This vegan crab cakes recipe with vegan remoulade sauce is the healthy, sustainable twist on the traditional. It features Lion's Mane mushrooms, white beans and flaxseed meal for a tasty, crispy vegan appetizer.
Make the Remoulade Sauce in advance by combining all of the ingredients in a small bowl.Chill under ready for use.
In a small bowl, combine the flaxseed meal and water. Mix thoroughly and set aside.
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.
Add the butter beans and pulse a few more times.
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.
Add the mayonnaise mixture, red bell pepper, scallions and crushed oyster crackers to the mushroom mixture. Mix thoroughly.
Refrigerate the mixture for 1 hour. This will make it easier to make the cakes.
After the mixture has chilled, form the crab cakes with your hands.
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.
Air fry the crab cakes for 6-8 minutes or until crispy. See Recipe Notes.
Serve immediately with Remoulade Sauce, scallion greens, microgreens and lemon wedges.
1 tsp salt
1 tbsp celery seeds
2 tsp Cajun seasoning
1 tsp dry mustard
½ tsp pumpkin pie spice (choose one that include cinnamon, nutmeg, ginger, allspice and cloves)
¼ tsp crushed red pepper
½ tsp white pepper
5 bay leaves