Vegan crab cakes made from lion’s mane mushroom are meaty, tender, and crab-tivating, just like the real deal made from dungeness crab meat. They’re flavor packed, healthy, and suit any vegan, paleo, or keto diet!
What are vegan crab cakes?
Vegan crab cakes are a plant-based patty made from exotic lion’s mane mushrooms (sometimes called monkey head mushrooms), palm hearts, vegan mayo, almond flour, breadfruit flour, and lots of seasonings.
There’s no frying, no sugar, no gluten, no grains, and no additives – all you need is an oven for baking them and letting the flavors shine through.
What’s in vegan crab cakes?
The main ingredient and star are lion’s mane mushrooms – they’re shaped like spongey clouds, have a seafood-like taste and soft crab-like texture when cooked.
Our vegan crab cakes recipe is packed with various spices and healthy superfoods like breadfruit flour, that help it taste exactly like a meaty crab cake!
- Lion’s mane mushrooms
- Hearts of palm
- Lemon juice
- Green onions
- Vegan mayo
- Rice vinegar
- Seasonings: Old Bay, salt, parsley, dijon mustard
- Bindings: Almond flour, breadfruit flour (or coconut flour), flax egg
All of these get mixed together and then baked in the oven for a crispy on the outside, but meaty and tender on the inside lion’s mane crab cake.
How to make vegan crab cakes
What to eat with vegan crab cakes
Enjoy your plant-based crab cakes with vegan mayo, a big squeeze of lemon, and your favorite vegan sides or dips.
- Baba ganoush
- Mango salsa
Or if you follow a paleo diet, you can eat them with chicken chips!
Vegan crab cakes tips
- You can make vegan mayo or paleo mayo ahead of time, as it thickens once it sets in the fridge and keeps for 7-10 days in a covered container.
- To give your vegan crab cakes a crispy exterior, spray them with coconut or avocado oil, then dip into almond flour before baking.
- Mushroom substitutions: If you can’t find lion’s mane mushrooms, you can use the same amount of oyster mushrooms (softer texture) or king oyster mushrooms (chewier, meaty texture). We’ve tried with all 3 and they’re all tasty, with lion’s mane and oyster mushrooms lending the most similar soft crab-like consistency.
- Other substitutions: You can substitute breadfruit flour with coconut flour.
How long do vegan crab cakes last?
Placed in your refrigerator in a tightly sealed container, they can be eaten for up to 4 days.
Can you freeze vegan crab cakes?
Yes! They won’t taste quite as good as when they’re fresh and will have a softer texture. But you can freeze them, then defrost and reheat them in the microwave or bake them again until warm.
Where do you buy breadfruit flour?
Hawaii is the main state in the United States selling breadfruit flour. Breadfruit flour is highly nutritious and great as a gluten-free flour substitute. We love buying our breadfruit flour from Pilahola farms, as their flour is fluffy and absorbent with a slight tropical flavor. You can buy it from their online shop here. As an alternative, you can substitute coconut flour.
Vegan Crab Cakes with Lion's Mane Mushrooms
- 1/2 lb lion's mane mushrooms
- 3 garlic cloves diced
- 14 oz canned hearts of palm (or 1/2 can for a softer texture), chopped
- 3 scallions diced
- 1/4 cup yellow onion diced
- 2 tbsp parsley finely chopped
- 1.5 tbsp lemon juice (half a lemon, reserve other lemon half for squeezing on top)
- 1 tbsp vegan mayo
- 1 tsp dijon mustard
- 1/2 tsp Old Bay spice
- 1/2 tsp rice vinegar
- 1/4 tsp salt
- 1 tbsp flax meal (mix with 2.5T water to make flax egg)
- 3/4 cup almond flour
- 2 tbsp breadfruit flour or coconut flour
- 1 tbsp parsley chopped (optional, for garnish)
- 1 tbsp chives chopped (optional, plus more for garnish)
- 1 tsp paprika (optional, for sprinkling on top)
- Preheat your oven to 350°F (205°C).
- Make your flax egg by mixing 1T of flax meal with 2.5T water and letting it set to gel.
- Wipe any dirt or debris from your lion’s mane mushrooms with a wet cloth, then pull them apart into lump crab-sized bits. Add chopped garlic, sprinkle with salt, and spray with coconut oil.
- Line a baking sheet with parchment paper and bake at 350°F for 10-12 minutes (optional: rotate the pan halfway through).
- Chop your hearts of palm into 1/2" pieces, dice your onion, scallions, and parsley, then mix with all other ingredients in a bowl except breadfruit flour, almond meal, and flax egg. Adjust to taste if you’d like more salt or Old Bay spice.
- Mix in almond flour, breadfruit flour, and flax egg, and combine well.
- Optional: If your vegan crab cakes are still very wet, put the mixture in the fridge for 5-10 minutes to help it set.
- Assemble your vegan crab cakes by forming them into 4-6 patties depending on how large you like them.
- Optional: Spray the top of your vegan crab cakes with coconut oil, then sprinkle with almond flour to add a touch of crispiness to the exterior.
- Line a baking sheet with parchment paper and place your vegan crab cakes on top.
- Bake at 350°F for 15 mins per side, 30 minutes total.
- Store in a tightly sealed container in the fridge for up to 4 days, or in the freezer for a few months.
- Makes about five 3” vegan crab cake patties.
Serving Size 5
Servings Per Container (One 3" vegan crab cake)
Amount Per Serving
Calories 157 Calories from Fat 88.2
% Daily Value*
Total Fat 9.8g 15%
Saturated Fat 0.9g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 628.5mg 26%
Total Carbohydrate 14.2g 5%
Dietary Fiber 5.3g 21%
Protein 7.6g 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Did you try this recipe?
Drop a comment or tip below, and share a photo of your goodies on Instagram and tag us #ainayums!