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Vegan Crab Cakes

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Vegan Crab Cakes

There was a time, five years ago to be precise, when I absolutely loved crab cakes and can honestly say it’s one of the very few dishes I actually “missed” going vegetarian.

But, let me tell you…

Amidst the virtual sea of meatless “crab” cake recipes out there I have finally hit on one that seriously delivers.

Vegan Crab Cakes - Among the virtual sea of meatless "crab" cake recipes out there I have finally hit on a recipe that seriously delivers.

These cakes have all the texture and flavor you remember, without harming a single crab.

This recipe comes directly from The Sexy Vegan Cookbook by Brian L. Patton.  And considering I alter nearly every recipe I encounter, I tip my hat to him because my only deviations from the original recipe are minor (using a food processor in the prep and yielding 8 smaller cakes rather 4 large ones.)

Serve over succotash and top with remoulade sauce.

Indulge and enjoy!

Vegan Crabby Cakes | Al the taste and texture you love without harming a single crab! | thiswifecooks.com

Ingredients for Vegan Crab Cakes:

  • tempeh
  • chickpeas
  • olive oil
  • yellow onion
  • red bell pepper
  • celery
  • salt
  • Panko breadcrumbs
  • Old Bay seasoning
  • vegan mayonnaise
  • capers
  • Italian parsley
  • lemon juice
  • Dijon mustard
  • kelp or seaweed powder
  • cayenne pepper sauce
  • ground black pepper

How to make Vegan Crab Cakes:

Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
 
Add chickpeas to a food processor and pulse until rough chopped.
 
Be careful to not overdo it here; you want to retain the texture of a real crab cake.
 
Scrape chopped chickpeas into a large mixing bowl.
 
Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
 
Heat 2 teaspoons olive oil in a large pan over medium heat.
 
Add onions, celery, red pepper, and salt. Cook, stirring frequently, 8 minutes, or until onion is tender. Set aside to cool.
 
Crumble the tempeh into a large mixing bowl.
 
Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon (1 1/2 tsp.) Old Bay, mayonnaise, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a few dashes of cayenne pepper sauce, and a few twists of salt and pepper.
 
Using your hands, mash everything together. Divide the mixture into 8 small patties.
 
Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon (1 1/2 teaspoons) Old Bay in a bowl.
 
In a large pan, heat 2 tablespoons olive oil over medium-high heat.
 
Dredge each cake in the bread crumb mixture and place them in the pan to cook for 3-5 minutes, or until lightly browned. Flip over and brown the other side.
 
Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay.
 
To serve, place on top of succotash and top with remoulade.
 
Cheers!
Vegan Crab Cakes - Among the virtual sea of meatless "crab" cake recipes out there I have finally hit on a recipe that seriously delivers.
Vegan Crab Cakes - Among the virtual sea of meatless "crab" cake recipes out there I have finally hit on a recipe that seriously delivers.

Vegan Crab Cakes

5 from 1 vote
Print Pin Rate
Author: Holly Gray

Ingredients

  • 1 8-oz. package tempeh
  • 1 15-oz. can chickpeas, rinsed, drained, and dried completely
  • 2 Tablespoons + 2 teaspoons olive oil divided
  • 1/4 cup yellow onion
  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • salt to taste
  • 1 cup Panko bread crumbs
  • 1 Tablespoon Old Bay seasoning
  • 1/4 cup vegan mayonnaise
  • 1 Tablespoon capers drained and chopped
  • 1 Tablespoon Italian parsley chopped
  • 2 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kelp or seaweed powder I used crushed nori flakes and that worked fine
  • Cayenne pepper sauce to taste
  • Ground black pepper to taste

Instructions

  • Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
  • Add chickpeas to a food processor and pulse until rough chopped. Be careful to not overdo it here; you want to retain the texture of a real crab cake. Scrape chopped chickpeas into a large mixing bowl.
  • Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
  • Heat 2 teaspoons olive oil in a large pan over medium heat. Add onions, celery, red pepper, and salt. Cook, stirring frequently, 8 minutes, or until onion are tender. Set aside to cool.
  • Crumble the tempeh into a large mixing bowl. Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon (1 1/2 tsp.) Old Bay, mayonnaise, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a few dashes of cayenne pepper sauce, and a few twists of salt and pepper.
  • Using your hands, mash everything together. Divide the mixture into 8 small patties.
  • Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon (1 1/2 teaspoons) Old Bay in a bowl.
  • In a large pan, heat 2 Tablespoons olive oil over medium-high heat.
  • Dredge each cake in the bread crumb mixture and place them in the pan to cook for 3-5 minutes, or until lightly browned. Flip over and brown the other side.
  • Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay.
  • To serve, place on top of succotash and top with remoulade.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Crab Cakes - Among the virtual sea of meatless "crab" cake recipes out there I have finally hit on a recipe that seriously delivers.

 

 

 

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Comments

  1. theclutterboxblog

    I love crab cakes too and having a vegetarian option is fantastic! Also a food processor is huge when it comes to preparing food like this, makes it better in my mind!

    Reply

  7. toastycritic

    I think I would miss out on crab cakes if I were to go vegan for sure. Although I am always up for trying something different and it does sound really good. I will have to try this out.

    Reply

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