Vegan “Crab Cakes”

Ingredients

• 200 g smoked tofu (Crumble finely with your fingers or a fork.)
• 120 g cooked chickpeas (Drained and rinsed; mash roughly, leaving some texture.)
• 1 stalk celery (Finely diced.)
• 2 green onion (Thinly sliced.)
• 2 tbsp vegan mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 sheet nori seaweed (Finely crumbled; adds a subtle ocean-like flavor.)
• 1 tsp Old Bay or seafood seasoning (Use another savory spice blend if preferred.)
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• salt (To taste.)
• black pepper (To taste.)
• 60 g panko breadcrumbs (Plus more for coating, if needed.)
• 2 tbsp neutral cooking oil (For pan-frying.)

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.

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.

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.

Notes

The source page identifies this as a member-only recipe and does not expose the ingredient list or method in the supplied text. Quantities and detailed instructions were therefore reconstructed from the dish description and typical vegan crab-cake proportions. Serve with vegan tartar sauce, lemon wedges, or a crisp salad.

Nutrition per serving

• appetizer
• brunch
• light meal
• vegan
• dairy-free
• egg-free
• crab-free
• pan-fried