Vegan Crab Cakes

These delicious vegan crab cakes are made using Lion's Mane Mushrooms for a super meaty texture! Paired with a Vegan Remoulade Sauce.


1 Minutes Read

Vegan Crab Cakes - Media Credit:
These delicious vegan crab cakes are made using Lion’s Mane Mushrooms for a super meaty texture! Paired with a Vegan Remoulade Sauce.
Vegan Crab Cakes
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Duration1 hr 30 mins
Cook Time15 mins
Prep Time15 mins
Servings8 crab cakes


Vegan Remoulade Sauce
  • · 1 cup vegan mayonnaise
  • · 1 tbsp Dijon mustard
  • · 1 tbsp fresh lemon juice
  • · 1 tsp vegan Worcestershire sauce
  • · 1/2 tsp smoked paprika
  • · 1/8 tsp cayenne pepper
  • · salt & pepper to taste
Vegan Crab Cakes
  • · 0.5 lbs lion’s mane mushrooms wiped free of debris and roughly chopped
  • · 1 14 oz can butter beans drained and rinsed
  • · 2 tbsp flaxseed meal
  • · 5 tbsp water
  • · 1/4 cup vegan mayonnaise
  • · 1/2 tbsp vegan Worcestershire sauce
  • · 1 tsp fresh lemon juice
  • · 1 tsp Dijon mustard
  • · 2 tsp Old Bay Seasoning
  • · 1 tsp dulse flakes optional
  • · 1 tsp salt
  • · 1/2 tbsp granulated garlic
  • · 1 red bell pepper washed deseeded and finely diced
  • · 3 scallions + additional scallion as optional garnishment trimmed and sliced
  • · 1 cup oyster crackers crushed
  • · 2 tbsp safflower oil or other high-temp tolerant oil
  • · radish microgreens as optional garnishment
  • · lemon wedges as optional garnishment


Vegan Remoulade Sauce

  • o Make the Remoulade Sauce in advance by combining all of the ingredients in a small bowl.
  • o Chill under ready for use.

Vegan Crab Cakes

  • o In a small bowl, combine the flaxseed meal and water. Mix thoroughly and set aside.
  • o Add the lion’s mane mushrooms to a large food processor. Pulse 2-3 times to roughly chop the mushrooms. You do want some sizeable pieces.
  • o Add the butter beans and pulse a few more times.
  • o Combine the vegan mayonnaise, Worcestershire sauce, fresh lemon juice, Djion mustard, Old Bay Seasoning, dulse flakes, salt and granulated garlic into a small bowl. Mix thoroughly.
  • o Add the mayonnaise mixture, red bell pepper, scallions and crushed oyster crackers to the mushroom mixture. Mix thoroughly.
  • o Refrigerate the mixture for 1 hour. This will make it easier to make the cakes.
  • o After the mixture has chilled, form the crab cakes with your hands.
  • o Preheat your air fryer for 3-5 minutes. While the air fryer is preheating, brush both sides of each crab cakes with a light layer of oil.
  • o Air fry the crab cakes for 6-8 minutes or until crispy.
  • o Serve immediately with Remoulade Sauce, scallion greens, microgreens and lemon wedges.
This recipe was republished with permission from Herbivore’s Kitchen.
Find the original recipe here.

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