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

Ingredients
Directions
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.
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.
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
Ingredients
Directions
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.
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.
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.
These were great. Well worth the time. I pretty much followed the recipe, just didn’t have any scallions on hand, and replaced the parsley with some dill. Almost used tortilla chips instead of crackers so not sure how that would have worked but we had some plant based crackers hanging around that need using.
100 % will make again.
So happy you enjoyed them! I’m not sure if the tortilla chips would work, either, but possibly! The idea is that the crackers soak up some of the extra moisture and egg replacer to help bind the patties. Bread crumbs will probably work well in place of the crackers, but I like that the crackers keep the patties from getting too bready. ☺️