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Crab Cake Sandwich [Vegan]

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Shredded tofu and seaweed are formed into a patty, breaded, and sautéed to create this flavorful vegan crab cake. It's fresh-tasting, easy-to-make, and tastes delicious with the Sriracha remoulade. A little messy but well worth it!

Crab Cake Sandwich [Vegan]

This Recipe is :

Vegan

Serves

4

Ingredients

For the Sauce:

For the Sandwiches:

  • 1 14-ounce package extra-firm tofu, pressed for 1 hour and grated
  • 1 cup water
  • 1 teaspoon Old Bay seasoning
  • 1 (2-inch) piece of kombu
  • 1/2 teaspoon salt, plus more as needed
  • 1/3 cup dry bread crumbs
  • 4 tablespoons vegan mayonnaise
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons vegan Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 cup panko crumbs
  • 1/2 cup vegan butter, as needed, for sauteing
  • 4 burger buns
  • Sauce, recipe below
  • Lettuce leaves
  • Tomato slices

Preparation

To Make the Sauce:

  1. Combine the vegan mayonnaise, Sriracha, dijon, non-dairy milk, and Worcestershire sauce in a small bowl. Mix well with a whisk. Season to taste with salt and black pepper.

To Make the Sandwiches:

  1. Preheat oven to 375°F. Combine the tofu, water, Old Bay, kombu, and salt in a medium saucepan. Stir gently to mix. Bring the mixture to a boil and reduce it to a simmer. Simmer for 10 minutes. Remove from heat and drain well, discarding the kombu. Set aside and allow to cool.
  2. Combine the drained tofu, bread crumbs, vegan mayonnaise, parsley, Worcestershire, mustard, and Old Bay. Gently mix to combine. Adjust seasoning using salt and black pepper.
  3. Gently, but firmly, make 4 patties, about 1-inch thick. Press the cakes together using your hands. Pour the panko crumbs on a plate and coat the cakes with the panko. Cover and refrigerate for 30 minutes to firm up.
  4. Melt the butter in a large skillet over medium heat. Cook the cakes until golden brown on each side. Transfer the cakes to a baking sheet and bake the cakes for 10 minutes to heat them through.
  5. To serve, toast the buns, spread some sauce on each bottom bun and top with lettuce, tomato, and a cake. Serve immediately.

 

AUTHOR & RECIPE DETAILS


photo

Everyday family eats inspired by cuisines all across the globe.

Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu’s Vegan Pantry.


 

 

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6 comments on “Crab Cake Sandwich [Vegan]”

Click to add comment
Jennifer Patton
1 Years Ago

Ummm this looks amazing!!!


Reply
Darryl Wadley
1 Years Ago

Samantha Jane Doughty, have you tried one of these?, looks much tastier than the burger earlier today.


Reply
Darryl Wadley
02 Aug 2016

Damn, I'll keep my eye out, there must be better one out there for you.

Karen Sue Tucker
1 Years Ago

Yummy


Reply
Tish Hudson
1 Years Ago

Wow! Can't wait to try! Caroline Olivia Hudson


Reply
Charles Van Horn
1 Years Ago

Thank you!!! What a wonderful sandwich it is ;)


Reply


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