Nutty Vegan Crab Cakes with cayenne peppers and sweet paprika, and oozing umami flavours that merge sour, salty, and bitter too flawlessness.
Indulge in a tasty morsel for a sumptuous dining experience. And, lounge.
This dish will burst your belief that vegan food can’t be super yummy.
- When you’re scrambling for a healthy main to complement greens and salads
- When you’re al fresco dining and the sun’s beating down and you want something warming yet pillowy
- When you’ve got friends over for a dinner party and you’re wanting something opulent yet understated
Vegan Crab Cakes was inspired by nostalgic school dinner memories and wanting to emulate a taste cruel-free sumptuous dish.
I use an air fryer to give these cakes a slightly drier yet crunch texture in the centre– for me, the essence of a crab cake. Frying or baking is possible, if you don’t have an air fryer, but you’ll get a softer centre.
Vegan Crab Cakes is vegan seafood, a vegan air fryer recipe, paleo and gluten-free.
You can find
My vegan tartar sauce recipe here
Where I get my ingredients from
Maitake mushrooms (or also known as hen of the woods) have a rich, savoury yet zesty flavour to them. Use oyster mushrooms, if unavailable. I normally order my Maitake mushrooms from Livesey Brothers here in the UK. Great service and the Maitake is use for this recipe.
What equipment to use
For this dish, I suggest:
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013
- 600g potatoes, cooked mashed
- 250g maitake mushrooms, chopped (or use oyster mushrooms, if unavailable)
- 2 spring onions, chopped finely
- 1tbs capers, chopped
- ½ lime, juice
- ½tsp cayenne pepper
- ½tsp sweet paprika
- ½tsp white pepper
- Few sprigs of Parsley, chopped
- 100g buckwheat groats
- 25g flaxseeds
- 1tbs bladder wrack, ground (or nori/laver)
- Boil, cook and mash the potatoes. Set to one side.
- Chop the maitake mushrooms, spring onions and capers and place in a large mixing bowl. Add in the lime juice, cayenne, sweet paprika and white pepper. Stir and add in the chopped parsley. Then add in the mashed potatoes.
- Grind the buckwheat groats and flaxseeds and mix well into the mixture. Add in the bladder wrack. Set to one side for about 20 minutes.
- Have a bowl to one side with lukewarm water to dip your hands into now and again.
- Line a tray with parchment paper.
- Take a small handful of the mixture make into a round circle to form a cake. Place on the parchment paper. Keep repeating till you use up the mixture.
- Warm some oil in a frying pan, sauté the cakes for about a minute and return to the tray. Set aside until ready to eat.
- Cook the crab cakes in an air fryer at 185 degrees Celsius for 10 minutes, in batches.
- Serve freshly cooked with vegan tartar sauce.