- Courses: Entrée, Main Course
This VEGETARIAN CRAB CAKES is a must-try. Being from a country where seafood is a regular part of our cuisine and knowing that it is a major culprit contributing to high cholesterol and mercury poisoning, I am happy to share recipes that will be just as tasty without the problems associated with it.
VEGETARIAN CRAB CAKES
I would serve these Crab Cakes with some good-tasting Bahamian Peas and Rice and possibly my famous Bahamian Hot Cross Buns at Easter time.
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Ingredients
- 3 cups breadcrumbs
- 1 lb. Tofu
- 1/4 cup Green bell pepper chopped finely
- 1 cup Onion, minced
- 2 tbsp kelp granules
- 1 tbsp. Chicken style seasoning
- 1 tsp. salt
- 2/3 cup Gluten flour or unbleached white flour
- 2 tbsp. Braggs Liquid Amino
- For: 12 1 each
- Cooking: 45 min
- Ready in: 45 min
Instructions
- Using a potato masher or fork, mash tofu until it appears scrambled.
- Use a blender or food processor to make breadcrumbs. You can toast the slices first, opt,
- Dice onions and bell peppers and add to the other ingredients.
- Add all the other ingredients. Mix well.
- Using a tablespoon scoop out onto a greased baking sheet. Bake for about 20 minutes at 350ºF on the first side and 10 minutes for the other side.
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