Vegan Crab Cakes – a delicious recipe with breadcrumb, celery, white onion, carrot, green bell pepper, parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
For Texture: Freeze the tofu and then thaw.
2
Note the waterpacked and the silken firm are experiemental textures.
3
Do NOT press the silken simply let drain after thawing. Do press the waterpack.
4
Preheat oven to 350u00b0.
5
Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened.
6
Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE.
7
Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well.
8
Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs.
9
Place on sprayed baking sheet and spray tops lightly with spray or Olivio.
10
Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.
244
kcal
Calories
23
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup fine toasted breadcrumb, 1/2 cup minced celery, 1/2 cup minced white onion, 1/3 cup minced carrot, and more.
Yes, Vegan Crab Cakes falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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