A Totally Plant-based Celebration

Crabby Cakes

Crabby Cakes


 (makes 8 3×1 inch patties)


1/2 lb carrot pulp or ½ lb shredded carrots

1 14 oz pkg of tofu

1 T old bay seasoning

1 tbsp ground seaweed powder (wakame, kelp, etc.)

1 T baking powder

1 T vegan worcester sauce

1 Flaxseed egg replacer equivalent to 3 eggs (1 1/2 T powder & 6 T water)

1/4 c vegan mayo

2 T chopped fresh parsley or 1 T dried

2 slices of bread cubed

soy milk (approx 1/3 cup)

panko bread crumbs or cracker crumbs

oil for frying (e.g.canola, grapeseed, avocado, safflower, soybean, etc.)

Soak bread in soy milk. Mash tofu in large bowl. Stir in bread and remainder of ingredients. Mix well. Form into patties. Roll in cracker crumbs, flour or a combination of the two. Fry in about 1 inch of canola oil until golden brown. Flip and fry other side. YUM!!! I froze patties before flouring & breading them. When I wanted to use them I thawed them, then breaded and fried.

Tartar Sauce

(Most tartar sauce recipes can be made vegan by just using a vegan mayo. There’s some great stuff on the market as well as some easy recipes for making your own)


Vegan Mayo