I waited tables through college, and during that time I served up a lot of crab cakes. I noticed one thing: people really love crab cakes! I just discovered that I happen to love vegan crab cakes. Never tried the real deal, but I they can’t possibly be any better than these suckers.
What You’ll Need
For the Vegan Crab Cakes
Artichoke hearts. You’ll need the canned variety that are packed in brine. Make sure you don’t get ones that are marinated or packed in oil.Celery.Panko breadcrumbs. Any vegan variety of breadcrumbs will work as a substitute — I just find panko to be the most readily available.Whole wheat flour. All-purpose flour works too!Garlic.Chives.Vegan Worcestershire sauce. Most Worcestershire sauces contain anchovies, but not Annie’s, Edward & Sons, and Whole Foods — they’re are all vegan!Old Bay seasoning.Salt.Canola oil. Any high-heat oil can be substituted — try peanut, vegetable, or corn oil.
For the Aioli
Raw cashews. They absolutely need to be raw. Roasted cashews will make your aioli taste like cashew butter! You’ll also need to soak them in water for a while to soften them up for blending.Non-dairy milk. Use a variety that’s unflavored and unsweetened. Soy milk, almond milk, and cashew milk would all work well!Garlic.Lemon juice. Use freshly squeezed for the best flavor.Sriracha sauce. Feel free to substitute your favorite hot sauce, or leave it out for a heat-free aioli.Salt.
How to Make Vegan Crab Cakes
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by placing everything for the crab cakes except the oil and half of the breadcrumbs into food processor bowl.Pulse the food processor until the ingredients are finely chopped and well-mixed. Make sure you don’t overblend the mixture — you’ll want your vegan crab cakes to have some texture!Tip: This mixture can be made up to two days ahead of time. Store it in a sealed container in the fridge until you’re ready to fry your cakes.
Shape the mixture into a few patties while you heat up some oil in a skillet. Make sure you use a skillet with a good nonstick surface, such as cast iron.Dip one of your patties into a bowl filled with the rest of your panko breadcrumbs. Get it nicely coated, then transfer the patty to the skillet. You can coat a few more and add them to the skillet, just be sure not to crowd them or you’ll have trouble flipping them!Cook the patties for a few minutes on each side, until they’re crispy and golden. Be super careful when flipping them — vegan crab cakes are delicate!Tip: If you’re finding that your cakes aren’t cooked in the center, turn down the heat and let them cook a little longer.
Whip up the aioli by blending all of your ingredients in a blender or food processor, then serve it with your crab cakes.
Leftovers & Storage
These vegan crab cakes are best served immediately, but if you have leftovers they’ll keep in a sealed container in the fridge for about 3 days. To reheat, place them under a broiler and broil them for a few minutes on each side until hot and crispy. The aioli will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.
More Vegan Seafood Recipes
Tofu & Artichoke ScampiVegan Tuna SaladBlackened Vegan Scallops & GritsCrispy Vegan Fish Fillet SandwichesVegan Ceviche
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