Vegan Crab Cakes

Last week we had a bakesale at work and one of my co-workers (actually his wife) made these amazing vegan crab cakes. I asked for the recipe and I am posting it here for you to enjoy.

Vegan Crab Cakes
15-1/2 oz. can chickpeas, rinsed and drained
12 oz. of tofu
1 Tbsp. lemon juice
2 tsp. granulated garlic or 2-4 cloves of pressed garlic
1-1/2 Tbsp. of old bay seasoning
1 can of Worthington's Veg Skallops
2 pieces of bread-no crust, and "cubed"
1/2 cup flour
salt and pepper to taste

1. Blend chickpeas and tofu in food processor. If the food processor is
struggling a bit because you didn't use the silken tofu just add 1 tbsp.
or more of water until it seems to be mixing well. Then add lemon juice,
garlic, old bay, salt and pepper.
2. Strain the skallops. They are big chunks of seitan so you have to cut
them up in little pieces. I take each chunk, cut several lengthwise
strips, put the strips together and cut into little pieces. This creates
the flaky sort of texture that is associated with crab. I use about 3/4 of the can.
3. Take the chickpea/tofu mixture out of the food processor and place it
in a large mixing bowl. Combine your cut up pieces of skallops with the
4. Fold in the bread pieces and then add the flour a little bit at a
time so that the mixture becomes sticky. There is no real right or wrong
way to do this. You want the mixture to be able to be formed into
5. Grab a handful (maybe a heaping tbs. worth?) and roll it up in the
corn meal and form a patty. Both top and bottom of the patty should be
well coated. (I use paper plates for this process...easy clean up!)
6. Pan fry the patties in oil on med-hi heat (about 4-5 minutes per
side) until crispy on the outside.

Depending on how big you make your cakes this recipe should yield
between 12-20 crab cakes.

Vegan Tartar Sauce

1 cup Veganaise or the vegan mayonnaise of your choice
2 Tbsp. sweet pickle relish
1 Tbps. minced onion
1 Tbsp. lemon juice
salt and pepper to taste

In a small bowl, mix together Veganaise, relish, and minced onion. Stir
in lemon juice. Season to taste with salt and pepper (you can add any
more of the other ingredients too to suit your taste). Cover and
refrigerate overnight (or at least 1 hour before serving).

Makes 6 servings.


Michelle said...

Hey, that sounds good (the crabcakes), though I came to comment because I found out that we have a lot in common. I was clicking on your name to get to your website, but it brought me to your profile, which I guess I hadn't read, and then I went to your wishlist -- Metropolis, Eternal Sunshine, ethiopian food, vintage stuff and clothes, City of Lost Children, Kubrick, many things Japanese -- wow! And a vegan AND a knitter!

Anonymous said...

the vegan crabcakes sound sooo good, robyn!! we are going to try them very soon! only one thing....where would i find the skallops in a can? any ideas?? love, sally

Robyn Wade said...

The worthington scallops come in a can and you should be able to find them in the natural foods isle of the grocery store with all of the other scary canned faux meats. I've never used them before, but I've heard good things and these crab cakes are super yummy so they can't be all bad.

the knitrider said...

thanks for sharing those recipes! looks sooo tasty!

Atouria said...

That looks really yummy! I'm wondering if I can find the scallps, too, but I'd love to try it out. I used to love crab cakes! What is old bay seasoning like? Is it something like Tony's (if you know what that is.. a Louisiana seasoning for Everything, lol)?

Robyn Wade said...

I made these this weekend and the scallops seemed to just be wheat gluten with no distinguishable flavor so if you can't find them just use gluten. Old bay is a seafood spice found by the seafood and it really gives the scallops flavor.