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Maryland-Style Crab Cakes

Plant-based Maryland-style crab cakes coated in Panko crumbs and pan-fried? Yes, please! Delectable, nutritious, and you don’t have to head to the East Coast for this special meal.

25 min

Preparation
10 min

Cooking
35 min

Total time
4

Servings
Moderate

Level
14

Ingredients

Ingredients
Instructions
Buy Meat

Ingredients:

2 teaspoons vegan mayonnaise
1 teaspoon Dijon mustard
1 teaspoon hot or pepper sauce, ready to serve
¼ teaspoon kosher salt
1 pinch black pepper
2½ teaspoons fresh parsley
2 teaspoons lemon juice
1 tablespoon celery, diced small
2½ teaspoons scallion onion
2½ teaspoons red peppers, chopped
2½ teaspoons Panko bread crumbs
½ pound Hungry Planet Crab™ CakesBuy Now
⅓ cup Panko bread crumbs
* Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

Step 1.

Combine 2 teaspoons vegan mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, ¼ teaspoon salt, a pinch of black pepper, 2½ teaspoons parsley, 2 teaspoons lemon juice, 1 tablespoon celery, 2½ teaspoons scallion, 2½ teaspoons bell pepper, and 2½ teaspoons Panko bread crumbs.
Step 2.

Fold mayonnaise mixture into the ½ pound Hungry Planet Crab™, being careful not to over mix. Form into 2 ounce crabcakes. Refrigerate for 20 to 30 minutes.
Step 3.

Dredge in the remaining ⅓ cup of panko. Pan-fry in vegetable oil, and serve.