Vegan Crab Cakes

Vegan Crab Cakes

This recipe is made vegan by using an alternative to crab, an egg substitute and by using vegan mayonnaise.  The fat is further reduced by baking the crab cakes in the oven instead of frying them.

*Reduced Fat and Cholesterol
1/2 cup Japanese panko bread crumbs, plus more for coating
2 tablespoons soymilk (or almond milk)
2 eggs, using Vegan egg substitute
2 tablespoons vegan mayo
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1/2 tablespoon Creole Seasoning
1/2 teaspoon paprika
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon baking powder
2 tablespoons fresh chopped parsley
2 tablespoons finely chopped onion
1/2 pound firm silken tofu, drained, pressed and crumbled
1 cup vegan shrimp, scallops or fish, chopped
Preheat oven to 350 degrees.
Combine the 1/2 cup panko breadcrumbs with the soymilk and egg replacer in a small mixing bowl. let stand for a few minutes.
In a separate bowl, combine the mayo, horseradish, lemon juice, creole seasoning, paprika, mustard, salt and pepper. Whisk to combine. Whisk in the baking powder (it will foam).  Add to the soaking breadcrumbs and mix until blended. 
Add the tofu vegan shrimp, onion and parsley.  Mix gently with your hands. Divide into 8-10 cakes.  Cover each cake in more panko breadcrumbs.  Place on a non-stick baking sheet.  Bake for about 20 minutes or until golden brown. Serve topped with vegan remoulade, recipe below.
Vegetarian Remoulade:
1- 1/2 cup vegan mayonnaise
1 tablespoon dijon mustard
1 tablepsoon Louisiana-style hot sauce, or to taste
2 tablespoon fresh lemon juice
1 tablespoon organic cane sugar (or agave nectar)
1/2 tablespoon paprika
1/2 teaspoon ground black pepper
4 medium scallions, finely chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons minced celery
1 tablespoon capers, chopped
1 small clove garlic, minced
Salt to taste

Put all ingredients into a food processor. Pulse a few times until combined.
Creole Seasoning:
If you can’t find a Creole Seasoning in the store, try mixing together this combination of spices. Excess can be stored in an airtight container.

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoon ground mustard seed
1 1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
2/3 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
PS.  Gen’s Guiltless Gourmet and this website are not intended for medical advice.  Please always consult a doctor for specific dietary needs.  Also remember to read the labels on food products as additives and ingredients may vary from country to country.

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