Chesapeake Bay Crab Cakes

Makes 4 Servings

These delicate flaky cakes originate from The Lady and Sons Too! as Nootsie’s Chesapeake Bay Crab Cakes. I’ve traditionally used tempeh as the main ingredient in any crab-like cake but I decided to go all out for this little experiment and use Match Meats brand vegan ground crab meat instead. Although it made my whole kitchen smell like a fish hatchery the end product is sheer perfection and although the recipe says it serves 4 I finished the whole batch in just 1 day, then again, I tend to be very greedy when it comes to good food. Miss Paula loves to add butter to any recipe she can think of including crab cakes but I decided to omit the extra butter and take down the amount of oil used ( ¼ cup is really more than enough). I personally prefer a remoulade of some type with my crab cakes so I recommend the remoulade from Vegan Brunch by Isa Moskowitz or the spicy remoulade from Quick and Easy Vegan Celebrations by yours truly.

A big bonus with the veganized version of this recipe is that it has 9 grams more protein per serving than the original version and is also higher in fiber, calcium and iron.

¼ cup canola oil
1 pound Match Meats Vegan Ground Crab
¼ cup Veganaise
¼ cup dry breadcrumbs
4 ½ teaspoons soy milk
2 teaspoons dried parsley flakes
1 teaspoon fresh lemon juice
½ teaspoon red pepper
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon vegan Worcestershire sauce
¼ teaspoon black pepper

Pour the canola oil into a large skillet and set aside. Combine all of the remaining ingredients and shape into 12 crab cakes using ¼ cup for each crab cake. Heat the oil over medium-high heat, add the crab cakes (in batches), and fry until browned, 3 to 5 minutes. Flip the cakes and panfry the other side until golden brown.


Original Recipe Nutrition Analysis:
Per Serving: 398 Cal (81% from Fat, 10% from Protein, 9% from Carb); 10 g Protein; 36 g Tot Fat; 9 g Sat Fat; 15 g Mono Fat; 9 g Carb; 1 g Fiber; 1 g Sugar; 52 mg Calcium; 1 mg Iron; 554 mg Sodium; 96 mg Cholesterol


Veganized Nutrition Analysis:
Per Serving: 378 Cal (65% from Fat, 20% from Protein, 15% from Carb); 19 g Protein; 28 g Tot Fat; 2 g Sat Fat; 8 g Mono Fat; 15 g Carb; 4 g Fiber; 1 g Sugar; 92 mg Calcium; 3 mg Iron; 755 mg Sodium; 0 mg Cholesterol

One response to “Chesapeake Bay Crab Cakes”

  1. lazysmurf

    Those look fantastic! I didn’t know match meats made crab meat too, wow!

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