Mock Crab Cakes With Lemon-Dill Mayo

5.0 (1 reviews)

For the Cakes:
1/2 cup finely diced onions
1/4 cup finely diced carrots
Oil for sautéing
2 tsp. minced garlic
2 lbs. firm tofu, crumbled
1 1/2 Tbsp. cornstarch
1/4 cup nutritional yeast
1/8 cup dry white wine
1 Tbsp. salt
1/2 tsp. ground white pepper
Juice of 1 lime

  • Sauté the onions and carrots in a little oil until soft, about 3 to 5 minutes.
  • Add the garlic and sauté 1 minute longer. Let cool completely.
  • Add the remaining ingredients, mixing well. Let cool in the refrigerator for 30 minutes.

For the Old Bay Breading:
2 cups panko bread crumbs
3 Tbsp. Old Bay seasoning
2 tsp. kosher salt
1 1/2 tsp. pepper

  • Pulse the panko bread crumbs briefly in a food processor to form a medium-grain crumb.
  • Add the Old Bay, salt, and pepper and mix well.

For the Lemon-Dill Mayo:
1/2 cup vegan mayonnaise (try Vegenaise)
1 tsp. grated lemon rind
1/2 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. hot sauce (optional)

  • Combine all the ingredients in a small bowl and stir until just combined. Chill until serving.

To Assemble:
Tofu mixture
Old Bay breading
Oil for sautéing
1 Baguette
Olive oil for brushing
Lemon-dill mayo
Dill for garnish (optional)

  • Preheat the oven to 450˚F.
  • Form the tofu mixture into 1 1/2-oz. cakes. Dredge the cakes in the breading mix, being certain to cover all surfaces completely.
  • Sauté the cakes in a little oil over medium heat in a large, flat-bottomed pan for 3 to 5 minutes on each side, or until browned and crispy.
  • Slice the baguette on the diagonal into 1/2-inch slices, then brush each side with olive oil.
  • Bake the baguette slices for 3 to 4 minutes, being careful not to toast completely. Remove from the oven.
  • Top each crostini with one tofu cake, a dollop of lemon-dill mayo, and dill garnish, if desired.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind