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Tempeh Crab Cakes

Course: Main


  • 1 package tempeh (8 oz), grated fine or crumbled into small bits
  • 2-4 tbsp vegan mayonnaise (use more if needed to ensure the batter holds together when formed into cakes)
  • 1/2 medium onion , minced
  • 1 tbsp grated ginger
  • 2 tbsp coriander leaves , chopped
  • 1/2 cup whole-wheat breadcrumbs
  • 1 heaping tbsp Old Bay seasoning
  • 1 tsp chili powder , like cayenne or paprika
  • 1-2 tbsp oil for shallow-frying the "crabcakes"


  • Mix all the ingredients together in a bowl. The mixture should hold together when formed into a cake. If it doesn't, add some more breadcrumbs and mayonnaise. (Update: a couple of people who tried these said they had trouble getting the crabcakes to hold together. I'd advise pulsing a few times in a food processor. Also these are delicate so don't make them too big. Mine were just over an inch in diameter. Be gentle when you flip them over.)
  • In a non-stick or cast-iron skillet, heat the oil
  • Take about a 1-inch ball of the batter and flatten it slightly.
  • Place as many cakes as possible into the skillet without overcrowding them. If you put too many in, they will steam and turn soggy instead of getting that beautiful golden-brown crust.
  • Turn after 1-2 minutes, once the underside is thoroughly browned. Cook the other side.
  • Serve hot, either by themselves or in a chapati or tortilla wrap smeared with some more mayonnaise. You can also add tomatoes or other veggies like cucumber or lettuce.
  • Enjoy!