These Lions Mane Crab Cakes are simple and delicious! It makes for a hearty and filling dinner that the whole family will enjoy. This recipe comes together in under an hour and is healthy and delicious!
*Originally published August 26, 2021 and updated with new copy and photos 3/23/22.
I don't know about you, but I used to love crab cakes! When I was little, every six months my parents and I would have to make the trip up to UCSF in San Francisco to get my vision checked as I had vision problems and needed to see a specialist. San Francisco is where I first fell in love with the crab cake. I remember the first time eating the crab cake sandwich at Boudin Bakery in San Francisco and then every time after that, I would always have to get it. When I went plant-based, fish and shellfish were difficult for me to give up. This recipe is the perfect plant-based alternative to crab cakes! You won't even be able to tell a difference!
Check out some other fun dishes like this Vegan Fish Taco Bowl or these Buffalo Cauliflower Tacos
Jump to:
Ingredient Notes
- Lions Mane Mushroom- Lions Mane Mushrooms are the perfect alternative to crab that I have found. When shredded, they have a very similar texture to that of crab and when you add all the other seasonings, you won't even be able to tell a difference. I find my mushrooms at our local farmer's market, however, you can also purchase them online. If you don't like mushrooms or can't find Lions Mane, you can swap them for Hearts of Palm.
- Flax Egg- The flax egg acts as the binder in the recipe and replaces the eggs. The flax egg is crucial to holding everything together.
- Old Bay Seasoning- Would it even be a shellfish recipe without Old Bay Seasoning? This seasoning is a classic! Don't leave it out as it lends a lot of flavor to the recipe.
- Nori- If you were wondering how to get that briny, seafood flavor without the fish, well let me introduce you my friend to nori. Nori is a type of seaweed that you can get at your local grocery store and added to this recipe, it makes everything come together and taste exactly like a crab cake.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 450 degrees
- Make the flax eggs and set them aside.
- Remove the parsley leaves from the stems and finely chop.
- Using clean hands, shred the Lions Mane mushrooms, and add them to a large glass mixing bowl. They are very tender so they pull apart very easily with no utensils required.
- Crush the nori and the saltine crackers and add them to the bowl.
- Add the remaining ingredients to the mixing bowl and fold gently until combined. The mixture will be wet but will hold together when formed into a patty.
- Using ¼ cup increments, form the crab cakes and place them on a baking sheet.
- Brush the crab cakes with a little bit of vegan butter and bake for 20 minutes or until lightly browned around the edges and on top.
- Drizzle each with fresh lemon juice and serve warm.
Hint: Using a measuring cup helps to ensure all the patties are the same size and will cook evenly. I have found that ¼ cup is the perfect size for these crab cakes!
Substitutions
- Hearts of Palm - You can swap the mushrooms for Hearts of Palm or Jackfruit if you prefer. Just make sure to chop them up really fine. I prefer Hearts of Palm over Jackfruit because I find that Jackfruit has a sweetness that I can't get rid of.
- Low-Sodium - to reduce the sodium in this recipe, omit the salt, and use salt-free saltines.
- Nori- You can leave out the Nori, however it will no longer have the fishy taste that makes them taste like crab cakes. Make sure to buy nori that doesn't have any seasonings added. I find that sushi grade is typically the best.
Variations
- Spicy - Add double the amount of Old Bay to give this recipe a spicy kick!
- Loaded - Load these crab cakes up with vegetables for a fun variation. Dice up some bell pepper and celery really fine and add them to the crab cake mixture.
- Zucchini - Swap the mushrooms for shredded zucchini for a fun Summer variation.
Check out another great Vegan Fish recipe with this Vegan Fish Taco Bowl!
FAQ's
Lions Mane Mushrooms are a type of medicinal and culinary mushroom. Long used in traditional Chinese medicine, lion's mane is widely available in supplement form as well as whole to cook with. I get mine at my local farmers market! They are white and look kind of freaky but they have a lot of supportive health benefits!
When cooked, the mushroom takes on a meaty and delicate texture. It shreds really easily and I have found that it is the perfect dupe for crab or shellfish in recipes!
Lion's mane mushrooms can last up to a week in the fridge, but it's important to store them properly. If not stored correctly, they may go bad within only a day or two. The guy at my farmers market told me to keep them in the brown paper bag that they come in, so I always go by that rule of thumb and try to use them within 3-5 days of purchase.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowl
- Chef Knife
- Cookie Sheet
- Parchment Paper
- Cutting Board
- Measuring Cups and Spoons
Storage
Cover leftover vegan crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Top tips
- The nori in this recipe is super important. Since you are not working with actual shellfish, the nori will help to lend an "ocean" flavor to the crab cakes.
- If you can't find Lions Mane Mushrooms, you can swap them for Hearts of Palm or Artichoke Hearts.
- Serve these crab cakes with some vegan tartar sauce, sliced lemons and a great side like these Air-Fryer Fingerling Potatoes
Other Great Recipes You Will Love!
- Amish Potato Salad
- Roasted Broccoli and Potatoes
- Easy Creamy Whole 30 Coleslaw
- Savory Rosemary Air-Fryer Baby Carrots
- Vegan Gnocchi Potato Salad
- Warm Basil Pesto Potato Salad
Lions Mane Crab Cakes
Ingredients
- 2 flax eggs
- ¼ cup vegan mayonnaise
- 1 Tablespoon chopped fresh parsley
- 2 teaspoons dijon mustard
- 2 teaspoons vegan worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- ¼ cup crumbled nori 1 large sheet
- 3 large Lions Mane Mushrooms
- Half sleeve of saltine crackers approx. 15 crackers
Instructions
- Preheat the oven to 450 degrees
- Make the flax eggs and set them aside.
- Remove the parsley leaves from the stems and finely chop.
- Using clean hands, shred the Lions Mane mushrooms, and add them to a large glass mixing bowl. They are very tender so they pull apart very easily with no utensils required.
- Crush the nori and the saltine crackers and add them to the bowl.
- Add the remaining ingredients to the mixing bowl and fold gently until combined. The mixture will be wet but will hold together when formed into a patty.
- Using ¼ cup increments, form the crab cakes and place them on a baking sheet.
- Brush the crab cakes with a little bit of vegan butter and bake for 20 minutes or until lightly browned around the edges and on top.
- Drizzle each with fresh lemon juice and serve warm.
Notes
- The nori in this recipe is super important. Since you are not working with actual shellfish, the nori will help to lend an "ocean" flavor to the crab cakes.
- If you can't find Lions Mane Mushrooms, you can swap them for Hearts of Palm or Artichoke Hearts.
- Serve these crab cakes with some vegan tartar sauce, sliced lemons and a great side like these Air-Fryer Fingerling Potatoes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Holly says
I love using hearts of palm as a substitute for crab! These cakes are delicious and definitely will satisfy a seafood craving!
kaydimaggio says
Yes! It makes the perfect substitute!
Anaiah says
Absolutely in love with all of your recipes! These vegan crab cakes are soo gooood! Seafood is what I miss most so this definitely helps when I'm craving!
kaydimaggio says
Me too girl! Glad you enjoyed these! 🙂
Andrea White says
Woah! These look awesome! I was never into seafood before turning vegan but these look really really good. YUM!
Emily says
We loved how the nori added an "ocean" flavor to this tasty dinner! Thank you for sharing the recipe for these delicious vegan crab cakes with hearts of palm!
Choclette says
Oh how interesting. Never thought to try and make vegan crab cakes. They sound really good.
kaydimaggio says
They are delicious!
Aimee R says
These look wonderful. Hearts of palm give such a great texture!
kaydimaggio says
They really do!
Chrissaysnature says
These cram cakes look absolutely delicious! I will save this recipe for later! Thank you!
kaydimaggio says
Thank you! 🙂
Sage says
This made a wonderful lunch and my family enjoyed it. We loved all of the flavors in this. I never tried hearts of palm before but they make a great vegan crab alternative!
kaydimaggio says
Thank you! Glad everyone loved it!
Lucy says
This is the perfect vegan fish substitute! I love your unique version of crab cakes using hearts of palm instead of jackfruit. This is a delicious and satisfying meal that is perfect for the whole family. Thank you!
kaydimaggio says
Thank you Lucy! I love how hearts of palm have a milder flavor than jackfruit!
Joshua says
I never thought I could make a vegan crab cake that would taste good. This turned out amazing! The hearts of palm were delicious in this. Great recipe!
kaydimaggio says
So glad you loved them!
Julia Y says
Who would have thought that these vegan crab cakes could be so good. We loved them, full of flavour and really delicious.
kaydimaggio says
So glad you loved them!
chloe says
hi, how can i keep the flavors but make this recipe gluten free?
kaydimaggio says
Hi Chloe, you can make this recipe gluten-free by using gluten-free saltine crackers.