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Vegan Crab Cakes

Maryland-Style Crab Cakes

Inspired by the Maryland-Style Crab Cake Recipe on page 44 of Jenn Segal's new cookbook Once Upon A Chef, this plant-based version really hits it out of the park!

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 30 minutes
Servings 12 Mini Crab Cakes

Ingredients

For The Crab Cakes

  • 2 Tablespoons Ground Flax Seeds
  • 5 Tablespoons Water
  • 1 Pound Hearts of Palm Drained and cut into 1/2 - 1/4 inch dice.
  • 2 Tablespoons Vegenaise
  • 2 Teaspoons Dijon Mustard
  • 1 Teaspoon Worcestershire Sauce vegan
  • 1 Teaspoon Old Bay Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Cup Celery Finely Diced
  • 1 Tablespoons Parsley Fresh, and Roughly Chopped
  • 1/2 Cup Panko Bread Crumbs

For The Tartar Sauce

  • 1 Cup Vegenaise
  • 2 Tablespoons Dill Pickles Finely Chopped
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon Red Onion Fresh, Minced
  • 1 1/2 Tablespoons Lemon Juice
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper Freshly Cracked

Instructions

  1. In a small bowl, mix the ground flax seeds and water.  Mix well, and set aside.

  2. To a large bowl, add the diced hearts of palm, Vegenaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, parsley, and flax mixture.   Mix well.

  3. Add in the Panko bread crumbs, and gently fold until everything is incorporated.

  4. Using a 1/4 cup scoop, scoop the mixture, and shape into round  patties, about 1/2 inch thick.  Place on a cookie sheet, and repeat until no more mixture remains.  Cover, and refrigerate for one hour.  This allows the mixture to set well, so the cakes don't fall apart while frying.

  5. While the patties rest in the refrigerator, make the tartar sauce.  Add all ingredients in a medium sized bowl, and mix well.  Transfer to a serving dish, cover with plastic wrap, and chill in the refrigerator until ready to use.

  6. Preheat a large skillet over medium heat, and coat with the oil.  Place the cakes in the pan, and fry until golden brown on each side, about 3-5 minutes. 

  7. Serve the vegan crab cakes warm, with the tartar sauce.

Recipe Notes

As an alternate serving suggestion, you can dollop some tartar sauce on a plate, and top with the cake. Use a parsley leaf as a garnish!