Vegan Crab Cakes Recipe

Name: Vegan Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fine toasted breadcrumb; 1/2 cup minced celery; 1/2 cup minced white onion; 1/3 cup minced carrot; 1/2 small green bell pepper, minced; 1/4 cup chopped fresh parsley; 1/2 teaspoon canola oil; 16 ounces frozen extra firm silken tofu or 16 ounces frozen waterpacked firm tofu; 1 tablespoon Phillips seasoning; 2 teaspoons dry mustard; 1/2 cup vegan mayonnaise; 1 teaspoon salt; cooking spray

Servings: persons

1 cup fine toasted breadcrumb
1/2 cup minced celery
1/2 cup minced white onion
1/3 cup minced carrot
1/2 small green bell pepper, minced
1/4 cup chopped fresh parsley
1/2 teaspoon canola oil
16 ounces frozen extra firm silken tofu or 16 ounces frozen waterpacked firm tofu
1 tablespoon Phillips seasoning
2 teaspoons dry mustard
1/2 cup vegan mayonnaise
1 teaspoon salt
cooking spray

1
For Texture: Freeze the tofu and then thaw.
2
Note the waterpacked and the silken firm are experiemental textures.
3
Do NOT press the silken simply let drain after thawing. Do press the waterpack.
4
Preheat oven to 350u00b0.
5
Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened.
6
Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE.
7
Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well.
8
Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs.
9
Place on sprayed baking sheet and spray tops lightly with spray or Olivio.
10
Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fine toasted breadcrumb, 1/2 cup minced celery, 1/2 cup minced white onion, 1/3 cup minced carrot, and more.

Yes, Vegan Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions