Crab-less Cakes | Plant-Based "Crabcakes"
I'm from Baltimore, Maryland, which means I don't play when it comes to blue crabs and crab cakes.
When I first transitioned to a plant-based lifestyle, I struggled with finding any alternatives to seafood. These crabless cakes give you the texture and flavor of traditional crab cakes, which is close enough for me! If you're a visual learner, I've shared clips of how to whip these cakes up on my Instagram. Watch them here.
After multiple rounds of trial and error with this recipe, I've settled on a combination that hits every time!
As I always say, recipes are guides, not law. Have fun in the kitchen and put your own twist on this! I use Dijon mustard in this recipe, but spicy brown mustard is equally as tasty. Additionally, I used vegan mayo because that's what I had on hand, but I'm sure traditional mayo will work fine.
If you're on the hunt for lion's mane mushrooms, I suggest Whole Foods or your local Asian market. If you have access to a farmers market you may be able to find them in season.
When it comes to cooking the cakes, the stovetop and oven or toaster oven all work well. If you're looking to limit your oil intake, baking is the best option. In terms of texture, I prefer starting on the stovetop and finishing them in the toaster oven.
If you give this recipe a try, snap a picture and tag @plantbasedbre across all platforms.
Crabless Cakes
Ingredients
- 5oz Lion's Mane mushroom
- Spray oil of your choice
- 1 Large Egg
- 1 Shallot, chopped
- 2 tbsp Fresh parsley, chopped,
- 3 tbsp Panko
- 2 tbsp Mayo
- 1 tbsp Dijon mustard
- 2 tsp No-salt seasoning blend
- 1 tsp Black pepper
- 2 tsp Old Bay
- 1 tsp Blackened seasoning
- 1 tsp Smoked paprika
- 2 tsp Garlic powder
- 1 tsp Cayenne pepper
- High temp oil of your choice
- 1 tbsp Dairy-free sour cream
- 1 tbsp Mayo
- Worcestershire sauce
- Hot sauce (Franks/Louisiana/Crystal)
- Honey
- 1 tsp Smoked paprika
- 1 tsp Cajun seasoning
Instructions
- Heat your oven or toaster oven to 350 degrees.
- Rip up lions mane mushroom for a shredded texture. Keep the pieces similar to the size of crab meat.
- Line a baking sheet with foil or use a silicone mat. Place the lion's mane piece across the baking sheet. Lightly spray the mushrooms pieces with oil. Bake the mushroom pieces for 5-8 minutes, or until light brown in color. Set pieces aside.
- In a bowl, combine egg, mayo, dijon mustard, and seasoning. Mix well. Add chopped shallots and parsley to the bowl. Stir together.
- Add the pieces of lion's mane and panko to the bowl. Combine well. Depending on how large your mushroom pieces are you may have to add more or less of the mayo, mustard, and panko.
- Using your hands, shape the mixture into cakes. Set aside.
- Heat a tablespoon of high temp oil in a saucepan on medium heat.
- Cook the cakes for 3-5 minutes on each side.
- Remove the cakes from the pan and transfer them back to the baking sheet. Bake them for an additional 8 minutes.
- If you want to cook the cakes without baking them, you certainly can finish them on the stovetop. You'd have to cook them for roughly 10-13 minutes.
- Combine equal parts of mayo and sour cream. A tablespoon each of honey and hot sauce. A splash of Worcestershire sauce. Cajun seasoning, smoked paprika, and garlic powder. Mix well—taste and tweak to your liking.
