Vegan Crab Cakes

Vegan Crab Cakes - The Vegan Rhino

Oyster Mushroom Vegan Crab Cakes are one of my favorite alternative dishes. Seasoned with old bay and other classic ingredients, these crabless cakes remind me that plant-based dishes don’t have to lack flavor or be boring. It’s perfect as a side dish or between a freshly toasted buttered bun. No matter which way you pick, this dish is a must try!

 Vegan Crab Cakes - The Vegan Rhino

Yield: 6 crabless cakes


3 Tbsp. plant-based mayonnaise

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 tsp. lemon juice

1 Tbsp. melted plant-based butter

12 oz. lions mane mushrooms

1/4 cup celery, finely diced

1/4 cup red bell pepper, minced

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed

2/3 cup panko bread crumbs

1 Tbsp. parsley, minced

1 1/4 tsp. Old Bay seasoning

1/8 tsp. Himalayan pink salt



  1. In a small bowl, mix together mayonnaise, mustard, Worcestershire sauce, lemon juice, and melted butter. Set aside.
  2. Rinse lions mane mushrooms and squeeze any remaining water. Dice into small chunky pieces.
  3. In a large bowl, add mushrooms, sauce mixture from above, celery, bell pepper, egg replacer, bread crumbs, parsley, old bay, salt, and fold until well combined. Cover and refrigerate for 30 minutes.
  4. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
  5. Remove crabless mixture from refrigerator and scoop into 6 mounds. Bake for 12-14 minutes or until edges are golden brown.
  6. Serve immedietly with lemon wedges.

Chef’s tip: To fry, heat an inch of oil on medium-high heat. Pan fry each side until golden brown, 2-5 minutes per side.