I love to cook for my non-vegan family members and I’m always on the hunt for a recipe that will wow them. They have gone from extremely harsh critics saying, “i won’t eat vegan food,” while having an Oreo in their hand, to excitedly asking me if I’m going to “cook that mushroom Wellington for thanksgiving again.”

I’ve tried a lot of different recipes and I love breaking down my favorite parts and using them to create my own. For these Vegan “Crab” Cakes with Remoulade sauce, I pulled from multiple recipes, to create the perfect summer meal.

There are so many ways to serve these crab cakes, but I chose to make them into a sandwich this time, and used Bao Buns, for an extra special treat. If you’d like to make your own Boa Buns, here’s a great vegan recipe from EatLittleBird.

Whether you’re vegan, veg, or just like to try new recipes, I hope you love this rendition of one of a coastal favorite.

Equipment Needed

Measuring cups and spoons Large mixing bowl

Small mixing bowl

Large frying pan

Emulsion blender

“Crab” Cake Ingredients

1 can chick peas *save 1/4 cup liquid*

2 cans heart of palm

2 green onions

1/4 cup Fresh parsley

1/4 cup Veganaise

1 tbsp coconut aminos

1 tbsp lemon juice

1 tsp dijon mustard

1 1/2 tsp seafood seasoning (i made mine out of equal parts smoked paprika, salt, pepper, celery salt and cajun seasoning!)

1/2 tsp sea salt

1 tsp garlic powder

1 cup corn meal

Cooking oil for pan

Remoulade Sauce

1/2 cup Veganaise (or any vegan mayo)

2 pickle spears finely chopped

2 tbsp fresh dill

2 tbsp lemon juice

2 tbsp hot sauce (i used a homemade dragon cayenne hot sauce)

1 clove garlic finely chopped

1 tsp stone ground mustard

1 tsp dijon mustard

1/2 tsp sea salt

2 green onions finely chopped 1/4 fresh parsley

Let’s start cooking!

1. In the large mixing bowl combine the chick peas and hearts on palm. Mash with either a fork or potato masher until they are combined and start to resemble the texture of crab meat!

2. In the smaller mixing bowl whisk the aquafaba (chick pea liquid) till its foamy then add the veganaise, lemon juice, coconut aminos, mustard, and all dry the seasoning s for the crab cakes. Mix well.

3. Add combine the hearts of palm mixture and the wet mixture and add the green onion and 3/4 of the corn meal.

4. Freeze this mixture for 20-30 minutes while you make the sauce

5. Combine all ingredients for the sauce and blend thoroughly with the emulsion blender. Salt and pepper to taste. Done!

6. Remove the frozen mixture and use a spoon to scoop out the mixture to begin forming balls. I recommend forming all the balls first before starting to fry them. After forming the balls press them in a bowl with the remaining corn meal so they will form a crust on both sides. If you need more cornmeal for better coverage add more.

7. Once you’ve made the balls add the oil to the frying pan. We want enough to coat the bottom of the pan but we are not submerging the crab cakes. When the oil is hot add 4-5 crab cakes at a time flipping once after about 4 minutes adding oil to each batch if necessary. They should be golden brown on each side.

8. You’re ready to eat!

Depending on the size of the crab cakes you should get about 15-20 so this is a great recipe for multiple people.

Serve over risotto or make a sandwich like me! However you serve them, they are going to be a delicious plant based meal that will have you thinking you’re at the beach!

Side Note: Kelly recently won 1st place in a local competition for this delicious twist on Crab Cakes!

What’s your favorite way to eat a crab cake? Let us know in the comments!

Vegan Eats: Kelly's "Crab" Cakes & Remoulade

Equipment Needed

﻿“Crab” Cake Ingredients

Remoulade Sauce

Let’s start cooking!

“Crab” Cake Ingredients