Vegan “Crab” Cakes with Raw Bang Bang Sauce

Vegan “Crab” Cakes with Raw Bang Bang Sauce

To continue with my “C-Free” Food {Cruelty-Free; Seafood}, I decided I wanted to make some “Crab” cakes. Obviously there’s no real crab in these cakes but it has a similar taste from the nutritional yeast,   mustard, vegan mayo, old bay seasoning, paprika and lime juice.  While also being quite similar in texture due to the crumbled tofu.

If you’re missing seafood from the sea, don’t be discouraged while eating a plant-based diet. Anything you could enjoy before you can still enjoy now with the right textures and seasonings. I personally enjoy trying to create meals that remind my family of those other foods we used to eat that contained animal meats. It’s fun knowing I can convince my boys that they can still enjoy food without harming animals. It’s a win-win especially when they rave over the foods.  I’ve had good responses from my Hubbz and boys after testing these “C-Free” Foods from this week! Hope you enjoy them just as much as my family & I did!


To begin, start with chopping your onion, carrots and garlic.

Then, add 1 teaspoon of olive oil to a hot skillet over medium high heat. Add in your chopped onions, cook until translucent about 4 minutes. Then add in the diced carrots and minced garlic. Cook an extra 6 minutes. Once cooked put to the side.

Now, in a large mixing bowl, add in the crumbled tofu, nutritional yeast, white grape juice, cornstarch, sea salt, ground black pepper and juice from ½ lime.

Mix everything together.

Then, add in the mustard, vegan mayonnaise, paprika, and the cooked onion and carrots. Mix everything together well and refrigerate the mixture for 30 minutes.

Now while the “crab” mixture is chilling, prepare your seasoned breadcrumbs.

In a medium sized dish, add in breadcrumbs, old bay seasoning and sea salt. Mix everything to distribute evenly.

Set up your coating station. You’ll need 3 separate bowls. Add all-purpose flour to one, plant-based milk to another and then your seasoned breadcrumbs in a separate bowl.

Remove the “crab” mixture from the refrigerator and form each patty in the palm of your hand, should be about ¼ cup.

Next, dredge it in the flour. Be sure to coat evenly all the way around. Then dip it in your milk.

After dipping the patty in the milk, transfer to the seasoned breadcrumbs and cover it completely. You may need to form the party again to keep it together. Be gentle because they could fall apart quite easily.

Place the coated “crab” cakes on a parchment lined baking sheet. Place the baking sheet in the refrigerator for 30 minutes. You want the patties to be firm so they won’t fall apart when you fry them in the hot oil.

While the patties are in the refrigerator, prepare your Bang Bang Sauce.

In a small dish, add in the vegan mayonnaise, sweet chili sauce, Sriracha and freshly squeezed lime juice. Mix it together and set it aside until you’re ready to serve.

In a deep pot over medium-high heat add in the oil and place your chilled patties in the hot oil. Let them fry about 3-5 minutes on each side.

Once fried remove from the hot oil and place on some paper towels to absorb any excess oil. Let them cool about 5 minutes before serving .

Divide 3 “crab” cakes in each serving dish. Serve with a side of Bang Bang Sauce and Enjoy!


Print Recipe
Vegan “Crab” Cakes with Bang Bang Sauce
If you’re missing seafood crab cakes try this cruelty-free option with a homemade tangy, Bang Bang sauce!
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Bang Bang Sauce
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Bang Bang Sauce
Instructions
Preparing the “Crab” Mixture:
  1. To begin, start with chopping your onion, carrots and garlic.
  2. Then, add 1 teaspoon of olive oil to a hot skillet over medium high heat. Add in your chopped onions, cook until translucent about 4 minutes. Then add in the diced carrots and minced garlic. Cook an extra 6 minutes. Once cooked put to the side.
  3. Now, in a large mixing bowl, add in the crumbled tofu, nutritional yeast, white grape juice, cornstarch, mustard, vegan mayonnaise, paprika, sea salt, ground black pepper and juice from ½ lime. Then fold in the cooked onion and carrots. Mix everything together well and refrigerate the mixture for 30 minutes.
  4. While the “crab” mixture is chilling, prepare your seasoned breadcrumbs. In a medium sized dish, add in breadcrumbs, old bay seasoning and sea salt. Mix everything to distribute evenly.
Breading your “Crab” Cakes
  1. Set up your coating station. You’ll need 3 separate bowls. Add all-purpose flour to one, plant-based milk to another and then your seasoned breadcrumbs in a separate bowl.
  2. Remove the “crab” mixture from the refrigerator and form each patty in the palm of your hand, each patty should consist of ¼ cup.
  3. Next, dredge it in the flour {coat evenly all the way around}, then in the milk, then into the seasoned breadcrumbs and cover it completely. Press the breadcrumbs firmly so they stay. You may need to form the party again to keep it together. Be gentle they could crumble apart quite easily.
  4. Place the coated “crab” cakes on a parchment lined baking sheet. Place the baking sheet in the refrigerator for 30 minutes. You need the patties to be firm so they won’t fall apart when you fry them in the hot oil.
Prepare your Bang Bang Sauce:
  1. While the patties are setting in the refrigerator, prepare your Bang Bang Sauce. In a small dish, add in the vegan mayonnaise, sweet chili sauce, Sriracha and freshly squeezed lime juice. Mix it together and set it aside until you’re ready to serve.
Frying your “Crab” Cakes:
  1. In a deep pot over medium-high heat add in the oil and place your chilled patties in the hot oil. Let them fry about 3-5 minutes on each side.
  2. Once fried remove from the hot oil and place on some paper towels to absorb any excess oil. Let them cool about 5 minutes before serving.
Serving your “Crab” Cakes:
  1. Divide 3 “crab” cakes in each serving dish. Serve with a side of Bang Bang Sauce and Enjoy.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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