Vegan Maryland Crabcakes. A delicious, healthy treat that's crispy on the outside and tender and flaky on the inside, just as crab cakes should be, but without the crabs. #vegan #glutenfree #nutfree #crabcakes HolyCowVegan.net
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5 from 1 vote

Maryland Crab Cakes

These vegan Maryland Crab Cakes are a delicious treat. Crispy on the outside, tender and flaky on the inside, and packed with healthful goodness. Eat them on their own or cradle in a burger bun for a unique treat. A vegan and nut-free recipe, can be gluten-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main/Snack
Cuisine: nut-free, Vegan
Servings: 10 crab cakes
Author: Vaishali Honawar

Ingredients

  • 1 8-oz package tempeh (crumbled with fingers into small bits)
  • 1 cup canned or cooked chickpeas, drained
  • 1 whole wheat burger bun, broken into pieces (or sub two small slices of whole wheat bread. Can use gluten-free bread for a gf version)
  • 1 small stalk celery (finely chopped)
  • 1 tbsp dijon mustard
  • 2-3 tbsp ground up seaweed, like Nori
  • 1 tbsp tamari
  • 1-2 tsp hot sauce
  • 1/4 cup vegan mayo
  • 1 tbsp Old Bay seasoning
  • Salt and ground black pepper to taste
  • 1/4 cup vegetable oil (for frying)

For Wasabi Tartar Sauce

  • 1/4 cup vegan mayo
  • 1 tsp wasabi powder
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice (optional if you don't like your tartar sauce very tangy)
  • Salt and ground black pepper to taste
  • 2 tsp sweet pickle relish

Instructions

  • Place the chickpeas and burger bun into a food processor and pulse 8-10 times until the bread has broken down into crumbs and the chickpeas are in tiny pieces.
  • Remove the chickpea-bread mixture to a bowl and add in the remaining ingredients. Mix well.
  • Form the mixture into 10 equal-sized patties. Heat a 12-inch cast-iron or nonstick skillet and add the oil. When the oil is hot, place the crab cakes in the skillet. I do two batches of five each.
  • Let each crab cake cook for a couple of minutes over medium-high heat or until the cake is golden-brown on the bottom. Flip and cook until the other side is golden-brown.
  • Remove to a plate lined with paper towels.

Make vegan wasabi mayo:

  • Place all the ingredients for the wasabi mayo in a small bowl and mix well with a fork.
  • Serve the crabcakes hot with the mayo.