Mock Maryland Crab Cakes

If you have made mock fish dishes before and been disappointed, like me, because they have lacked that fishy/seaweed flavor then this is the recipe for you. The trick is adding a lot more seaweed and old bay seasoning than you think should be added.

I have is a food processor. I wouldn't even suggest making this recipe without one or a mini chopper. Unless you're into lots of tedious, mincing of vegetables by hand. I switched out the firm tofu to extra firm. That way, I didn't have to bother with draining and pressing the firm tofu.

2 tsp virgin olive oil
1/2 cup celery, minced (2 stalks celery)
1/2 cup carrot, minced (1 large carrot)
1/2 cup onion, minced (1 small onion)
1/2 cup green or red pepper, minced (1/2 small pepper)

1 block extra firm, NOT pressed, crumbled like cottage cheese
1 cup chickpea flour
1/2 cup vegan mayo, store bought or recipe below
3 Tbsp + 2 tsp nori seaweed, ground (use a coffee grinder)
1/3 cup water
1 Tbsp Old Bay seasoning, can find at Metro supermarket in seafood section
2 tsp dry mustard
2 tsp black salt or regular salt

1/2 cup chickpea flour (to coat crab cakes)

Heat oil in a skillet over medium heat. Add the celery, onion, carrot and pepper; sauté until softened but still firm. 

In a large bowl combine the sautéed vegetable, tofu, flour, mayo, seaweed, water, Old Bay seasoning, mustard, salt (don't add the 1/2 cup chickpea flour it's for coating) and mix very well with your hands. Shape into patties.

Using a 1/3 cup measure, shape the mixture into ten 1/2 inch thick cakes. Spread the 1/2 cup chickpea flour on a plate. Carefully dredge the cakes in the chickpea flour to coat.

Heat some oil in a frying pan over medium heat. In batches, gently place the cakes in hot oil and cook on one side, until they’re golden brown about 8 minutes. With a spatula, gently flip the cakes and cook until golden brown on the other side. Pour tarter sauce on top then serve. Makes 10 small patties.

Vegan Mayo
1/2 cup firm tofu
1 Tbsp lemon juice
1 tsp onion powder
1 tsp sugar
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp wet mustard
1/2 tsp sea salt

1/2 cup light tasting olive oil (any light tasting oil)

Place everything in a food processor (except the oil) and blend. While it’s still running very slowly pour in the oil using a very thin stream of oil.

Tartar Sauce

1 cup vegan mayo
1/4 cup relish
2 tsp wet mustard

In a small bowl, mix all ingredients together. Refrigerate for at least 1 hour before serving. It tastes better the longer you let the flavors marinade.