Okara "Crab" Cakes

Recipe by: Susan Voisin

I made these last night, based on a tofu recipe at http://vegweb.com/cgi/print.cgi?tofu/4165. My husband declared, "These are the real thing!" They really were good, but I wish they weren't so labor-intensive so I could make them more often. The mixture came out a little on the wet side, so forming them into patties and putting the bread crumbs on them was tricky. Because of that, I've reduced the amount of mayo I used by half. Next time, I may use at least 1/4 cup more oatmeal.

Using a food processor to chop the veggies really is a time saver!

  • 4 slices whole wheat vegan bread, broken into large pieces
  • 3/4 cup minced celery
  • 3/4 cup white onion, chopped
  • 1/2 cup minced carrot
  • 1 small green pepper, minced
  • 1/4 cup chopped parsley
  • 16 ounces okara (about what you get from making one batch of soymilk)
  • 1/2 cup oatmeal (the quick kind, not instant)
  • 1/4 cup fatfree vegan mayonnaise
  • 3 tbsp. corn starch
  • 2 tbsp. Old Bay seasoning
  • 1 tsp. dulse flakes (may use other flaked sea vegetable)

1. Preheat oven to 350 degrees. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside.

2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.

3. In a large bowl, combine okara, sautéed vegetable mixture, oatmeal, mayonnaise, corn starch, and seasonings. Mix well.

4. Using about 1/4 cup for each, form mixture into about 15-20 patties about 2 inches across and 1/2 inch thick. Coat each patty with vegan bread crumbs to cover.

5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 15-20 minutes.

Serve with cocktail sauce or vegan tartar sauce.

Serves: 5

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