Tofu Crab Cakes

Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

12 crabcakes

History has it that the humble crab cake might have been brought in by the English during colonial days long past. Around the same time, they began appearing in American cookbooks, too.
We combine moist chunks of crab meat, kneaded in with a perfect harmony of tofu, panko and rich mayonnaise, a refreshing squeeze of lemon, then pan-fry the patties to perfection. The result – creamy crab cakes that have that beautiful airy crunch on the outside, and fluffy firmness on the inside.

The Vitasoy Premium Organic Sprouted Tau Kwa, which uses Nigiri-seawater extracts to achieve the right balance of smoothness and firmness throughout every bite, and gives the perfect kick of flavour to boot.  We also love that it has 25% higher calcium than other tofu products!

We’ve got one more secret to reveal for this delectable dish – Panko breadcrumbs, invented by the Japanese who adapted from the Portuguese.  The result is a lighter and crispier crunch that really satisfies, and stops the dish – and you – from absorbing too much oil.  

#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
pack
pack
Vitasoy organic tau kwa
0.00
pack
pack
Vitasoy organic tau kwa
0.00
g
g
crab meat
0.00
g
g
crab meat
0.00
g
g
mayonnaise
0.00
g
g
mayonnaise
0.00
egg (beaten)
0.00
egg (beaten)
0.00
tsp
tsp
worcestershire sauce
0.00
tsp
tsp
worcestershire sauce
0.00
tsp
tsp
dijon mustard
0.00
tsp
tsp
dijon mustard
0.00
tsp
tsp
lemon juice
0.00
tsp
tsp
lemon juice
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
black pepper
0.00
tsp
tsp
black pepper
0.00
stalk
stalk
spring onion (chopped)
0.00
stalk
stalk
spring onion (chopped)
0.00
red chili (finely diced)
0.00
red chili (finely diced)
0.00
g
g
flat leaf parsley (chopped)
0.00
g
g
flat leaf parsley (chopped)
0.00
g
g
panko breadcrumbs (divided)
0.00
g
g
panko breadcrumbs (divided)
0.00
head butterhead lettuce
0.00
head butterhead lettuce
0.00
lemon (cut into wedges)
0.00
lemon (cut into wedges)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Caper Tartar Sauce:

0.00
g
g
mayonnaise
0.00
g
g
mayonnaise
0.00
tbsp
tbsp
lemon juice
0.00
tbsp
tbsp
lemon juice
0.00
tbsp
tbsp
capers (minced)
0.00
tbsp
tbsp
capers (minced)
0.00
tsp
tsp
coarse grain mustard
0.00
tsp
tsp
coarse grain mustard
0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
Salt and pepper to taste.
Salt and pepper to taste.

Steps

1

For capers tartar sauce. In a bowl, mix 100g mayonnaise, 1 tbsp lemon juice, 2 tbsp minced capers, 10g minced shallot and 1 tsp coarse grain mustard. Season with a dash of pepper and salt to taste. Refrigerate 1 hour before serving.
For capers tartar sauce. In a bowl, mix 100g mayonnaise, 1 tbsp lemon juice, 2 tbsp minced capers, 10g minced shallot and 1 tsp coarse grain mustard. Season with a dash of pepper and salt to taste. Refrigerate 1 hour before serving.
Mark as completed

2

Using a fork, mince 1 pack Vitasoy organic tau kwa.
Using a fork, mince 1 pack Vitasoy organic tau kwa.
Mark as completed

3

Add in 100g mayonnaise, 1 beaten egg, 2 tsp worcestershire sauce, 2 tsp dijon mustard, 1½ tsp lemon juice, ½ tsp salt, ⅛ tsp black pepper, 1 stalk chopped spring onion, 10g chopped flat leaf parsley, 1 finely dice red chilli and 50g panko. Give it a good mix.
Add in 100g mayonnaise, 1 beaten egg, 2 tsp worcestershire sauce, 2 tsp dijon mustard, 1½ tsp lemon juice, ½ tsp salt, ⅛ tsp black pepper, 1 stalk chopped spring onion, 10g chopped flat leaf parsley, 1 finely dice red chilli and 50g panko. Give it a good mix.
Mark as completed

4

Fold in 400g crab meat. Season with salt and black pepper to taste.
Fold in 400g crab meat. Season with salt and black pepper to taste.
Mark as completed

5

Place remaining 50g panko in a pie pan or plate, and set aside.
Place remaining 50g panko in a pie pan or plate, and set aside.
Mark as completed

6

Shape 2 heaping tablespoon of the mixture into 6cm disc and gently coat it with the panko breadcrumbs.
Shape 2 heaping tablespoon of the mixture into 6cm disc and gently coat it with the panko breadcrumbs.
Mark as completed

7

Once all the mixture has been shaped and coated with panko, let it rest in the fridge for 15 minutes.
Once all the mixture has been shaped and coated with panko, let it rest in the fridge for 15 minutes.
Mark as completed

8

Heat 4 tbsp oil in large skillet pan on medium heat. Fry crab cakes until golden brown, 3-4 minutes per side. Set aside on kitchen towel to drain off the excess oil
Heat 4 tbsp oil in large skillet pan on medium heat. Fry crab cakes until golden brown, 3-4 minutes per side. Set aside on kitchen towel to drain off the excess oil
Mark as completed

9

Serve with lettuce, lemon wedges and capers tartar sauce.
Serve with lettuce, lemon wedges and capers tartar sauce.
Mark as completed

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