Vegan Crab Cakes

Yes, I know there are already about a thousand variations of vegan crab cakes floating around in the blogosphere, but you know what, that's ok. I've created my own anyway. Not everyone that reads this blog will have come across crab cakes on other blogs, and even if you have, it shouldn't stop you from trying a new recipe once in awhile.

These are fried, so they aren't completely healthy, but they aren't something you are likely to eat that often anyway, so what the hell, why not indulge a little once in awhile, right?? And besides they are good!!

Vegan Crab Cakes:

1 can chickpeas

1/2 block firm tofu (drained and pressed)

1/2 onion, diced

1/3 green pepper, diced

1/2 cup bread crumbs

1 tsp baking powder

2 Tbs flour

2 tsp Old bay

1/2 tsp celery seed

1 Tbs dried parsley

3 Tbs Vegenaise

1 Tbs Vegan Worcestershire sauce

1/4 tsp Kelp Granules

Salt and pepper to taste

Heat a few teaspoons of olive oil in a saute pan over medium-high heat. Saute onion and green pepper until soft and beginning to brown. Meanwhile, in a large bowl combine chickpeas and tofu and smash with a potato masher until no whole beans are visible and tofu and beans are well combined. Add sauteed vegetables to the bean mixture and combine. Add remaining ingredients to beans and veggies and using your hands combine well. Heat a few Tbs of sunflower oil over medium-high heat. Scoop 1/4 servings of "crab cake" mixture and shape into patties. When oil is hot lightly fry patties on both sides until deep, golden brown. Serve warm with vegan tartar sauce. Makes about 10 patties.

****To make a vegan version of tartar sauce combine Vegenaise with sweet pickle relish and sweetener such as agave or raw sugar. Using proportions that are customized to your liking.