Yes, I’m going to try to make vegan crab. Yes, it scares me a little. No, I couldn’t find anyone else’s recipes to adapt or inspire me about mock crab. So let’s all hope for the best here.
Avocado Crab Crostini
Adapted from Avocado Crab Crostini.
- 1 box of firm tofu, frozen, thawed and water pressed out
- 1 teaspoon kelp granules
- 2-3 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1/2 cup vegannaise
- 2 avocados, pitted and chopped
- 1 cup tomatoes, chopped
- 1/2 cup “bacon” (Mushroom Bacon Bits or Black Forest Bacon Strips
- 1/2 teaspoon dried mustard
- 2 teaspoons chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 french baguette (about 16 inches long)
Preheat oven to 375 degrees. Add one tablespoon of olive oil to a small bowl. Slice the baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 minutes, or until baguette rounds are toasty and golden in color. Set aside.
Freeze your tofu ahead of time. Thaw and press out water. Shred thawed and pressed tofu with a fork, into a large bowl. Gently mix in kelp granules, lemon juice, nutritional yeast, vegannaise and 1/2 of one avocado, mashed.
Stir in remaining ingredients (except baguette).
Stir with a large spoon until the mixture is combined.
Serve in a large bowl with multiple spoons and a plate of the baguette rounds.
This was definitely different. I’d never attempted mock crab before. Nor could I really find much out there for mock crab recipes. But, I’d heard that kelp granules can give tofu a “fishy” flavor, so that’s where I started. The lemon juice and nutritional yeast also added to the crabbiness. I really liked the flavors of the avocado and bacon.
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