It’s summer time and nothing screams summer like crab cakes. but for us non-seafood eatin’ folk and those looking to cut back on animal products, this classic “crab” cake recipe is the perfect option to have all the fun of summer eats without messin’ with the creatures of the sea ; )
Crab Cakes
- 3 tablespoons vegan butter, divided
- 1 green onion, finely chopped
- 2 tablespoons finely chopped red bell pepper
- 1 garlic clove, minced
- 3 tablespoons vegan heavy cream (the recipe is on your dairy alternatives sheet)
- 1 tablespoon Dijon mustard
- 1 egg replacer
- 1/2 teaspoon minced fresh parsley
- Cayenne pepper
- 1 cup bread crumbs
- 1/4 cup nutritional yeast
- 1 pound vegan crab meat (Match Vegan Meats Ground Crab is perfect)
- 2 tablespoons vegetable oil
Lemony Dill Sauce
- 1 cup veganaise
- 1/4 cup vegan buttermilk (the recipe is on your dairy alternatives sheet)
- 2 tablespoons chopped fresh dill leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 garlic clove, minced
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.
To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, egg replacer, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crab meat.
Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the nutritional yeast. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
To serve, spoon a dollop of the lemon dill sauce along side each crab cake. Enjoy!
