Vegan Crabby Cakes Recipe

Vegan Crabby Cakes

So let's get this started right with a little recipe we created the other day. We were both raised in a fishing community in southern Florida and we grew up eating a lot of seafood. When we stopped eating fish and shellfish a few years back it was quite a transition to find something to curb that craving. Especially when it came to crab cakes. 

There's a lot of imitation meat out there. Hell, you can really get a fake version of just about anything if you look hard enough online. There's a website that makes a one pound hunk of textured vegetable protein molded into the shape of a lobster and dyed shades of red and white.


Not that we don't appreciate the effort the vegan community is making, but the idea of it actually being molded with legs and claws sort of creeps us out a bit.

Anyway, were trying to keep it a little more natural here. We like to take natural things and flavor them to taste like other things. You can do anything with just the right ingredients and spices. 

So with that introduction we give you one of our newest creations.

Name: Vegan Crabby Cakes
Difficulty: Moderate
Servings: 6-8
Calories (Per Serving): 150

You will need:
1 large sweet potato
1 cup bread crumbs (homemade or canned)
4 cloves of garlic
1 small red bell pepper
1 small green bell pepper
1 small red onion
2 ribs of celery
2 pinches fresh rosemary
2 pinches dill (fresh or dried)
2 TBSP soy sauce
tsp cumin
1/2 tsp turmeric (optional)
tsp salt
tsp pepper
tsp garlic powder
2 TBSP olive oil

First: Take that sweet potato and stick it in the oven if you have a year or so to bake it. If you don't have a year then stick it in the microwave. Either way you want it to get very soft. The idea is that once cooked you'll be able to pull all the insides away from the skin without much problem. Once throughly cooked, set aside to cool for a minute while you chop your veggies.

Next: Chop your garlic, peppers, onion, and celery. You may also need to give your rosemary and dill (if fresh) a little chop depending on how large you want your pieces. Everything should be small enough to fit nicely into the patty without sticking out.

Now: Cut your semi-cooled sweet potato in half and scoop the contents of into a large mixing bowl. Add your vegetables and fresh spices. Mix well.

Then: Add 2 tablespoons of soy sauce along with the remainder of your spices and continue to mix. The mixture will be semi-thick. By the way, the turmeric is optional because it really just adds a yellow tint to the mix. It is not necessary for the flavor. So if you want your patties orange then you're good to go. If you want them to be golden yellow then throw some turmeric in that bowl.

Next: Add your cup of bread crumbs and continue to mix throughly. The mix should be thick enough to easily form patties with. If not- add more bread crumbs. Make sure your bread crumbs are saturated in the mix or else one of you diners may get a nice bite of dry bread crumbs, and no one wants that.

Now: Heat a large skillet with olive oil on medium heat. Form your patties to the desired size (we like mini but if your going for crab cake sandwiches make them the size of your buns) and throw them on the pan. Cook each side until golden brown. You should probably let each side sit for 5 minutes or more and cover with a lid for a bit- you want that raw garlic to cook through.

Finally: Once cooked set patties on plate lined with paper towels to drain extra oil. Serve with vegan tarter sauce.

Oh no! Vegan tarter sauce- what's that? Well don't you worry this is a super easy recipe and we're gonna throw it at you right now.

You will need:
3 TBSP Veganaise (you can get this just about anywhere now. We have it at our local Publix near the eggs. Why near the eggs you ask? Because where else would vegans look for fake mayonnaise that contains no egg or dairy products? Of course! Right next to the eggs! Bad placement on the part of Publix. We're working on that one with them right now. If you have a Whole Foods or a local store that specializes in vegan products they should carry it as well. (Always shop local when possible!)

You will also need:
3 TBSP Sweet relish
1 TBSP Deli Mustard (or spicy brown mustard)

Mix those ingredients together in a small bowl and you'll have yourself some delicious vegan tarter sauce! For us a seafood-esk meal is never complete without some tarter sauce goodness. The calories run a little high on this scrumptious sauce though so use it sparingly (if possible).

A little wedge of lemon is also a nice edition to serve with your crabby cakes. Enjoy!

With love, peace, and compassion-

The Two Vegan Ladies