Fishless Tuna Crabby Cakes
Recipe type: Asian
Cuisine: Vegan Seafood
These crabby cakes are tender and flaky and made with Meatless Select Fishless Tuna.
  • For the Horseradish-Dill Mayo
  • ¼ cup vegan mayonnaise
  • 2-3 tsp. prepared horseradish
  • 1 tsp. dried dill
  • 1 tsp. hot sauce
  • Scallion greens, for garnish
  • For the Crabby Cakes
  • 1 Tbs. ground flax seed + 3 Tbs. warm water
  • 2 cans Meatless Select Fishless Tuna, drained
  • 3 Tbs. canola oil, divided
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 3 scallions, finely chopped (reserve some greens for garnishing the mayo)
  • 1 clove garlic, minced
  • ¼ cup vegan mayonnaise
  • 2 Tbsp. fresh parsley, chopped
  • Zest of one lemon
  • Juice of ½ a lemon
  • 1 Tbs. baking powder
  • 1 Tbs. gluten-free, vegan Worcestershire sauce
  • 1 Tbs. Old Bay Seasoning
  • 1 Tbs. kelp or dulse flakes
  • 2 tsp. dry mustard
  • 1 tsp. garlic powder
  • Kosher salt and pepper to taste
  • A dash of cayenne pepper
  • ½ to ¾ cup gluten-free bread crumbs
  • Lemon slices for garnish
  1. To make the Horseradish-Dill Mayo: Mix all ingredients in a bowl. Taste to make sure it is to your desired level of spice. Refrigerate until ready to use. Garnish with scallion greens.
  2. To make the Crabby Cakes: In a mug or small bowl, combine the flaxseed and warm water. Mix and let sit for 10 minutes until it becomes a thick paste. This is your binder.
  3. Heat 1 Tbs. of oil in a large skillet over medium-high heat. Saute the carrot, celery, scallions and garlic until softened, about 7 minutes. Transfer to a large mixing bowl and let cool. Wipe the skillet clean.
  4. Transfer the fishless tuna into a bowl and mash it up with a fork. Add the vegetables along with the mayo, parsley, lemon zest, and lemon juice.
  5. Add the baking powder, Worcestershire sauce, flax gel and seasonings to the bowl and mix (with your hands is best) until everything is well combined and you have a relatively smooth mix with no big chunks of anything.
  6. Add the bread crumbs and mix again until smooth. Check the mixture to see that you have a consistency that will hold together. If the mixture feels too loose, add more crumbs, up to another ¼ cup.
  7. Cover and refrigerate the mix for at least 30 minutes; the longer, the better.
  8. Divide the mixture into cakes. The cakes should be smaller in diameter and thicker than a burger patty. You can make the cakes by hand or use a round mold. A mold will help you create denser cakes
  9. Let the cakes rest for a few minutes so they can set. This will help them absorb moisture and hold together better.
  10. Heat the remaining Tbs. of oil in the skillet. Cook the cakes over medium-high heat until they are golden brown, about 4 minutes on each side. Be sure to flip them very gently so they don’t break apart.
  11. Serve with my Horseradish-Dill Mayonnaise and lemon slices.
Recipe by The "V" Word at