do not purée.

In a bowl, combine the processed tofu, vegetables, half of the whole wheat bread crumbs, mayo, seaweed, and seasonings and mix everything well. If the mixture seems too wet and isn’t holding together, add the remaining toasted crumbs a little at a time until you have a mixture that is moist and easy to shape into patties. Usually I use the entire amount of toasted crumbs, however depending on how dry the tofu is, you may need less.

Form about 10 half-inch thick patties, using about 1/3 cup of mixture for each. Coat each pattie with Panko bread crumbs.

Spray or heat a little oil in a seasoned (or nonstick) skillet until the pan is hot but the oil isn’t smoking. Gently lay each pattie in the pan and fry. Don’t fuss with these until they move freely when you gently shake the pan. When the pattie is golden brown on one side, gently turn it over and fry the other side.

Alternatively, you can place the patties on an oiled, seasoned (or nonstick) baking sheet. Spray each pattie lightly with cooking spray and bake about 15 minutes. Then, gently turn the patties and continue baking until toasty brown.

Serve hot or warm with Wasabi Mayonnaise . I like these with oven french fries and coleslaw.

22 comments
Amanda Erickson
Amanda Erickson

I have blogged this twice on my vegan blog (Peaceful Table at blogspot) and it's a great recipe!

carrie
carrie

A+ recipe! As another reviewer suggested, these are really nice with melted butter and/or tarter sauce for traditional flavor. A word of caution: it is very easy to accidentally over-pulse the tofu in a food processor (i did), so next time I think I'll just work it with my hands. I was worried, but they were still great! I would also recommend chopping the seaweed very finely- it is fishy and can be offputting in large pieces. But it is still a very nice touch! Thanks chef!

Amanda
Amanda

I made this last night, and this recipe is spot on. No changes were necessary except to save time, I pulsed the carrot after pulsing the bread crumbs in the food processor. WOW, so delicious. We use fresh lemon wedges and good tartar sauce, and if you do that, you'll think you're eating a crab cake. I live on the edge of St. Michaels, MD, and I have eaten crab cakes at the best Eastern Shore restaurants. Since going vegan two months ago, I've been craving crab. My only question is whether I can freeze these and if so, do I do it before frying them or after. Toni, I LOVE your videos on youtube, and am watching them from the beginning. New vegans who don't know any other vegans need support and you are providing it, and saving animals! xo

Yvonne
Yvonne

I want to make these cakes in advace for a potluck the next day but wonder about the best way to rewarm them. Specifically, the oven and or microwave, and exactly how many at a time and how long? Thanks.

Mike
Mike

I tried this recipe... It was great... Thanks

Susan Merrick-Watson
Susan Merrick-Watson

I love your show Toni and I like to try each weeks recipes as often as I can, even though some of the products are not easily available to me. Unfortuneately, I live in a predominently meat eating town (Ottawa, Canada). I have had no luck though, finding the recipes for season 4 on your website. I am still on dial up so I can not view the episode on my computer. I especially love mushrooms (mushroom broth, goulash) and am anxious to try these recipes. When is this seasons (4) recipes be posted? Susan

pat
pat

I tried the Mock Crab Cakes last Sat. and I loved them. Thanks for all you great recipes and keep them coming...

Alicia Elagamy
Alicia Elagamy

Hi, I have a question about the crabcakes recipe. Could I substitute out tofu for northern or butter beans or a different kind of bean? Or would it really not taste good? My family loves vegetarian meals but has an issue with tofu/tvp/tsp...So to keep the mealtime peace(smile) any ideas would be Welcomed! Take Care!

Curtis Rawson
Curtis Rawson

Hi - Maybe I am missing it, but would it be possible for your web site designer to add a button to print JUST the receipe & directions - Not the whole page, ie. User Comments, Links, Categories, etc. ???

Glennae
Glennae

Fantastic!! I am a fairly new vegetarian, so I appreciate all the wonderful, interesting and tasty recipes on this blog. My husband who is not vegetarian, thinks he doesn't like tofu and doesn't even like crab cakes gobbled these up! Thanks Toni!

Michelle
Michelle

I made the Mock Maryland Crabcakes and they are delicious! I usually have to tweak a recipe to make it to my liking, but this one is perfect! I think it's perfect! Thank you!

Dee
Dee

I am a tried and true meat eater but I am intrigued by your recipes and your enthusiasm for a veggie life style. I am looking forward to trying the crab cakes and the roasted cauliflower -n- squash recipes this week. Thanks for your show and your web posts. Who knows? I may even cross over to "The Veggie Side" for good!!

Chef
Chef

Hi Everyone! I'm currently working on a cookbook (and a deadline) and I'm running a little behind on my responses but thank you all for writing and I'm glad you're enjoying the recipes. The crabcakes can be made in advance, depending on how dry your tofu is, you may just need to add a few extra bread crumbs to the mix. The only thing I would do differently would be to wait until just before frying to bread them with the panko. The drier the crumb, the crispier the cake. Thanks for sharing all your wonderful serving suggestions and inspirations, viewers always find them helpful, and most of all thank you for watching and taking the time to write it. All the best, Toni

Melissa
Melissa

I made these and they are wonderful!! I only used about half the sheet of Nori, because of personal taste preferences, but it really does help give it that 'ocean' flavor. My husband, who is still a meat-eater, thought they were great. These would be good to serve those who doubt how good tofu can taste, if you didn't know it was in there, you would never guess! I also made the wasabi mayo to go with them, along with homemade cocktail sauce and a homemade mango-curry sauce. The mayo has a nice flavor with a little bit of kick. Have you ever made the 'Crab' mixture in advance and put it in the fridge, then formed the patties, breaded and prepared them later in the day? Also, I think these would be great as little 'mini crabcakes' for a holiday party. I really enjoy your show!! I'm getting ready to try your jerk tempeh and vermicelli recipes. Can't wait to see a cookbook!! :)

Rose
Rose

I'm not a vegetarian, but my husband and I are always looking for ways to add my vegies and cut back on meat. We normally have fish three times a week but meals are getting boring. I watched your show last night and decided to suprise my husband tonight with something different. I was impressed! They were very good and he loved them. The other thing I like is that I really did'nt need to buy alot of stuff. Most of it I had in the house. I know I'll be back to try other recipes. Thanks a bunch!

Chef
Chef

Hi Haydee, I re-wrote the directions to make them more clear. You would add the toasted crumbs to the mixture, reserving a little toward the end of the mix and then use the Panko crumbs for breading. Thanks for writing, and sorry for the confusion! Take care Toni

haydee gratzer
haydee gratzer

which breadcrums do I add and which 1/2 to I use for coating at the end??? Thanks!!

Chef
Chef

Hi Eddie, Thanks for your kind comments! If you like this recipe, try putting some of the mixture into large stuffing mushrooms. Bake for fifteen to twenty minutes at 350F until the mushrooms begin to soften and are heated through, then sprinkle with Panko crumbs, broil until browned and crisp and serve with a squirt of fresh lemon. This is a great Crab Stuffed Mushroom...I'm still working on the recipe, but give it a whirl...Happy Holidays to you too...Toni

eddie
eddie

hi: i enjoyed the repeat of the crabcake episod this morning -- keep up the good work -- vegan !! have a merry Christmas

Chef
Chef

Thank you so much for your kind comments! I'm so glad you enjoyed the Mock Crabcakes, and I do hope you like the other recipes just as much. Take care, Toni

Chiara
Chiara

My friend (recently turned vegetarian) and I (vegan) watched your podcast on Mock Maryland Crabcakes and leaped at the chance to make them- they turned out perfect! Absolutely delicious. We've downloaded all of your podcasts since, and are ready to get back in the kitchen with another one of your recipes. Thank you for your wonderful shows!

Craig
Craig

I made this tonight and it was fantastic! I watched the video over the weekend, and felt so inspired when Toni said 'food rut', that I went out and got the ingredients the next day. All organic, and even with that it was very affordable, and with the fresh kale from our garden, it was a wonderful meal. I substituted Veganase for the mayo, and fried them in olive oil. The sauce was Veganase and dejon mustard, with lemon and a large dash of the old bay seasoning. My entire family is slowly becoming more vegan, but we're all vegetarian and can't imagine any other diet now. Thanks so much for providing a great program, that isn't just another tofu makeover show.

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  1. […] from DeliciousTV.com; original recipe also appears in the Totally Vegetarian […]

  2. […] made this recipe exactly as it is written on Delicious Tv.  There is a free 8-minute video of Toni Fiore making this recipe on itunes, on the podcast […]