Cannot Believe they are Eggless Crabcakes

  • Servings: 4-6 servings
  • Prep time: ~ 10 minutes
  • Cook time: ~ 8-10 minutes


  • 1 pound blue fin crab meat
  • 1/4 cup vegan mayo
  • 1 tablespoon fresh parsley
  • 1/4 cup panko bread crumbs
  • 1 1/2 teaspoon egg replacer with 2 tablespoons warm water
  • 1 teaspoon homemade seasoning or Old Bay
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoon lemon zest for seasoning and garnish
  • 1/2 teaspoon Himalayan salt or Back to Organic Margarita Salt
  • 1 tablespoon organic soy sauce
  • 1 teaspoon dry mustard
  • 1 garlic clove minced
  • Olive oil for cooking and drizzling over the top
  • Parsley for garnish

Have you ever looked for an eggless crab cake recipe? Well, there are not many out there. The ones you do find all contain mayonnaise which contains eggs. Since my son is allergic to eggs and we make a conscious effort to feed our kids the same food we enjoy, I was determined to find a way to make a good crab cake.

So, I used my father’s cookbook recipe as a guide and made a vegan mayo and homemade spice as well as used an egg replacer. They turned out awesome and tasted like they were the real thing. Your family will not know they are eggless crab cakes.

Please share any recipes you may have for eggless crab cakes. I would love to try it!

For those of you without an egg allergy, you may use one egg instead of the egg replacer.


1) Make the homemade vegan mayo in a blender with 1 1/8 cup organic canola oil, 1/2 cup almond or soy milk (I used almond), 3/4 teaspoon Himalayan or Fleur de Sel salt, 1 tablespoon maple syrup, and 1/2 tablespoon Dijon mustard. Blend and then add the 1 tablespoon lemon juice. It may be a little runny compared to normal mayo.

2) Make the homemade seasoning with 1 tablespoon fresh lemon zest, 1/2 teaspoon celery seed, 1 tablespoon black pepper, 4 fresh or dried bay leaves, 1 teaspoon cardamom seed, 1 teaspoon dry mustard, 1/2 teaspoon ground cloves, 2 teaspoons  paprika, 1/4 teaspoon nutmeg, 2 teaspoon himalayan salt or my margarita salt. Blend in a small cuisinart.

3) Finely mince the garlic clove. Add 1/4 cup vegan mayo, 1 teaspoon seasoning mix, 1 tablespoon soy sauce, 1 tablespoon freshly squeezed lemon juice,  1 tablespoon freshly chopped parsley, 1/4 cup panko bread crumbs ( I used less than 1/2 cup for a moister cake, you can add more if you like a crunchier crab cake ), 1 1/2 teaspoon egg replacer with 2 tablespoons water mixed beforehand in separate bowl, 1 teaspoon Himalayan or Back to Organic Margarita Salt, and crab meat. Mix together. Make sure the crab stays in lumps. Create 6 patties.

4) Heat the cast iron skillet to medium and add olive oil. Place the crab cakes on the skillet and cook 3 to 4 minutes per side. When golden brown they are done.

5) Drizzle olive oil on top and garnish with fresh lemon zest and parsley.


The Ultimate Cookbook

Chesapeake Bay Crab Cakes
Preparation time: 20 minutes Cooking time: 20 minutes

1 pound lump crabmeat
1 large egg
4 saltine crackers, crushed
1 1/2 teaspoons dried parsley flakes
3/4 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
3 or 4 drops of hot sauce
1/8 teaspoon freshly ground pepper
3 tablespoons mayonnaise or salad dressing
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon Old Bay seasoning
Tartar Sauce

Drain crabmeat, removing any bits of shell. Combine egg and next 7 ingredients; stir in crabmeat. Shape into 6 (3-inch) patties. Place on a lightly greased baking sheet. Combine 3 tablespoons mayonnaise and ½ teaspoon Old Bay seasoning; spread evenly on crab cakes. Sprinkle with paprika. Bake at 350 degrees for 20 minutes or until golden. (Do not over bake.) Serve with Tartar Sauce. Yield: 6 servings.

Tartar Sauce

1 cup mayonnaise or salad dressing
1 teaspoon Dijon mustard
1 ½ tablespoons finely chopped fresh parsley
1 ½ tablespoons chopped capers
1 hard cooked egg, finely chopped
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh chives

Combine all ingredients; cover and chill. Yield: 1 cup


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Recipe by Back To Organic at