Vegan Crab Cakes - My Vegan Cookbook

Vegan Crab Cakes

  • COOK
    30 Mins
  • PREP
    10 Mins
    40 Mins

Tender, chewy cakes with a crisp golden coating. Perfect for a summer party or anytime!

Original Release Date: June 26, 2009

Nutritional Facts
Servings 4Serving Size 1 Pattie




  • 3 Slices of Bread
  • 1 Tbsp Vegan Butter
  • 1/2 Cup Firm Tofu
  • 1/4 Cup Grated Carrot
  • 1/4 Cup Grated Celery
  • 1 2ounce Jar of Pimentos (drained from liquid)
  • 2 Tsp Capers (minced)
  • 3/4 Cup Cooked White Rice
  • 2 Tbsp Corn Starch
  • 1 - 1/4 Tsp Old Bay Seasoning
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Garlic Powder
  • 1 - 1/2 Tsp Sugar
  • 1/4 Tsp salt
  • 1/2 Tbsp Canola Oil
  • 1 Tsp malt vinegar

  • Non-Stick Spray Oil


Preheat oven to 350 degrees

In a food processor place 3 slices of bread with vegan butter and pulse until you get a crumb mixture. Add 1/2 cup of this bread crumb mixture to mixing bowl and set aside the rest. Drain and press tofu; grate into mixing bowl. Squeeze excess moisture from grated carrots and celery and add to the mixing bowl. Add pimentos, capers, rice, starch, old bay seasoning, onion powder, garlic powder, sugar, salt, canola oil and malt vinegar to the mixing bowl and mix well.

Shape mixture into 4 balls and roll in remaining bread crumb mixture. Spray heavy cookie sheet with non-stick oil. Place balls on cookie sheet and flatten to a thickness of 1 inch. Spray tops with non-stick oil. Cook 12-15 minutes, flip and cook another 12-15 minutes until golden brown.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.