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Vegan Crab Cakes
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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

  • In a small bowl, mix the ground flax seeds and water.  Mix well, and set aside.
  • 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.
  • Add in the Panko bread crumbs, and gently fold until everything is incorporated.
  • 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.
  • 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.
  • 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. 
  • Serve the vegan crab cakes warm, with the tartar sauce.

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!