• several bowls
• wooden spoon
• whisk
• wax paper
• cookie sheet
• frying pan

• 12 oz tempeh
• 1-2 c water
• 1 t kombu + ½ t salt OR 1½ t salt
• 1¾ c bread crumbs
• 1 stalk celery, minced
• 2 scallions, minced
• ½ carrot, minced
• 2 t parsley, chopped
• ¼ c mayonnaise or tofu mayonnaise
• 4 cloves garlic, minced
• ¼ t sherry vinegar
• 2 t lemon juice
• 1 t Worcestershire sauce
• ¼ t dry mustard
• 1/8 t hot pepper sauce
• 1/8 t pepper
• 1 t oil

Crumble tempeh and mix with ¼ c bread crumbs, celery, scallions, carrot, and parsley. Place remaining bread crumbs in a shallow bowl. In a third bowl, whisk together everything else except oil, then stir into the tempeh.

Place wax paper on cookie sheet.

Form tempeh mixture into smallish, ½-inch thick patties. Dip in bread crumbs, then place on wax paper. Refrigerate 30 min to 2 hours.

Heat oil in pan over medium heat. Fry "crab" cakes until golden brown (about 3 minutes), turn, and repeat. Serve immediately with sherry sauce and lemon wedges.

Adapted from The Meat Lover's Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna. The authors claim that these mock crab cakes are better than the real thing at The Four Seasons in New York - you be the judge.

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