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    Crabless Cakes

    Jump to Recipe·Print Recipe

    These Crabless Cakes are truly amazing, due to a unique ingredient: Lion’s Mane mushroom! I usually steer clear of specialty ingredients, but this type of mushroom is so close to crab meat in texture, it’s incredible and worth seeking out!

    If you don’t like mushrooms, or can’t find Lion’s Mane, see Notes below (in the recipe) for options. I hope you find it though (I buy mine at Whole Foods), because it really takes this classic dish to a new, healthier level!
    Above: Medjool dates add a touch of sweetness to the Sweet-n-Spicy Sauce in step 1. Prepare your baking sheet also in step 1 by cutting a sheet of parchment paper to fit the pan. I did try this recipe with my silicone baking mat, and it didn't do as good a job with crisping the Crabless Cakes as the parchment did.
    Above: This is the package of Lion's Mane mushroom that I found at Whole Foods. It looks like white broccoli and when peeled, looks like crab meat. I created the recipe to use the entire 6 ounces of mushroom in this particular package.
    Above: The prepared parsley, onion, celery and lightly ground oats.
    Above: I just use a fork to mash the cannellini beans. Using a plate works better than a bowl to do this.
    Above: All ingredients in the bowl up through step 4. I chop the celery and onion quite small here so it doesn't fall out when making the pattys later.
    Above: The Sweet-n-Spicy Sauce ingredients, top to bottom: tofu, lemon juice, dates, mustard, garlic and red pepper flakes. I like dijon mustard for this sauce better than the Westbrae Natural salt-free stoneground; but you can use either. The Dijon I used is the 365 brand, which I found to have the least amount of salt among the Dijons.
    Above: These are two types of tofu I used when testing this recipe. I think any kind would work as long as it's not "super firm" (but I think a "firm" would be fine since it will be blended). The final blended sauce is in the small dish at the bottom. Nutrition information for just the sauce (per 1 tablespoon): cals (15), fat (0.5g), carbs (2g), sodium (6g), protein (1.2g).
    Above: The Crabless Cakes "dough." I like to mix this with my hands and really get everything sticking together so it doesn't fall apart later when making the patties.
    Above: The top six are right out of the ¼ cup measuring cup, and the bottom five are after I have smashed them down into patties. If any ingredients fall out during patty-smashing, just push them back in.
    Above: A close-up of the patties. The thicker your patty, the moister it will be on the inside. Thinner patties will work too, you just have to be a little careful when flipping them over midway through baking.
    Above: The finished Crabless Cakes right out of the oven!
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    Crabless Cakes

    Crabless Cakes


    • Author: Straight Up Food
    • Total Time: 1 hour 20 minutes
    • Yield: 11 patties 1x
    Print Recipe
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    Ingredients

    Scale

    Sweet-n-Spicy Sauce:

    • 2 pitted Medjool dates (or 4 Deglet Noor)
    • 1½ cups silken tofu
    • ¼ cup lemon juice
    • 2 tablespoons mustard
    • 1 clove garlic
    • ¼ teaspoon red pepper flakes

    Cakes:

    • 6 oz. Lion’s mane mushrooms (or see Notes)
    • 1 cup cooked cannellini beans, rinsed and mashed well
    • 1 cup small-chopped celery (about ribs)
    • ½ cup small-chopped yellow or white onion
    • ¼ cup finely chopped fresh parsley
    • ½ cup rolled oats
    • 6 tablespoons Sauce
    • Lemon wedges

    Instructions

    1. To start the Sweet-n-Spicy Sauce, place the pitted dates into a small bowl and cover with hot water; set aside. Line a baking sheet with parchment paper (for this recipe, I’ve found that parchment crisps and browns the better than a silicone baking mat).
    2. To prepare the Cakes, start by pulling apart the mushroom florets/large pieces, then shred each by pulling smaller pieces off, which will look like crab meat. This takes me about 15 minutes, as it’s careful work, and you should have about 3½ cups once shredded. Put into a mixing bowl.
    3. Add the mashed beans, small-chopped celery, onion and parsley to the bowl of shredded mushroom. Preheat the oven to 375°F.
    4. For the oats, place them into a blender, and pulse 1 or 2 times, just enough so the oats are broken up coarsely; we don’t want a fine flour. Add the oats to the bowl.
    5. To finish the Sweet-n-Spicy Sauce, drain the water off of the dates (discard the water) and put the dates into a blender. Add the tofu, lemon juice, mustard, garlic and red pepper flakes, and blend until very smooth.
    6. Add 6 tablespoons of the Sauce to the mixing bowl. Use your hands to mash all of the ingredients, so everything sticks together well.
    7. Using a ¼-cup measuring cup, pack the cup fully with the mixture and press it in tightly. Shake the measuring cup so that the mixture pops out and place it on the parchment paper-lined baking sheet (this will yield 11 Crabless Cakes). Press each down to make a patty.
    8. Bake for 25 minutes uncovered on the middle or just above middle rack. Gently flip the patties over and bake for 15 more minutes. Transfer to a cooling rack, and let cool for 5 to 10 minutes before serving for best results (to let the inside firm up a bit). Serve with the remaining Sweet-n-Spicy Sauce on the side and lemon wedges.

    Equipment

    Tupperware Mixing Bowl with Lid

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    Tribest Personal Blender

    Tribest PB-250 Personal Blender and Grinder

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    Lemon Juicer

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    Notes

    Instead of mushrooms: I have seen other vegan crabless cakes recipes use other ingredients besides mushrooms for the crab, including hearts of palm, jackfruit, and artichoke hearts. I have not tried these substitutions, but if you’re feeling creative, I think they would taste great too!

    Other mushroom types: If you’re okay with mushrooms but can’t find Lion’s Mane (which I find at Whole Foods), a good second choice is trumpet or oyster mushrooms; and my last choice would be white button mushrooms.

    Tofu: I have used Mori Nu silken “organic” (green box) and “soft” (red box) tofu for the sauce (in the 12-ounce box, which is 1½ cups), as well as 365 brand (Whole Foods) organic soft tofu. But I think any kind would work, even if it’s “firm” since it’s going to be blended.

    If you’d like to add some seafood flavor, add 1 to 2 teaspoons of kelp granules (found in the Asian cooking or spice aisle).

    Leftover sauce: I wanted to use the whole box of tofu in the Sweet-n-Spicy Sauce, so it makes 2 cups. For any leftover sauce, it makes a great creamy salad dressing or topping for baked potatoes (use within 2 to 3 days).

    • Prep Time: 40 mins.
    • Cook Time: 40 mins.

    Nutrition

    • Serving Size: 1 patty (makes 11 total; see above photo caption of sauce for nutrition information for sauce alone). Sodium based on no-salt mustard.
    • Calories: 52
    • Sugar: 2g
    • Sodium: 25mg
    • Fat: 1g
    • Saturated Fat: 0g
    • Carbohydrates: 9g
    • Fiber: 3g
    • Protein: 3g
    • Cholesterol: 0g

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

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    Reader Interactions

    Comments

    1. Susan

      May 11, 2022 at 2:53 pm

      Can you use something in place of tofu? I have a soy allergy. Thanks!

      Reply
      • Cathy

        May 12, 2022 at 6:03 pm

        You could probably use cashews blended with a bit of water to make up the tofu. I've not tried it yet, but when I do, I'll put this substitution in the Notes section. Thanks! 🙂

        Reply
      • Terri Willner

        May 20, 2022 at 12:17 pm

        My daughter is gluten free and can’t tolerate any oats - suggestions for a substitute? Would almond flour or another gf flour work? Thanks

        Reply
        • Cathy

          May 21, 2022 at 2:17 pm

          Hi Terri, quinoa flakes would probably be closest to rolled oats. Another GF flour would likely work, but don't use flour, grind from whole if you can so it's not so fine. 🙂

          Reply
    2. Fay Craton

      May 11, 2022 at 11:33 pm

      If I freeze a portion of this recipe, should it be frozen before it is baked or after it is baked?

      Reply
      • Cathy

        May 12, 2022 at 6:02 pm

        Hi Fay, I did freeze these and the sauce during testing, and I was not impressed with the thawed result, even after reheating. I think it's because they both contain tofu, and it just doesn't freeze well. Upon thawing the sauce, it was thin, and the patties were too soft in the center even after heating. So I'd freeze before baking and see how that goes. Although, I think the tofu again wouldn't do as well. These are best eaten after baking and making the first time I think. But when you make them, freeze one and see how you like it. 🙂

        Reply
    3. Chris

      June 04, 2022 at 11:58 am

      Any rec for temp and time in air fryer?

      Reply
      • Cathy

        June 05, 2022 at 9:13 am

        Hi Chris, I did try these in the air fryer (I have a Breville Air Fry Pro) and they overbrowned; so I'd say 375 but on the bottom rack or at 350 mid-rack and keep an eye on them toward the end. If you want them browner at this point, you can use "broil" or turn the heat up to 375 toward the end.

        Reply

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