Tofu Crab Cakes

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