Rick’s Mock Crab Cakes

Makes 4 servings

Rick says: I make these on the nights when I don’t have much time to spend in the kitchen, but still want a good, hearty meal. They take less than 1/2 hour to make and could fool the pickiest seafood eater. Also great for barbecues and served cold for lunch.

3/4 cup minced celery
2 cloves garlic
3/4 cup white onion, chopped
1/4 cup chopped parsley
1/4 cup olive oil
1 teaspoon salt
16 ounces firm tofu
1 cup breadcrumbs
2 tablespoons Old Bay seasoning
1/4 cup low-fat mayonnaise

Brush a skillet with oil and cook celery, onion, garlic and parsley until softened, about 5 minutes. Remove from heat and set aside. In a food processor or blender pulse tofu to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sautéed vegetable mixture, breadcrumbs, mayonnaise and seasoning. Mix well. Form mixture into 8 patties about 3 inches across and 1/2-inch thick (you'll use about 1/3 cup per patty). Dredge the patties in the remaining breadcrumbs to cover fully. Place patties on a nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.

Nutrition Information per Serving
Calories 365; Carbohydrates 28 gm; Protein 16 gm; Fat 22 gm; Saturated Fat 3 gm; Cholesterol 1 mg; Sodium 976 mg; Fiber 2 gm; Calcium 202 mg