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Crab(less) Balls

These “crab” balls are made from tofu and nori (seaweed) sheets – and you’d swear they came straight from the ocean. Try serving these with our special tartar sauce, horseradish sauce, or good old go-to cocktail sauce.

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Servings
4 balls
Calories Cholesterol Sat Fat Carbs
310 0mg 1g 16g
Recipe Footprint (for Recipe's Default # of Servings)
.17 Water saved (gallons) [animal consumption only]
.68 Manure (pounds) not deposited into the environment
.77 Grains / feed (pounds) not consumed by animals
1.7 Methane (gallons) not created by animals
20.5 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Appetizers
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 2 hours
Ingredients
For the crab ball mixture:
  • 1 tsp vegetable oil
  • 1/4 C carrots (diced)
  • 1/4 C yellow onions (diced)
  • 2 garlic cloves (minced)
  • 1/2 nori sheet
  • 16 oz tofu (firm water-packed) (drained)
  • 2 Tbsp corn starch
  • 1 tsp old bay seasoning
  • 2 Tbsp nutritional yeast
  • 1/4 tsp lemon pepper
  • 1 Tbsp lime juice
  • 1/2 tsp salt
For the coating / frying process:
  • 1 C bread crumbs (Panko)
  • 1 Tbsp old bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 C soy milk
  • 1/2 C vegetable oil
Course Appetizers
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 2 hours
Ingredients
For the crab ball mixture:
  • 1 tsp vegetable oil
  • 1/4 C carrots (diced)
  • 1/4 C yellow onions (diced)
  • 2 garlic cloves (minced)
  • 1/2 nori sheet
  • 16 oz tofu (firm water-packed) (drained)
  • 2 Tbsp corn starch
  • 1 tsp old bay seasoning
  • 2 Tbsp nutritional yeast
  • 1/4 tsp lemon pepper
  • 1 Tbsp lime juice
  • 1/2 tsp salt
For the coating / frying process:
  • 1 C bread crumbs (Panko)
  • 1 Tbsp old bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 C soy milk
  • 1/2 C vegetable oil
Servings
4 balls
Calories Cholesterol Sat Fat Carbs
310 0mg 1g 16g
Recipe Footprint (for Recipe's Default # of Servings)
.17 Water saved (gallons) [animal consumption only]
.68 Manure (pounds) not deposited into the environment
.77 Grains / feed (pounds) not consumed by animals
1.7 Methane (gallons) not created by animals
20.5 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
For the crab ball mixture:
  1. In a small pan, heat the vegetable oil and saute the vegetables until tender.
    In a small pan, heat the vegetable oil and saute the vegetables until tender.
  2. Heat the nori sheet over a burner until browned; crumble into small pieces in a bowl or pulse in a blender.
    Heat the nori sheet over a burner until browned; crumble into small pieces in a bowl or pulse in a blender.
  3. In a large bowl, crumble the tofu with a fork; add the remaining crab ball ingredients and refrigerate for at least one hour.
    In a large bowl, crumble the tofu with a fork; add the remaining crab ball ingredients and refrigerate for at least one hour.
To coat and fry the balls:
  1. Combine the bread crumbs, Old Bay seasoning, salt and pepper in a bowl or pie plate.
    Combine the bread crumbs, Old Bay seasoning, salt and pepper in a bowl or pie plate.
  2. Form the tofu mixture into 1-1/2 inch balls; dip into the soy milk and roll in the bread crumb mixture; refrigerate on wax or parchment paper for at least another hour.
    Form the tofu mixture into 1-1/2 inch balls; dip into the soy milk and roll in the bread crumb mixture; refrigerate on wax or parchment paper for at least another hour.
  3. In a large pan, heat the vegetable oil; cook the crab balls until browned on all sides, remove and drain on paper towels.
    In a large pan, heat the vegetable oil; cook the crab balls until browned on all sides, remove and drain on paper towels.
Recipe Notes

Cover and refrigerate for up to one week.

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