Eggless Mini Crab Cakes with Lemon Aioli
These golden little patties are everything you want in a seafood appetizer — crispy on the outside, tender and packed with sweet lump crab on the inside, with a bright lemon aioli that ties it all together. Traditional crab cakes almost always rely on egg as a binder, which can make this kind of recipe feel off-limits, but vegan mayonnaise steps in seamlessly to hold everything together without sacrificing texture or richness. A coat of gluten-free panko on each patty gives you that satisfying crunch when they hit the hot skillet, and a quick chill in the fridge before cooking means they stay perfectly intact. Old Bay seasoning, Dijon mustard, fresh parsley, and a splash of lemon juice layer in classic coastal flavor that tastes anything but restricted. The lemon aioli — made with vegan mayo, fresh lemon juice, zest, and garlic-infused olive oil — comes together in minutes and doubles as a dipping sauce worthy of its own fan club. This recipe makes 12 mini cakes and serves 4, so it works beautifully as a starter or a light main alongside a crisp salad.
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells and drained well
- ⅓ cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh parsley
- 2 green onions (green tops only), thinly sliced
- ½ cup gluten free panko breadcrumbs, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon aioli
- ½ cup vegan mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused olive oil
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon aioli: In a small bowl, whisk together the vegan mayonnaise, 2 tbsp lemon juice, lemon zest, garlic-infused olive oil, and 1/4 tsp salt until smooth. Cover and refrigerate until ready to serve.
- 2
In a large bowl, combine the vegan mayonnaise (1/3 cup), Dijon mustard, Worcestershire sauce, Old Bay seasoning, 1 tbsp lemon juice, parsley, green onion tops, salt, and pepper. Stir until evenly mixed.
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