Vegan crab

These vegan crab cakes are so delicious, you’ll question if they’re actually plant-based! They're crunchy on the outside, yet moist and bursting with flavor on the inside! Paired with my dill remoulade, these crabless cakes make for the perfect appetizer or main that’s sure to please seafood lovers and vegans alike!

Developed by food scientist Sarah Bond, this Vegan Crab Cakes recipe is flaky, tender, and so delicious - you'll feel like you're sitting oceanside!

This hot vegan crab dip is so good and a perfect vegan appetizer! You''ll be shocked at how similar it tastes. Make in oven or crockpot.

The quickest vegan crab salad around! Packed full of flavour and bite with a gentle hint of seafood vibes - ideal for a party side or a sandwich stuffer!

Our Vegan Creole Crab Cakes are a Mardi Gras of flavors in your mouth. Made from artichoke hearts and chickpeas and seasoned with Creole spices, this recipe will have your guests screaming, “Who dat!”

Just 9 ingredients and super-easy to make. Can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, creamy, and next-level good!

This vegan crab rangoon tastes so similar to its counterpart, I can almost guarantee if you gave it to someone without telling them it was vegan, they wouldn’t even know! Seasoned hearts of palm, cream cheese, chives, and garlic are folded in wonton wrappers, then fried until golden and perfectly crisp, making for the most delicious restaurant-worthy appetizer right in the comfort of your own home!

All Photos © Christine Elise McCarthy 2016 Follow @celisemccarthy Tweet To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE. All my posts now ha…

Apr 4, 2017 - I veganized one of my favorite classic Chinese take-out dishes for you! This vegan crab rangoon is so delicious! You won't even know the difference!