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RECIPE: Vegan Crab Cakes

Mon, 07/08/2024 - 12:47
Vegan "crabcakes" use mushrooms in place of crab.
Sarah Alford

This is based on Andrew Zimmerman’s recipe for Baltimore-style crab cakes, originally published in Food and Wine.


1/4 cup mayonnaise
1 egg, beaten
1/2 Tbsp. Dijon mustard
1/2 Tbsp. Worcestershire sauce
1/4 tsp. hot sauce
1 1/2 Cup lion’s mane mushroom, peeled into ribbons
10 Saltine crackers, finely crushed
1 Tbsp. olive oil or butter
Lemon wedges for garnish

Mix the mayo, egg, mustard, hot sauce, and Worcestershire sauce until smooth.

In a separate bowl, crush the crackers into fine crumbs. Use your fingers to peel ribbons of the mushroom, to resemble crab meat. Combine this with the cracker crumbs, then gently fold in the mayonnaise mixture. Cover and refrigerate for at least one hour.

Scoop the crab mixture into eight 1/3-cup mounds. Pack lightly into eight patties, about an inch and a half thick. Heat the oil in a large skillet until it shimmers. Add the crab cakes and cook over moderately high heat about 3 minutes per side, until deeply golden and heated through. Plate them and serve with lemon wedges.

To make ahead: The mushroom cakes can be prepared through step two and refrigerated overnight or frozen.

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