Caribbean Style Crab House Tofu Cakes

Made with tofu and crab meat, these delicious cakes are seasoned with red pepper, shallots, ginger, lime zest and Jamaican jerk spices with an outer crispy crust.

  • Servings
  • Prep Time
    55 Min
  • Cook Time
    15 Min

Cooking Directions

  • Wrap Tofu in paper towels and press to remove all excess water.
  • Crumble Tofu into crab meat and combine. Set aside
  • Sauté bananas (plantains), peppers, shallot and ginger in 1 Tbsp oil over medium heat until soft.
  • Cool and combine gently with Tofu, crab, panko, jerk seasoning, lime zest and juice, and egg. Let rest for 1/2 hr in refrigerator.
  • Form mixture into 8 cakes and coat with flour, shake to remove excess flour.
  • Sauté cakes for about 2 mins on each side or until golden crust forms.
  • Mix mayonnaise and hot sauce. Serve hot with spicy mayonnaise, if desired.

The recipe was created by David DaGaeta, Executive Chef, Tribeca Rooftop, NY.


Crab Cakes:

  • ½ pkg. House Foods Tofu Firm
  • 1 lb crab meat, drained
  • ¼ cup under-ripe bananas, diced (optional plaintains)
  • ½ small red peper, diced
  • 1 shallot, minced
  • 1 tsp. grated ginger
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. panko (Japanese bread crumbs)
  • 1 Tbsp. Jamaican Jerk Seasoning
  • 1 lime, zest and juice
  • 1 large egg, beaten
  • 3 Tbsp. vegetable oil for sautéing
  • 1 cup all-purpose flour

Dipping Sauce:

  • ½ cup mayonnaise
  • 1 Tbsp. hot sauce or Sambal


1 crab cake
Amount per serving
Calories 430
% Daily Value*
Fat 19g
Saturated Fat 1.5g
Cholesterol 121mg
Sodium 650mg
Carbohydrates 31g
Fiber 2g
Sugar 3g
Protein 34g

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