Eggless Crab Cakes

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(26)

Crispy on the outside, tender and sweet on the inside, these crab cakes deliver the kind of coastal-restaurant experience you'd normally only get with a waterfront view. The secret to keeping them egg-free without sacrificing structure is vegan mayonnaise, which binds everything together beautifully while letting the lump crab stay front and center. A short chill in the fridge before cooking is the move that makes all the difference — it firms the patties so they hold their shape and develop that deep golden crust in the pan. Old Bay, Dijon, a hit of Worcestershire, and fresh lemon juice layer in serious flavor without overwhelming the delicate crab. The quick pan sauce — just lemon juice and parsley swirled into the buttery drippings — ties everything together and makes the whole dish feel genuinely special. This recipe makes four generous servings, so it works just as well for a dinner party starter as it does for a weeknight treat you've been craving all week.

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Ingredients

4 servings

For the crab cakes

1 lb lump crab meat, picked over for shells
⅓ cup vegan mayonnaise
1 tbsp dijon mustard
1 tsp worcestershire sauce
1 tsp old bay seasoning
1 tsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
½ cup plain breadcrumbs, divided

For cooking

2 tbsp olive oil
1 tbsp unsalted butter

For the pan sauce

2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, stir together the vegan mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tsp lemon juice, 2 tbsp parsley, salt, and black pepper until smooth.
2
Add the crab meat and 1/4 cup of the breadcrumbs to the bowl. Fold gently with a spatula until just combined — keep the crab in large pieces rather than breaking it down.

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