Who wants to be left out of a summer seafood cook-out? With this recipe, a vegetarian--or someone who is shellfish sensitive--doesn't have to be. These crab cakes lean more toward Maryland style. You can make them in other styles, such as Cajun, by substituting the seasonings here with Cajun seasoning. —MizChef
finely chopped green bell pepper
finely chopped red onion
Old Bay Seasoning
dry bread crumbs or wheat germ or a combination
1. Pulse the tempeh in a food processor until finely minced.
2.Heat the oil in a medium skillet. Add the bell pepper and onion and sauté until soft and lightly browned. Add the tempeh and sauté 1 minute. Add the soy sauce, garlic powder, Old Bay Seasoning, mustard, cayenne, and salt and continue cooking for 1 more minute, stirring occasionally.
3. Transfer the mixture to a medium bowl and let it cool a few minutes. Add the mayonnaise, eggs, and baking powder and mix well. Add the bread crumbs and blend well. (The mixture should be moist but firm enough to form patties. If necessary, add a little more bread crumbs.) Make patties by taking about 2 tbsp of the mixture, rolling it into a ball, and gently flattening it in the palm of your hands.
Spray a baking sheet with nonstick spray. Preheat oven to 400 degrees. Place the patties on the baking sheet. Bake about 10 minutes; flip them over and cook another 5 minutes. Both sides should be golden brown.
Spray a baking sheet with nonstick spray. Place the patties on the baking sheet and broil, turning over once, until they are golden brown on both sides, about 3 or 4 minutes per side.
Heat 1 tbsp oil in a wide pan. Place a few patties in the oil and fry, turning over once, until both sides are brown, about 2 or 3 minutes per side. Transfer them to paper towels to drain. Repeat with the remaining patties.
Transfer the patties to a platter with a bowl of dipping sauce of your choice in the center. Serve with tartar sauce, aïoli, or other sauce of your choice.