Back in 2013-2014, I went to a vegan/raw restaurant with a friend for Mother’s Day. Since I’d celebrated Mother’s Day with my mother the day before (I typically don’t go to restaurants the day of), I didn’t have anything to do on the actual day.
Anyhoo, I went to this restaurant with my friend and her mother. Her mother ordered these vegan crab cakes that was just delightful. They tasted and looked just like the real thing. Upon asking about the ingredients, I found that they were made with tofu. That started my long years of trying to experiment with vegan crab cakes recipes that was close or just like that recipe.
It took me the longest, and I do mean the longest time to find a vegan crab cake that was comparable to the one that I had in that restaurant. I tried various ingredients and all of them were totally misses. Until I came across this recipe.
I was introduced to this recipe around the same time, but I was turned off by it ’cause oyster mushrooms were kinda expensive, but in the back of my mind I kept saying that I was gonna try it. Finally, I did. I bought the mushrooms. Oyster mushrooms are so light that you can get quite a bit for a pound.
Finally, Eureka!!! I did it. This was such a hit. I was in love. I had to stop eating this because I had to save some for my son. The best part is this: If you have left overs, they taste so much better the next day. I hope you enjoy this recipe as much as I did.
Ingredients (10 Crab cakes)
- 1 lb of oyster mushrooms, cleaned, broken in pieces with stems trimmed off
- 1 can of artichokes, drained
- 2 tbsp ground flaxseed
- 4 tbsp warm water
- 1 tsp garlic powder
- 1 tsp. onion powder
- ¾ cup Panko breadcrumbs
- 1 tsp garlic powder
- 2 tsp Old Bay seasoning or Cajun Seasoning
- 2 tsp parsley
- 2 tsp salt
- 2 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1/2 cup vegan mayo
- Canola oil
- ¾ Extra bread crumbs for coating the ‘crab cakes’
- ¼ cup corn meal
- ¼ cup flour
Vegan Crab Cake Sauce
- 1 cup vegan mayo
- ¼ cup Dijon mustard
- 2 tsp lemon juice
- 1/4 cup of ketchup
- 1 tbsp horseradish sauce
For the sauce
Mix all ingredients together in a bowl and generously add on top of crab cakes. Refrigerate for about an hour.
For the Crab cakes
Combine the flax seed and water together in a small bowl. Let that mixture form into a thick paste while you gather your other ingredients. This is your ‘flax seed egg’.
Place the mushrooms and artichokes in a food processor (or Vitamix) and pulse until broken down finely– but not mushy. Transfer to a large bowl.
In the mushroom bowl, combine your dry ingredients – breadcrumbs, garlic powder, onion powder, Old Bay seasoning or Cajun seasoning, parsley, salt, and pepper.
Next, add lemon juice, Dijon mustard, and vegan mayo.
Mix together well. At this point, I typically like to allow my mixture to sit and form together in the refrigerator for about a half hour to an hour. If you are in a rush, feel free to omit this step.
Also, because there is no egg or raw meat in this recipe, you can taste it to see if it is seasoned to your liking.
In another bowl, combine the bread crumb, flour, and corn meal together.
Begin to heat your oil in a skillet at this point.
Form crab cakes into patties and coat them in the bread crumb mixture. Fry for about 3-4 minutes per side on medium heat.
Allow to drain on a napkin or towel.
Enjoy with your vegan sauce.