I made this recipe exactly as it is written on Delicious Tv. There is a free 8-minute video of Toni Fiore making this recipe on itunes, on the podcast called Delicious TV VegEZ, and it’s entitled Maryland Mock Crab Cakes. Right now it’s video #121, I think. Living on the Eastern Shore of Maryland, where crab cakes are fresh and ubiquitous, I had my doubts about this recipe. Lars and I like our crab cakes with a lot of fresh lemon juice squeezed on them, and plenty of dill tartar sauce. Once these babies were out of the frying pan, we doctored them up and tentatively took bites. Lars asked me, “Is there crab in here?” I felt the same way; these are SO GOOD. I’m now a little bit in love with Toni Fiore. One key is to follow the recipe exactly, and press your tofu. I pressed the tofu several times actually and the mixture held together really well. Today I looked around online and ordered a real tofu press from TofuXpress. One note is that I processed the carrot in the food processor since I had it out and this saves time. Next time I think I’ll pulse/process the other veggies too. A few months ago, I got one of these flexible spatulas and it works great on anything like this. This recipe does make ten crab cakes, but you can put some in the freezer, and then microwave them after thawing, or heat in the oven. I fry them before freezing. To see another version of Vegan Crab Cakes that feature shredded zucchini, click here.