These ritzy sweet nutty gluten-free Vegan Crab Cakes ooze umami flavours that merge sour, salty, and bitter too. The cayenne pepper and sweet paprika give a slight kick. A tasty morsel to accompany a sumptuous dining experience.
- 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 light yet pillowy
- When you’ve got friends over for a dinner party and you’re wanting something opulent yet understated
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. I serve these with my vegan tartar sauce (recipe which is found here).
Tag me @ethivegan and I’ll share your Vegan Crab Cakes creation as a story.