Enjoy the irresistible taste of crab cakes with a plant-based twist using this Vegan Crab Cakes recipe. Perfect for summer gatherings or any occasion, these cakes offer a golden brown crust with a moist and flavorful center.
Ingredients:
- 1 lb. Vegan Crab Meat
- ⅓ cup Vegan Mayonnaise
- 3 tbsp Aquafaba (liquid from canned chickpeas), whipped (egg substitute)
- 1 tbsp Vegan Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tsp Lemon Juice
- ¼ tsp Blackened Seasoning
- ¼ cup Chopped Parsley
- 1 ¼ cups Vegan Bread Crumbs
- Salt and Pepper to taste
- Oil for frying
Instructions:
- In a mixing bowl, combine all the ingredients for the vegan crab cakes. Form the mixture into 8 evenly sized patties.
- Heat an inch or so of oil in a deep-sided skillet over medium-high heat.
- Add the vegan crab cakes to the heated oil and cook for 5-8 minutes until they are cooked through and browned evenly on both sides.
- Drain the cooked vegan crab cakes on a paper towel-lined rack before serving.
