Ingredients (6-7 Crab cakes)
Crab Cakes
About 4 ½ cups of oyster mushrooms, cleaned, broken in pieces with stems trimmed off
2 tbsp ground flaxseed
4 tbsp warm water
½ cup white onion, chopped
1 garlic clove, minced
¾ cup Panko breadcrumbs
1 tsp garlic powder
1 tsp Old Bay seasoning
1 tsp parsley
1 tsp salt
1 tsp black pepper
1 tbsp lemon juice
1 tbsp Dijon mustard
1/3 cup vegan mayo
1 tbsp vegetable oil
Vegan Crab Cake Sauce
½ cup vegan mayo
¼ cup Dijon mustard
1 tsp lemon juice
1 tsp lemon zest
½ tsp black pepper
2 tbsp capers
Instructions
For the Crab cakes
Put the mushrooms in a food processor (or blender) and chop for about 5 seconds. Transfer to a large bowl. Don't skip this step because the crab cakes will fall a part while frying if they're not finely chopped.
In a small dish mix together the flaxseed and water until it has a runny consistency like an egg, Mix the "egg "in with the mushrooms.
In a skillet, saute garlic and onion on medium heat for about 5 minutes.
In another bowl, combine the dry ingredients of breadcrumbs, garlic powder, Old Bay, parsley, salt, and pepper.
Mix that in with mushrooms. Next, add in cooked garlic and onion, lemon juice, Dijon mustard, and vegan mayo.
Mix together well.
Form crab cakes into patties and fry on medium heat in a large skillet using vegetable oil. You can also coat with additional breadcrumbs, if you prefer a firmer crab cake.
Allow to drain on a napkin or towel.
For the sauce
Mix all ingredients together in a bowl and generously add on top of crab cakes.
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