Crab Cakes

Ingredients

• 0.5 tsp pepper black
• 3  celery stalks whole
• 10 ounces extra-firm tofu 
• 1 tsp kombu 
• 10 tbsp vegan mayo fat-free
• 1 tsp old bay seasoning 
• 1 small onion whole
• 1.3 cups oyster mushrooms coarsely chopped
• 0.5 tsp salt 
• 3 slices bread whole wheat whole

Equipment

• food processor
• baking sheet
• baking paper
• oven
• mixing bowl
• measuring cup

Directions

1. Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside.
2. Place tofu in food processor and pulse until coarsely crumbled.
3. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu.
4. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.Chef's Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.Nutritional Information
5. Amount Per Serving
6. Calories
7. Fat
8. 30g
9. Carbohydrate
10. 30gDietary Fiber1.20gSugars2.60gProtein3.60g