"Crab" Cakes with Vegan Creamy "Crab" Cake Sauce (Vegan)

Vegan "Crab" Cakes
Vegan Creamy "Crab" Cake Sauce


  • 1 small zucchini, grated
  • 1 package tempeh
  • 2-3 garlic cloves, minced fine
  • 1 small carrot, grated
  • 1 small red onion, diced small
  • 1 small roasted red pepper, minced
  • 1-2 scallions, diced small
  • 1/4 cup nutritional yeast
  • 3 - 4 tsp dried seaweed, kombu or dulce flakes work well
  • 2 tsp old bay seasoning
  • 1 tsp white pepper
  • 1/2 tsp celery seed
  • 1 cup panko bread crumbs
  • 2 heaping tsp dijon mustard
  • 2 tbsp vegenaisse
  • 2 tsp vegan worcestershire sauce
  • oil for frying

preparation steps:

1. process garlic in food processor until minced fine

2. add red onion, scallion and red pepper and pulse until minced small

3. add tempeh and pulse again-leave texture a bit chunky

4. place in bowl and mix well with all remaining ingredients except oil

5. form into small patties-add more bread crumbs if mixture is too moist and doesn't hold together 

6. fry in oil until crispy and golden and serve with  tartar sauce or my vegan crab cake sauce

ingredients for sauce:

  • 2 tbsp vegan sour cream
  • 1 tbsp vegenaisse
  • 1 small pickle chopped (green olives can be substituted)
  • 1 tbsp capers
  • roasted red pepper, minced very fine
  • 2 tsp cider vinegar
  • 1 tsp vegan worcestershire sauce
  • 2 tsp dijon mustard
  • salt and pepper to taste

preparation steps:

1. place all ingredients in a bowl and mix

*hint: cocktail sauce (recipe:ketchup, lemon juice, horseradish and vegan  worcestershire sauce) is delicious on these "crab" cakes too!


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