In making a mock “fish” dish, it’s important to get that taste that reminds you of the sea. Seasonings like Old Bay, kelp, dulce, seaweed, lemon, and dill are good for that. Many people make mock “crab” cakes with tofu but that texture doesn’t seem right to me. Tofu is too smooth. Tempeh is more substantial, giving you that flaky texture reminiscent of seafood. And of course, my recipe is gluten-free, so I used corn flake crumbs and chickpea flour. But if gluten is not an issue for you, any bread crumbs and flour you like will do. The Tempeh “Crab” Cakes were so delicious. They were crispy on the outside, moist and flaky on the inside. The flavors were so spot on, I think these could possibly fool an omnivore or at least show them that it isn’t necessary to harm a crab to have these scrumptious cakes.

Tempeh ‘Crab’ Cakes with Horseradish-Dill Mayo [Vegan, Gluten-Free]

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