Mock Crab Cake

My weekend menu with non-Moosewood recipes continue on.  Today I tried the mock crab cake, well, the real name is “Vegan Crab Cake”, but since we enjoy dairies, etc, I changed the name to simply “Mock Crab Cake” – a very nice vegetarian version of crab cake.  I first heard about this from my cousin’s husband (so, he is my cousin in law, right?), who ate this crab cake at his friend’s place in San Antonio, whose wife is a vegan but the friend is not; and this friend’s wife got the recipe from a vegan food blog ( who in turn got the recipe from somewhere else but revised it a bit here and there.  Wow, does this make sense???  But I’m thankful that this recipe traveled all the way to me!!!

2 c zucchini, grated
¼ c silken tofu
1 tsp ground bay leaves
½ tsp celery salt
¼ tsp freshly ground pepper
1/8 tsp ground white pepper
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1/8 tsp ginger
¼ tsp paprika
dash red pepper flakes
1½ tsp Dijon mustard
1½ tbsp vegan mayonnaise
1½ tbsp lemon
¼ c fresh parsley, chopped
1 c bread crumbs
vegetable oil
Place grated zucchini in a colander and sprinkle with salt. Set aside for 30 minutes while the salt draws out the moisture. (Use this time to prep your bread crumbs if you’re making them from scratch.) In a large bowl, combine spices, tofu, mustard, mayo, lemon juice, and parsley.
When the zucchini’s ready, scoop it out of the colander and, with your hands, squeeze out as much excess liquid as you can. Repeat as necessary.
Add zucchini and bread crumbs to wet mixture and mix well. The batter will be fairly dry, but you should be able to gather a ball of it in your hand, shape it into a ball, and flatten it (without it falling apart too much). If not, add a little water and then proceed to shape your batter into 8 flattened balls. Fry a few minutes on each side, or ’til evenly browned.

Vegan Cocktail Sauce
1/2 c ketchup
2 tbsp horseradish
1 tbsp lemon juice
hot sauce to taste
salt and pepper to taste
Blend together all ingredients with a fork.

Vegan Tartar Sauce
1/2 c vegan mayonnaise
1 tbsp sweet pickle relish (or blend together sweet pickles and onion)
1 tbsp fresh parsley, minced
1 tbsp lemon juice
Stir together all ingredients (or combine in blender if the relish is from scratch).

My opinion: This is a darn good substitute for crab cakes!!  The real crab lovers will scorn at this dish, but if my kids liked it, then it’s pretty good!  Granted, I don’t think I can ever say, “Wow, this tastes exactly like a crab cake!”, but this recipe had the consistency and good taste of a crab cake.  For the vegan sauces, I made it “un-vegan” and used real mayonnaise:-)   We had these crab cakes with mixed greens and  organic french fries (both from the Whole Foods Market).  I have some left over so tomorrow for lunch, I’ll just make myself crab cake sandwich!  Mmmm mmmm good!


4 thoughts on “Mock Crab Cake

  1. EEEEEHHHH! crab cakes with no crab… why not call it just zucchini n tofu burgers? unless, ofcourse they tasted like crab? gomen, i would just miss the crab too much, but i m sure gonna try the recipe, since i love zucchini n tofu anyway ;-)oh, btw, have a wonderful other recipe with zucchini and feta cheese, take a look here ve made these before and they are totally scrumptious!keep it up YangHwa!

  2. lol!! yeah, I know, but that's what the vegetarians and vegans in this country do:-) Steve was saying about this dish that he can't say it's crab cake, but it tastes and feels like crab cake, does that make sense? I'll check the link!

  3. I can't believe you are doing all of this. Are you trying to be the next Food Network Star??? Mom turned vegan??? I think you can sell your story.Shikata

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