The Loma Prietan - May/June 2002

Cooking Green Recipe

Mock Crab Cakes

by Kay Bushnell

These tempting little morsels are easy to prepare. Prepare the cakes, breading, and tartar sauce ahead. Then bread the patties and cook them in 5 minutes. Serve as appetizers or as a main dish with a salad of fresh greens and sourdough bread.

  • 1 cup firm tofu, crumbled
  • 1 8-ounce package tempeh
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kelp powder
  • 3/4 teaspoon dry mustard

Breading: Blend the following ingredients and spread on a plate.

  • 1/2 cup breadcrumbs or crushed crackers
  • 1 teaspoon paprika
  • 1 teaspoon basil, dried

Crumble tofu and set aside. Steam tempeh in a covered pan with a steamer rack for 20 minutes. Whisk tamari, lemon juice, kelp powder, dry mustard, black pepper, and cayenne in a large mixing bowl. Set aside. In a small pan mince onion and saute it in a little water until translucent. Sprinkle the flour over the onions, adding a few drops of water if necessary, and stir until smooth; then whisk in stock. Transfer the onion mixture to the bowl with the tamari, lemon juice, etc. Grate or crumble steamed tempeh, then add it and the tofu to the bowl with the other ingredients, and blend well.

Form the mixture into little balls, and gently press them down into 2-inch patties. Coat both sides with breading. Pan fry (about 2-3 minutes per side) in 2 tablespoons of olive oil and drain on absorbent paper. Serve hot with a dab of tartar sauce on top or with cocktail sauce.

Makes 14-16 two-inch patties

Adapted by Kay Bushnell from a recipe by Lightlife Foods.