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I used to love ordering crab cakes when going out to eat - every restaurant seemed to have their own spin on the classic. Now I can enjoy them again, and so can you!

These crabby patties tick all the right boxes, starting with a juicy, meaty, Shreddy Vegan Seitan Crab. The patties rely on crumbled crackers and JUST Egg (or your favorite egg replacer) to hold everything together, so they're not bready. They're just packed with all the right flavors and textures for a savory bite with fresh crunch that compliments the sweet seitan crab so well. Finish with a squeeze of lemon and a dip in the remoulade and you'll never miss those old restaurant cakes again.

Recipe makes about 12 patties measured with a 1/3-cup scoop.

Ingredients

For the Patties
 1 recipe for Shreddy Vegan Seitan Crab
 15 crackers, crushedI used Back to Nature Classic Rounds because I like their flavor but Saltines or other similar varieties should work well, too.
 1 tbsp cooked Wakame flakes(retained form the crab recipe)
 2 large sticks of celery, finely chopped
 3 sprigs of scallions, finely chopped
 2 tbsp fresh parsley leaves, finely chopped
 ¼ cup your favorite mayonnaise I used Follow Your Heart brand.
 1 tbsp dijon mustard
 2 tsp Old Bay seasoning
 ¼ tsp ground white pepper
 2 tsp vegan Worcestershire sauceI always have this recipe made and in my fridge, but store-bought works well, too.
 6 tbsp JUST EggOr 2 eggs worth of your favorite egg replacer
 Panko bread crumbs for dredging
 oil for fryingChoose a mild-flavored oil with a high smoke temperature such as grapeseed. I used about 1/2 cup. You'll need enough to coat the pan and come up about 1/3 of the way on the patties.
 PLUS lemon wedges, fresh parsley leaves, and remoulade sauce for serving(recipe for sauce below)
Remoulade
 ½ cup your favorite mayo Again I used Follow Your Heart brand
 1 tbsp dijon mustard
 2 tbsp chopped sweet pickles I used sweet gherkins. You can use relish but it might make the sauce a little watery.
 ½ tbsp lemon juice
 1 tsp lemon zest
 ½ tsp paprika
 ¼ tsp cayenne or to taste
 salt and pepper to taste

Directions

1

Make sure your seitan is shredded into very small pieces and add them to a large bowl along with all of the ingredients for the patties through the JUST Egg (or whatever egg replacer you're using). Mix until everything is evenly coated, then cover, and place the mixture in the refrigerator for about an hour to give the crackers time to absorb the liquids and help hold everything together.

If you're planning to serve with the Remoulade, this is the perfect time to put those ingredients together.

2

Now that the mixture has hat a sit in the fridge, divide it into 12 balls—a 1/3 cup measuring scoop should be just about the right size for this—and flatten them into patties, squeezing them together with your hands. If you're having trouble getting them to hold together, you can try adding a little bit more mayo to your mix. Get your oil heating up on medium and make sure it is hot before adding the patties.

3

Pour out the panko bread crumbs onto a plate and dredge the patties, carefully flipping them to coat both sides. You may need to form them together again a bit between your hands to keep them from falling apart. Working in batches, making sure not to overcrowd your pan, place the patties in the hot oil and let them cook for at least two minutes (or until they begin to brown) before gently flipping. Once cooked they should hold together much more easily. Serve hot with some lemon wedges, Remoulade and fresh parsley, if desired.


More Surf-Style Recipes

Vegan Seitan Crabby PattiesBy JenI used to love ordering crab cakes when going out to eat - every restaurant seemed to have their own spin on the classic. Now I can enjoy them again, and so can you!
1 2

Ingredients

For the Patties
 1 recipe for Shreddy Vegan Seitan Crab
 15 crackers, crushedI used Back to Nature Classic Rounds because I like their flavor but Saltines or other similar varieties should work well, too.
 1 tbsp cooked Wakame flakes(retained form the crab recipe)
 2 large sticks of celery, finely chopped
 3 sprigs of scallions, finely chopped
 2 tbsp fresh parsley leaves, finely chopped
 ¼ cup your favorite mayonnaise I used Follow Your Heart brand.
 1 tbsp dijon mustard
 2 tsp Old Bay seasoning
 ¼ tsp ground white pepper
 2 tsp vegan Worcestershire sauceI always have this recipe made and in my fridge, but store-bought works well, too.
 6 tbsp JUST EggOr 2 eggs worth of your favorite egg replacer
 Panko bread crumbs for dredging
 oil for fryingChoose a mild-flavored oil with a high smoke temperature such as grapeseed. I used about 1/2 cup. You'll need enough to coat the pan and come up about 1/3 of the way on the patties.
 PLUS lemon wedges, fresh parsley leaves, and remoulade sauce for serving(recipe for sauce below)
Remoulade
 ½ cup your favorite mayo Again I used Follow Your Heart brand
 1 tbsp dijon mustard
 2 tbsp chopped sweet pickles I used sweet gherkins. You can use relish but it might make the sauce a little watery.
 ½ tbsp lemon juice
 1 tsp lemon zest
 ½ tsp paprika
 ¼ tsp cayenne or to taste
 salt and pepper to taste

Directions

1

Make sure your seitan is shredded into very small pieces and add them to a large bowl along with all of the ingredients for the patties through the JUST Egg (or whatever egg replacer you're using). Mix until everything is evenly coated, then cover, and place the mixture in the refrigerator for about an hour to give the crackers time to absorb the liquids and help hold everything together.

If you're planning to serve with the Remoulade, this is the perfect time to put those ingredients together.

2

Now that the mixture has hat a sit in the fridge, divide it into 12 balls—a 1/3 cup measuring scoop should be just about the right size for this—and flatten them into patties, squeezing them together with your hands. If you're having trouble getting them to hold together, you can try adding a little bit more mayo to your mix. Get your oil heating up on medium and make sure it is hot before adding the patties.

3

Pour out the panko bread crumbs onto a plate and dredge the patties, carefully flipping them to coat both sides. You may need to form them together again a bit between your hands to keep them from falling apart. Working in batches, making sure not to overcrowd your pan, place the patties in the hot oil and let them cook for at least two minutes (or until they begin to brown) before gently flipping. Once cooked they should hold together much more easily. Serve hot with some lemon wedges, Remoulade and fresh parsley, if desired.

Vegan Seitan Crabby Patties
IngredientsDirections