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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

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Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

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™ Plant-Based CrabcakesBuy 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.

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