The ultimate vegan crab cakes using Seed to Surf’s Enoki Mushroom Snow Crab and zero (0) real crabs. Get ready to have your mind blown!

Category	Servings	Time
Snack, Lunch, Appetizers	2-4 people	30 Minutes

Ingredients

Crab Cakes

• ¾ cup Panko breadcrumbs
• 2 tablespoons vegan mayonnaise (we love Earth Island)
• 2 tablespoons chives, chopped (or maybe more – be generous!)
• ½ tablespoon of Dijon mustard
• ½ lemon, juice and zest
• ½ lemon, cut into wedges
• ¼ cup of chopped red pepper (optional)
• 2 tins of Seed to Surf’s Enoki Mushroom Snow Crab, drained
• Kosher salt and freshly ground pepper
• 2 tablespoons of unsalted vegan butter

Tartar Sauce

• 2 tablespoons dill, chopped
• ¼ cup vegan mayonnaise
• 2 tablespoons dill pickles, chopped
• ¼ tablespoon capers, chopped

Instructions

1. Mix Panko breadcrumbs, vegan mayonnaise, chives, dijon mustard, chopped red peppers (optional), juice and zest of lemon, and Seed to Surf’s Enoki Mushroom Snow Crab in a medium-sized mixing bowl. Season to taste with salt and pepper. Let sit for 10 minutes, or cover and refrigerate until ready to use. Set aside lemon wedges for serving.
   
   
2. While the crab cakes are sitting, make the tartar sauce. Combine dill, mayonnaise, dill pickles and capers in a small bowl and mix until combined. 
   
   
3. Divide crab cake mixture evenly between four portions. Lightly press each portion to form a patty so they do not fall apart while cooking. 
   
   
4. Heat 2 tablespoons of unsalted vegan butter in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden brown, about 5 minutes, then flip and continue to cook until evenly browned, about 3 minutes. Remove crab cakes from the pan and transfer to a plate to let cool. 
   
   
5. Serve the crab cakes with the tartar sauce and lemon wedges.