Mock Crab Cakes

Delicious Mock Crab Cakes Recipe - Perfect for Any Occasion

Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 10

Introduction

Mock crab cakes are a delicious and satisfying alternative to traditional crab cakes, perfect for vegetarians and those looking to reduce their seafood consumption. This recipe captures the essence of classic crab cakes with a plant-based twist, using tofu as the main ingredient.

History

Mock crab cakes have been a popular dish in vegetarian and vegan cuisine for many years, offering a creative and flavorful way to enjoy the taste and texture of crab without the use of animal products. This recipe puts a unique spin on the traditional crab cake, making it accessible to a wider range of dietary preferences.

Ingredients

4 to 5 slices of whole wheat bread, broken into large pieces
0.5 cup of minced celery
0.5 cup of minced white onion
0.33 cup of minced carrot
0.5 small green bell pepper, minced
0.25 cup of chopped parsley
0.5 tsp of vegetable oil
16 oz (454 g) of firm tofu, pressed
1 tbsp of old bay seasoning
2 tsp of dry mustard
0.5 cup of eggless mayonnaise
1 tsp of salt
oil or cooking spray

How to prepare

Enjoy all the taste and visual appeal of Baltimore's most famous food. To reduce moisture and improve texture of the dish, press tofu by wrapping it in paper towels, placing it in a colander, and setting a plate on top. Add weight to the plate and set it aside for about 20 minutes.
Preheat the oven to 350°F (177°C).
In a food processor or blender, process bread pieces into fine crumbs.
Place the crumbs on a baking sheet or large cake pan and toast them in the oven for 8 to 10 minutes, or until they are dried and toasty. Remove from the oven and set aside.
Brush a skillet with oil and cook celery, onion, carrot, pepper, and parsley until they are softened, about 5 minutes. Remove from heat and set aside.
Pulse tofu in the food processor until it reaches a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sautéed vegetable mixture, 0.5 cup of the bread crumbs, mayonnaise, and seasoning. Mix well.
Using about 0.33 cup for each, form the mixture into 10 patties about 3 inches across and 0.5 inch thick. Coat each patty with the remaining bread crumbs to cover them.
Place the patties on a sprayed or nonstick baking sheet and lightly spray the tops with cooking spray. Bake for 15 minutes. Carefully turn the cakes over and return them to the oven to bake until the second side is toasty and browned, about 5 to 10 minutes more.

Variations

Add diced red bell pepper or corn for extra flavor and texture.
Use different seasonings such as paprika or garlic powder for a unique twist.
Substitute the tofu with mashed chickpeas or white beans for a different protein source.

Cooking Tips & Tricks

Pressing the tofu before using it in the recipe helps to remove excess moisture and improve the texture of the mock crab cakes.

- Toasting the bread crumbs adds a delicious crunch to the cakes and enhances their flavor.

- Be careful not to over-process the tofu in the food processor, as you want to maintain a slightly chunky texture similar to cottage cheese.

- Coating the patties in bread crumbs before baking helps to create a crispy exterior.

Serving Suggestions

Mock crab cakes can be served as a main dish with a side salad or steamed vegetables, or as an appetizer with a dipping sauce.

Cooking Techniques

Baking the mock crab cakes instead of frying them helps to reduce the amount of oil used in the recipe and creates a healthier dish.

Ingredient Substitutions

If you don't have tofu on hand, you can use mashed chickpeas or white beans as a substitute. Additionally, you can use gluten-free bread crumbs for a gluten-free version of the recipe.

Make Ahead Tips

You can prepare the mock crab cake mixture ahead of time and refrigerate it until ready to bake. This makes it a convenient option for meal prep or entertaining.

Presentation Ideas

Serve the mock crab cakes on a platter garnished with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Mock crab cakes pair well with a crisp white wine or a light beer, as well as a side of coleslaw or roasted vegetables.

Storage and Reheating Instructions

Store any leftover mock crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mock crab cakes contains approximately 200 calories.

Carbohydrates

Each serving of mock crab cakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of mock crab cakes contains approximately 10 grams of fats.

Proteins

Each serving of mock crab cakes contains approximately 15 grams of proteins.

Vitamins and minerals

Mock crab cakes are a good source of calcium, iron, and vitamin C.

Alergens

This recipe contains soy and wheat allergens.

Summary

Mock crab cakes are a nutritious and delicious alternative to traditional crab cakes, providing a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Mock crab cakes are a flavorful and satisfying dish that captures the essence of traditional crab cakes with a plant-based twist. This recipe is a great option for vegetarians, vegans, and anyone looking to enjoy a delicious and nutritious meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for mock crab cakes. It was many years ago, back when I was just a young girl living in a small town in the countryside. My grandmother, a talented cook herself, had been collecting recipes from various sources for as long as I could remember. She had a knack for finding unique and delicious dishes that she would then recreate in her own kitchen.

One day, while I was helping her organize her collection of recipes, I stumbled upon a faded piece of paper tucked away in a dusty old cookbook. It was a recipe for mock crab cakes, a dish I had never heard of before. Intrigued by the idea of creating a seafood-inspired dish without actually using crab, I eagerly showed it to my grandmother.

She looked at the recipe with a twinkle in her eye and a smile on her face. "Ah, mock crab cakes," she said. "I remember when I first learned how to make these. It was many years ago, back when your grandfather and I were just newlyweds."

She went on to tell me the story of how she had come across the recipe. It all started one summer day when she had attended a cooking class at the local community center. The instructor, an elderly woman with a wealth of culinary knowledge, had shared the recipe for mock crab cakes with the class.

My grandmother was immediately intrigued by the idea of using a combination of ingredients to mimic the taste and texture of crab. She had always loved experimenting in the kitchen, and this recipe presented a unique challenge that she was eager to tackle.

After the class was over, my grandmother went home and set to work on creating her own version of the mock crab cakes. She spent hours in the kitchen, carefully measuring out each ingredient and mixing them together to create a flavorful mixture that closely resembled crab meat.

When she finally pulled the mock crab cakes out of the oven, they looked and smelled absolutely delicious. She couldn't wait to share them with my grandfather, who was equally impressed by her culinary skills.

From that day on, mock crab cakes became a staple in my grandmother's recipe collection. She would make them for special occasions, family gatherings, and even just for a simple weeknight dinner. And each time she made them, they brought back memories of that first summer day when she had learned how to create this unique and tasty dish.

As my grandmother finished telling me the story, I knew that I had to try making mock crab cakes for myself. I carefully followed her instructions, using the same ingredients and techniques that she had used all those years ago.

And when I finally took my first bite of the finished dish, I knew that I had discovered a new favorite recipe. The mock crab cakes were flavorful, tender, and incredibly satisfying. They tasted just like the real thing, despite not containing any actual crab meat.

As I sat at the kitchen table, savoring each bite of the mock crab cakes, I couldn't help but think about the long line of cooks and food lovers who had passed down this recipe through the generations. It was a reminder of the power of food to bring people together, to create memories, and to inspire creativity in the kitchen.

And as I looked at my grandmother, who was watching me with a proud smile on her face, I knew that this recipe would always hold a special place in my heart. It was more than just a dish – it was a connection to my family's past, a reminder of the love and passion that had been poured into every meal that had been shared around our kitchen table.

And so, with a full stomach and a grateful heart, I thanked my grandmother for sharing her knowledge and her love of cooking with me. I knew that I would carry on the tradition of making mock crab cakes for years to come, passing down the recipe to future generations and keeping the spirit of culinary adventure alive in our family for years to come.