Monday, March 11, 2013

Meatless Monday: Tempeh "Crab" Cakes


12 oz tempeh
1-2 c water
1 t kombu + ½ t salt OR 1½ t salt
1¾ c bread crumbs
1 stalk celery, minced
2 scallions, minced
½ carrot, minced
2 t parsley, chopped
¼ c mayonnaise or tofu mayonnaise
4 cloves garlic, minced
¼ t sherry vinegar
2 t lemon juice
1 t Worcestershire sauce
¼ t dry mustard
1/8 t hot pepper sauce
1/8 t pepper
1 t oil


1. Place tempeh in bowl and pour enough water to cover on top, plus kombu or 1 t salt. Let soak at least 2 hours (preferably overnight).
2. Crumble tempeh and mix with ¼ c bread crumbs, celery, scallions, carrot, and parsley. Place remaining bread crumbs in a shallow bowl. In a third bowl, whisk together everything else except oil, then stir into the tempeh.
3. Place wax paper on cookie sheet.
4. Form tempeh mixture into smallish, ½-inch thick patties. Dip in bread crumbs, then place on wax paper. Refrigerate 30 min to 2 hours.
5. Heat oil in pan over medium heat. Fry "crab" cakes until golden brown (about 3 minutes), turn, and repeat. Serve immediately with sherry sauce and lemon wedges.


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