Seafood is probably one of the hardest tastes to try to replicate on a plant-based diet and can often be a deal-breaker for some people that are in the transitioning process. Well my friends, worry no longer! These vegan mock crab cakes are incredible and will definitely satisfy those cravings. They’re extremely easy to make and super filling! Try these out for your next family dinner and if you like them, throw them into your rotation of plant-based meals!

This Mock Crab Cakes Recipe is:

  • a great recipe for your plant-based meal plan
  • a nutritionally balanced dish
  • an easy meal that your family will love

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Mock Crab Cakes Recipe
Prep time
Cook time
Total time
Recipe type: Lunch/Dinner
Phase: 2
Serves: 4 servings
For the cake:
  • 2 cups canned white beans - rinsed & well drained
  • 1 tbsp flax seeds
  • ½ cup plant-based mayo
  • ⅛ cup sliced scallions
  • ⅛ cup minced red bell pepper
  • ⅛ cup chopped fresh parsley
  • non-stick cooking spray
For the tartar sauce:
  • ½ cup plant-based mayo
  • ¼ cup dill pickle relish
  • 1 tbsp fresh lemon juice
For the cakes:
  1. Preheat the oven to Bake at 425°F
  2. In a blender or food processor, finely grind the flax seeds.
  3. Add the mayo and the white beans and pulse until the mixture is well combined.
  4. Use a spatula to transfer the mixture to a medium-sized mixing bowl.
  5. Add the scallions, bell pepper, and parsley and fold the mixture with a spatula until well combined.
  6. Use two large spoons to create six well-rounded cakes, and spread them out evenly on a cookie sheet sprayed with non-stick spray.
  7. Bake the bean cakes for fifteen minutes.
To make the tartar sauce:
  1. While the cakes are baking - combine the relish, lemon juice, and mayo to make the tartar sauce.
  2. Mix well.
  3. Serve with the hot mock crab cakes when they come out of the oven.


Kristin Mataluni

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