Vegan Crab Cakes
While I’ve read wonderful things about Match products on other blogs, they aren’t available around here, so I had never actually tasted them to see for myself. But when I was ordering the Match roast from Vegan Essentials for the holidays, I decided it was a great opportunity to try one of their other offerings. It was tempting to grab a sampling of everything, but in an effort to save the budget, I just grabbed a “crab” to try first. Vegan crab cakes went to the top of my agenda!
I found a vegan crab cake recipe on the Match website, and since I had most of the ingredients, I decided to follow it as best I could. I was very surprised how well the mixture held together to form patties, because even with the best of vegan burger recipes, I’m always very careful not to break them before sauteing! I was a little short on panko, so for the coating I crushed up a few organic saltine crackers and mixed those in with my remaining panko. I thought the crabless cakes turned out excellent and it’s something I would definitely serve to guests! I’ll include how I made mine below, but definitely check out the original recipe. I know that red pepper would have been good in there if I’d had one!
Vegan Crab Cakes
- 3 tablespoons vegan mayo
- 1 tablespoons Dijon mustard
- 1 teaspoons dry mustard
- 1/4 teaspoon hot sauce
- 1/8 teaspoons cayenne
- 1 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons dried parsley
- 3 tablespoons fresh lemon juice
- 1/2 cups onion, fine dice
- 2 tablespoons agave nectar
- 1 pound Match Vegan Crab
- 1 1/2 cups Panko breadcrumbs
- 1 cup crushed saltine crackers
In a large bowl, combine mayo, Dijon mustard, dry mustard, hot sauce, cayenne, salt, black pepper, dried parsley, onion, and agave nectar. Mix in “crab”, followed by the Panko breadcrumbs. Divide mixture into 12 equal balls, place each ball in the crush saltines (or more Panko), and form into a patty. Saute cakes in canola oil over medium heat until golden brown. Bake at 350 degrees for 5-8 minutes and serve!
Next time I make them, the red pepper is definitely going in there! I think it would add great color and flavor, but either way, yum!