Tofu Crab Cakes

1 hr


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

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Adjust Servings
1pack Vitasoy organic tau kwa
400g crab meat
100g mayonnaise
1egg (beaten)
2tsp worcestershire sauce
2tsp dijon mustard
tsp lemon juice
½tsp salt
tsp black pepper
1stalk spring onion (chopped)
1red chili (finely diced)
10g flat leaf parsley (chopped)
100g panko breadcrumbs (divided)
1head butterhead lettuce
1lemon (cut into wedges)
4tbsp oil
Caper tartar sauce:
100g mayonnaise
1tbsp lemon juice
2tbsp capers (minced)
1tsp coarse grain mustard
10g shallots (minced)
Salt and pepper to taste.



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.
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Using a fork, mince 1 pack Vitasoy organic tau kwa.
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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.
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Fold in 400g crab meat. Season with salt and black pepper to taste.
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Place remaining 50g panko in a pie pan or plate, and set aside.
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Shape 2 heaping tablespoon of the mixture into 6cm disc and gently coat it with the panko breadcrumbs.
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Once all the mixture has been shaped and coated with panko, let it rest in the fridge for 15 minutes.
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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
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Serve with lettuce, lemon wedges and capers tartar sauce.
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