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Crabless Tofu Cakes with Tartar Sauce and Lemon Slices

Crab(less) Tofu Cakes

Even vegetarians can enjoy this meatless substitute for crab cakes. The essence of seafood, Crab(less) Tofu Cakes.


  • 1/2 cup breadcrumbs
  • 3 tablespoons fresh parsley minced
  • 1 lb strained crumbled tofu firm (can break up with fingers or spoon)
  • All purpose flour for frying
  • Oil for frying
  • Tartar sauce for serving
  • Lemon slices for serving

Crabless Seasoning

  • 1 egg
  • 1/3 cup mayonnaise
  • 1 ½ teaspoons ground mustard powder
  • 2 teaspoons Worcestershire Sauce
  • ¾ teaspoon paprika
  • ¾ teaspoon kosher salt
  • dash black pepper
  • 1 piece of seaweed minced fine
  • ¼ teaspoon cayenne to taste
  • 1/3 cup celery 1/3 stalk, diced fine


  • In large bowl, mix seasoning ingredients together.
  • Fold in bread crumbs, parsley and tofu.
  • Form into 6 patties, about ½ cup each and lightly coat both sides of the patties in flour onto a pan.
  • Refrigerate or freeze patties for at least 1 hour.
  • SmellaQue Pro Tip: By resting the patties in the fridge or freezer, the flavors meld and also allows the patties to bind together for frying (and not fall apart).
  • Warm oil for frying to 350F.
  • Fry each side about 3-4 minutes each side until the side is toasted brown.
  • Serve with lemon slices and tartar sauce.