Vegan “Crab Cakes”

Steps

1. 1

   Prepare the vegetables and aromatics. Finely dice the celery, slice the green onions, crumble the nori, and measure the seasonings.

2. 2

   Place the smoked tofu and chickpeas in a mixing bowl. Mash and crumble them together until combined but still slightly textured; do not process into a smooth purée.

3. 3

   Add the celery, green onion, vegan mayonnaise, lemon juice, Dijon mustard, nori, seafood seasoning, garlic powder, smoked paprika, salt, and black pepper. Stir until evenly mixed.

4. 4

   Add the panko breadcrumbs and mix until the mixture holds together when pressed. If it feels too wet to shape, add another tablespoon of breadcrumbs and let it stand for 2 to 3 minutes.

   Start 3-minute timer
5. 5

   Divide the mixture into 6 equal portions. Shape each portion into a compact patty approximately 2 to 3 cm thick, pressing the edges firmly so they do not crack during cooking.

6. 6

   Spread additional panko in a shallow dish and gently coat the outside of each patty, pressing lightly so the crumbs adhere.

7. 7

   Heat the oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer but should not smoke.

8. 8

   Add the patties in a single layer, working in batches if necessary so the pan is not crowded. Cook for about 4 to 5 minutes per side, turning carefully once, until deeply golden and crisp on the outside and hot throughout.

   Start 5-minute timer
9. 9

   Transfer the cooked patties to a plate lined with paper towels or a wire rack. Let them rest briefly, then serve warm as an appetizer, brunch dish, or light meal.