Mock Crab Cakes

If you love eating Crab cakes, this is a real winner, and so easy to make.So Yummy. Mock Crab Cakes With Lemon-Dill Mayo For the Cakes:1/2 cup finely diced onions1/4 cup finely diced carrotsOil for sautéing 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime Sauté the onions and carrots in a little oil until soft, about 3 to 5 minutes. Add the garlic and sauté 1 minute longer. Let cool completely. Add the remaining ingredients, mixing well. Let cool in the refrigerator for 30 minutes.For the Old Bay Breading:2 cups panko bread crumbs3 Tbsp. Old Bay seasoning2 tsp. kosher salt1 1/2 tsp. pepperPulse the panko bread crumbs briefly in a food processor to form a medium-grain crumb. Add the Old Bay, salt, and pepper and mix well. To Assemble:Tofu mixtureOld Bay breadingOil for sautéing 1 BaguetteOlive oil for brushingLemon-dill mayo (see recipe below)Dill for garnish (optional)Preheat the oven to 450°F. Form the tofu mixture into 1 1/2-oz. cakes. Dredge the cakes in the breading mix, being certain to cover all surfaces completely. Sauté the cakes in a little oil over medium heat in a large, flat-bottomed pan for 3 to 5 minutes on each side, or until browned and crispy. Slice the baguette on the diagonal into 1/2-inch slices, then brush each side with olive oil. Bake the baguette slices for 3 to 4 minutes, being careful not to toast completely. Remove from the oven. Top each crostini with one tofu cake, a dollop of lemon-dill mayo, and dill garnish, if desired. Lemon-Dill Mayo1/2 cup vegan mayonnaise (try Vegenaise)1 tsp. grated lemon rind 1/2 Tbsp. lemon juice1/2 tsp. dried dill weed1/4 tsp. garlic powder1/4 tsp. hot sauce (optional)Combine all the ingredients in a small bowl and stir until just combined. Chill until serving.