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Breakfast & brunch

Crabless Cakes Recipe

This recipe is rated 4.5 out of 5.

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Easy peasy

Super quick

Comfort food

Entertaining

Breakfast & brunch

Snacks
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Six crispy, browned plant-based patties on leafy greens with lemon wedges, on a pink plate atop a blue and white patterned tablecloth.
Plate with spinach leaves topped with three plant-based crabless patties, one torn open, beside creamy soup garnished with dill and veg.

Crab cakes, as with most meaty things, are really all about the texture and the seasoning. Banana blossom is the perfectly soft ‘pulled meat’ texture here; Old Bay seasoning is the key to the flavour. Serve for friends and watch those socks get knocked right off.

You will need

Makes 12

  • 120g salted wheat crackers (gluten-free if required)
  • 2 tomatoes, diced
  • 1 spring onion, roughly chopped
  • 1 1/2 teaspoons cornflour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon white vinegar
  • 4 teaspoons shredded nori
  • 1 teaspoon vegan Worcestershire sauce
  • 1 1/2 tablespoons Old Bay Seasoning
  • 260g tinned banana blossom, drained from 510g tin
  • Canola oil, for shallow-frying
  • Lemon wedges, for serving (optional)

Tartare Sauce

  • 230g dill pickles (gherkins), finely chopped
  • 2 tablespoons finely chopped dill fronds
  • 1 cup vegan mayonnaise
  • 2 teaspoons freshly squeezed lemon juice, or to taste
  • 1 teaspoon Dijon or American mustard, or to taste
  • 1 teaspoon caper brine, or to taste

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Directions

10 mins to prep

5 mins to cook

Step 1

Crush the crackers into a fine dust using either a food processor or in a zip-lock bag with a rolling pin and lots of gusto. Transfer to a large bowl.

Step 2

Cut the banana blossom into small pieces, then run under tap water and wring out excess liquid from the mixture to remove the brine flavour.

Step 3

Process the tomato, spring onion, mustard, Tabasco, vinegar, nori, Worcestershire sauce and Old Bay Seasoning in the small bowl of a food processor.

Stir the crushed crackers through the mixture before mixing in the chopped banana blossom.

Lastly, stir through the cornflour and set aside for 15 minutes.  

Step 4

Roll the crabless cake mixture into 12–14 balls and press down lightly to make mini cakes.  

Step 5

Heat 1 cm of canola oil in a large frying pan over high heat. Working in batches, add the cakes to the oil, flattening further with a spatula if desired before spooning some hot oil over the top. Cook for about 1 1/2 minutes each side, until crisp and golden brown. Transfer to a plate lined with paper towel to drain.

Step 6

To make the tartare sauce, combine the dill pickle and dill in a small bowl. Stir through the mayonnaise until well combined. Gradually add the remaining ingredients, tasting and adjusting the flavour as you go until you reach a balance you are happy with.

Serve the cakes with a fresh salad greens, lemon wedges, and tartare sauce. 

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