WFPB crab cakes

Zucchini Crabby Cakes

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Total Time: 45 minutes
Servings: 4

What you'll need

  • 2 medium zucchini, grated
  • ½ cup onion, diced
  • 1 cup frozen corn
  • ¼ cup fresh parsley, chopped
  • 1 tbsp vegetable broth
  • 14 oz firm tofu, drained
  • ¼ cup Oil-Free Vegan Mayonnaise
  • 1 tbsp Old Bay seasoning
  • 1 tsp sea salt
  • 2 cups whole wheat panko bread crumbs
  • ½ tsp paprika

How you'll do it

  • Preheat oven to 350°.
  • In a large sauté pan, cook zucchini, onion, corn, and parsley, adding vegetable broth to prevent sticking. Sauté until onion is translucent and set aside.
  • In a large bowl, crumble tofu into very small bits. Add mayo, Old Bay, and salt. Stir together well.
  • Add vegetable mixture to bowl, along with bread crumbs. Mix well, until evenly distributed. Don’t be afraid to get your hands in there!
  • Prepare a baking sheet with parchment or a silicone baking mat.
  • Shape the mixture into 1/2″ thick patties and place on baking sheet. Sprinkle with some paprika and bake for 25-30 minutes.
  • Crabby cakes will be done when they begin to get golden and are firm when pressed in the middle.
  • If you want to get fancy, give them a final sear on the grill or in a nonstick pan.