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Vegan Crab Cakes with Vegan Remoulade Sauce

Kate Friedman
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.
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Print Recipe
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine French
Servings 0 crab cakes

Ingredients
  

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

Instructions
 

Vegan Remoulade Sauce

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

Vegan Crab Cakes

  • 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.

Notes

  • I’m usually a fan with washing my mushrooms, but I opt to lightly remove any debris from lion’s mane mushrooms with a damp paper towel. I find that any water absorption results in a soggier end product.
  • If you find you don’t have Old Bay Seasoning, I made a suitable substitute with ingredients that I had on hand.
 
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
 
  • Combine all of the ingredients in a coffee grinder or mini food processor and pulse until no large pieces remain. This recipe makes 2-3 times the amount of Old Bay Seasoning that you’ll need for this vegan crab cakes recipe. Store the excess in an air-tight container for later use.
  • As I mention in my blog post, I have two air fryers at home and they cook differently. I recommend keeping an eye on your crab cakes to get the right crispy exterior. If you opt to use a convection oven, set the temperate at 400º and bake for 8-10 minutes, checking the crab cakes frequently.
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