My old self had a really difficult time typing the title for this post. My new self, however, is loving it! Let me give you a little background on my relationship with seafood:
My relationship with seafood has been pretty nonexistent for most of my life. As a vegetarian, I do not eat seafood, but even before I adapted this lifestyle, I was far from being a lover of food that came from the sea. On occasion, I would eat canned tuna with noodles or fish sticks (does that even count?), but other than that, fish was a major no-go for me. I did not like the taste of it, and the idea of eating a fish actually grossed me out (and still does!). But just because I don’t like the “real deal” does not mean that I do not like vegan versions of seafood. In fact, I have grown quite fond of them! Two years ago, if you would have told me that I would be craving, making, eating, loving, and blogging about vegan “seafood” made with tofu, I would have said you were nuts. But things have changed…and for the better! 🙂 If you want a dessert with a twist, this crab creme brulee recipe may satisfy your cravings.
Vegan “Crab” Cakes
Servings: 2 (makes about 14 small cakes)
Adapted from this recipe, this recipe, and this recipe!
Ingredients
olive oil cooking spray
2 cloves garlic, minced
1/4 yellow onion, roughly chopped
1/2 bunch green onions, sliced
2 carrots, peeled and roughly chopped
1/2 block extra-firm tofu, drained and pressed
2 sheets roasted seaweed, crumpled (I used Trader Joe’s)
1/2 TB Old Bay Seasoning
1/8 cup nutritional yeast
1 tsp cornstarch
fine sea salt, to taste
black pepper, to taste
1/2 tsp lemon juice
1/2 cup plain unsweetened almond milk
~1 cup panko bread crumbs
Directions
1. Preheat oven to 375 degrees F. Spray a large baking sheet with olive oil cooking spray.
2. In a small food processor, pulse garlic, onion, green onions, and carrots. If you do not have a food processor, simply dice the ingredients as small as possible. Remove the vegetables from the food processor and put them into a medium bowl.
3. Add the tofu and seaweed to the food processor and pulse until crumbled into small pieces.
4. Add the tofu mixture to the vegetables, and stir in seasonings and lemon juice. Place the “crab” cake mixture into the refrigerator for at least 30 minutes to firm up a bit.
5. Pour the milk and bread crumbs into two separate bowls. Form small patties out of the “crab” cake mixture. Dip each patty into the milk and then cover all sides with the bread crumbs. Place each patty onto the baking sheet.
6. Bake the “crab” cakes for approximately 18 minutes, flip, and bake an additional 15 minutes, or until the bread crumbs become golden brown and crispy.
If desired, serve your “crab” cakes with tartar sauce, or your other favorite condiment. I ate mine by themselves because the seasonings were rich enough that I did not feel like they needed anything extra.
Serve your Vegan “Crab” Cakes alongside your favorite side dish. Like I said, I have never been a huge seafood eater, so I am not really certain as to what sides go best with seafood. So, I just played it safe and went with my current obsession: roasted kabocha squash!
These babies may be small, but the taste is far from that! The Old Bay seasoning made the tofu take on the flavors of seafood (I seriously never would have guessed that these were made with tofu if I had not been the one making them), and the crispy and crunchy texture of the bread crumb coating was delicious. I may not like actual crab cakes, but I sure do LOVE this vegan version! These are definitely going on my “must make again” list!
Lastly, I just have to tell you that I have finally gotten with it and made myself a Twitter account for the blog! So…follow me at ClnEatingVegGrl :)!
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I’ve never had a really crabcake (even though I do eat some seafood), because they just never appealed to me! I think it’s just the thought of it… Your veggie version however sounds very appealing! I still need to try Old Bay seasoning – I’ve heard so many good things about it!
Old Bay seasoning is great, especially for this kind of recipe!
They look delicious!! I love these kind of cakes. I love seafood, but Tofu is perfect either!
Tofu made for the perfect substitute. I was surprised by how much it tasted like fish (or what I can remember fish tasting like).
I used to loooooove crab cakes. These sound really good! I’ve made the recipe from Happy Herbivore before and they just weren’t quite there yet. I’ll definitely be making these this summer. And welcome to the world of Twitter! Get ready to see pictures of everyones food and my cats 🙂
Great! I hope you like these! And I’m ready!! 😉
I love using old bay seasoning, it has such a great flavor. I’ve actually never had tofu….it’s one of those foods that really intimidates me. I had some in my pantry to try, but left it there sitting until it expired. 😉
Well…I think that you should definitely give it a try! I have tons of tofu recipes on my blog :).
Those look totally legit and tasty! I was never a huge seafood fan either, but about 3 years ago I started trying more of it and now I love a good salmon or clam chowder. Crab cakes are delicious in salad too. Great job on finding some great vegan kind!
Great idea! I will definitely have to try adding these to a salad the next time that I make them.
I love Old Bay seasoning! It always gives so much flavor to anything you add it to ;). These crab cakes look relish!
This was the first time that I used Old Bay seasoning, but I was definitely loving it!
I’m a big fan of crab cakes . . . what a great idea for a vegan version! And I’m still on my kabocha kick as well. Can’t get enough!
I don’t think that I will ever get enough! 😉
The last time I had crabcakes they were so oily and greasy that I thought I would never try them again! I recently was at a vegan restaurant in Austin, TX, and they had them and they were wonderful! Making them homemade would be amazing! Thanks for the recipe! I just bookmarked! I’m super lazy with my blog twitter, but I’ll try my best to follow you within the week! 🙂
That sounds awesome! I would love to try some from a restaurant.
This is such an interesting concept for a recipe!! I don’t think I’d ever be able to give up seafood but this seems like a good option for those that don’t eat or don’t care for fish!
These were REALLY tasty. It has been so long since I have tasted seafood that I do not know how much they tasted like the real thing, but I was loving them!
What a fantastic idea! Looks delicious!
Thank you!! 🙂
Stop it! You are the best 🙂
Haha, thanks! 😉
I love crab cakes! My mom and I love to order them and share them with salad. I would never have thought you could do a vegan crab cake.
I have come to learn that it seems like almost anything can be made vegan!!
You are so creative with your vegan versions of food! Also, I’m following you on Twitter now! 🙂
Yay!! 🙂
Old Bay is amazing! I could put it on anything. I do miss crab cakes from time to time – especially on the appetizer menu at nicer restaurants – so it’s nice to know there is a vegan version I can make at home!
I was definitely loving the flavors from the Old Bay. I cannot wait to cook with it more often.
Girl, where do you come up with all these awesome recipes? Come be my own personal chef pleaseee!!
Haha, you are too funny! 😉
Crab cakes are one of my fav foods!! I used to love ALL seafood (and still do most of it) but one of my pregnancy food aversions was fish and I rarely eat it anymore. Pretty much ahi tuna and swordfish is it when it comes to fish now!
It is crazy the things that pregnancy does to people! 😉
Tofu for the win! Minus the seaweed, I’m all over this!
Tofu is just plain awesome, huh? 🙂
I would SO love these! I love Old Bay on anything!
This was my first time cooking with it, but it definitely will not be the last!
So creative! These look delicious! And of course served up with my beloved kabocha makes them that much better 😉
That squash will always be my number one.
I am definitely in love with it right now :).
What a great recipe! I love regular crab cakes normally, but would definitely like to try a vegan version!
I’m telling you..you don’t need seafood to have great “crab” cakes! 😉
I’m not a huge fan of crab cakes because they are loaded with mayo most of the time, but these look great!
No mayo here!! 🙂
Haha, this is awesome! I love real life crabby cakes so I’m sure I’d love these too. Tofu is so versatile!!! Yay for getting twitter. I’m still trying to figure out how to use it.
Tofu is definitely one of the most versatile foods. I am so glad that I started cooking with it.
this is a very cool take on crab cakes but I am a seafood lover and crab cakes are my favorite. I am very interested to try with old bay seasoning and see how it works 🙂
You should definitely give these a try and then let me know how they compare to the real thing since I have never eaten an actual crab cake! 😉
Everyone thinks I’m weird but I also hate seafood. Ever since my mom started giving me solids when I was a baby, I would just tongue it back out. It might be a texture, mental or smell thing, but I just can’t stomach it!
I agree that it can definitely be a texture/smell thing!
I love these! I made vegan crab cakes with tempeh 2-3 years ago for some meat-eating friends and they approved. It’s so much fun to re-imagine classic dishes.
Nice! I will have to try them with tempeh!
gosh i would so love to try these…i am a lover of seafood but yours with tofu just sounds even better! and you are too funny does canned tuna and fish sticks count…hahahaha
Haha, what can I say..the only seafood that I am used to eating is a bit “kid-friendly” and that is all ;).
I’m like you and barely ever eat seafood now. I used to love crab cakes so I bet I would love these! Plus, tartar sauce makes anything taste good.
I searched for you on twitter and couldn’t find you. Hmm…
You should definitely give them a try! Hmm..crazy Twitter. I will just have to try to find you I guess!
I’ve never been a seafood lover, but I would give these a try! Love that they are vegan!
I am now convinced that anything can be made vegan! I was definitely loving these :).
Interesting recipe! I do not eat seafood at all either, so the concept of this really appeals to me. Thanks for the idea 🙂
I hope that you give them a try! If you do, please let me know what you think :).
You are just so gosh darn creative. These look so good!
Aw shucks, you are making me blush! 😉 haha But I definitely do not deserve all of the credit because I was certainly inspired by several other recipes on this one!
These look wonderful! Love the use of tofu in this different way 🙂
They really are wonderful! I cannot wait to make them again :).
I feel ya, tastebuds change so much. I used to be the pickiest person everrrr but now I eat the weirdest stuff!
SAME here! I still amaze myself sometimes with my new food choices.
I’ve recently discovered crab cakes, I’m definitely going to have to try these!
Oh, you absolutely should! Please let me know if you do!
This looks superb and the texture is exactly like Crab cakes, no one will believe this is Vegan..
-Mythreyi
Yum! Yum! Yum!
Thank you! And yes, the texture was super good!
So when are you coming out with a cookbook!?!? Haha These were super good!! I doubled the recipe, used toasted bread crumbs instead of panko and didn’t add the seaweed and green onions (didn’t have any) DELICIOUS 😀 I can’t wait to make these for some self proclaimed tofu haters!
Wow, thank you for the awesome compliment!! I am SO glad that you liked them! And trust me, writing a cookbook would be a total dream come true! 😉