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    WFPB Soy Curl Crab Cakes

    May 15, 2021 by Green Circle Kitchen

    Jump to Recipe Print Recipe
    Soy curl crab cakes on a white plate with lemon wedges red grapes and greens

    Light ocean flavor and 'just right' flakey crab cake texture

    These WFPB Soy Curl Crab Cakes will amaze you with their light ocean flavor and 'just right' flakey crab cake texture. This recipe indeed has several ingredients and many steps but each step is quite simple. When I make these, I like to put on some of my favorite music and just enjoy the time each step of the way.

    You can make these crab cakes ahead of time and heat them up later as well. Many of the simple steps can be completed ahead of time to make this recipe come together quickly when needed.

    These 'crab' cakes can even be baked, frozen, and reheated in the microwave. They only take about 1.5 to 2 minutes to reheat from frozen!

    Jump to:
    • Light ocean flavor and 'just right' flakey crab cake texture
    • Flax egg
    • Soak the soy curls
    • Combine the veggie spices
    • Pulse until coarsely ground
    • Prepare the vegetables
    • Saute the minced vegetables
    • Add the ground soy curls
    • Prepare your burger mixture
    • Allow to cool
    • Prepare the crab cake sauce
    • Also, prepare the breading
    • Form and coat the crab cakes
    • Bake for 20-25 minutes
    • 📖 Recipe
    • 💬 Comments
    ground flax and water in separate small glass bowls on wooden cutting board

    Flax egg

    Start by preparing your flax egg. A flax egg is made by simply combining ground flaxseed with water and letting the mixture sit for about 10 minutes or so. The "egg" forms a gel and works great as a healthy binder for recipes such as this.

    soy curls in bowl with vegetable broth and water
    soaked soy curls in colander in a white sink

    Soak the soy curls

    Next, pour the dehydrated soy curls into a large bowl and add vegetable broth and water. Soak the soy curls for about 10 minutes to rehydrate. Then, drain well using a colander.

    Veggie spices in small glass bowls on wooden cutting board
    veggie spices in small silver bowl

    Combine the veggie spices

    While the soy curls are soaking, combine the veggie spices in a small bowl and mix well. Then, set aside.

    soaked and drained soy curls in food processor
    ground soy curls in food processor

    Pulse until coarsely ground

    Place the soaked and drained soy curls in a food processor and briefly pulse until coarsely ground. Pulse in 5-second increments (about 15 seconds total). Then, place the ground soy curls back into the large bowl and set aside.

    chopped celery white onion and carrot on a wooden cutting board
    chopped celery carrots and onion in a food processor
    minced carrots onions and celery in a food processor

    Prepare the vegetables

    To prepare the vegetables, roughly chop the celery, and peel & roughly chop the onion and carrot. Then, place the vegetables into the food processor and pulse briefly until the vegetables are just minced. Be careful not to over-process the vegetables. Over-processing would make them too liquified and cause your crab cake mixture to become soggy.

    minced carrot onion and celery in a nonstick saute pan

    Saute the minced vegetables

    Preheat your nonstick saute pan to medium and saute the minced vegetables. While sauteeing, add the veggie spices to the pan and stir together. This is when you begin to experience the ocean aroma from the kelp granules! Aaaahhh...so nice! Cook until the onions are beginning to become translucent. This takes about 10 minutes.

    veggie spices stirred into vegetables in saute pan
    scraping nonstick pan of vegetables and soy curls with wooden utensil to demonstrate lack of excess liquid

    Add the ground soy curls

    Add the ground soy curls to the pan of vegetables and saute until cooked through. This should take about 5-10 minutes. At this point, the mixture will still be moist but any excess liquid should be cooked off. If you scrape the pan with a utensil, you should see very little liquid at the bottom of the pan (see picture above). Once cooked through, remove the pan from the heat and set aside for about 5 minutes.

    ground flax and oil-free mayonnaise in small silver bowl
    ground flax and oil-free mayonnaise whisked together
    flax egg mayo mixture with soy curl veggie mixture in large silver bowl
    soy curl crab cake burger mixture well mixed in large silver bowl

    Prepare your burger mixture

    To prepare your burger mixture, place the flax egg and oil-free plant-based mayonnaise in a small bowl and whisk together until well combined. Then, add this and the veggie & soy curl mixture to the large bowl. Stir very well to combine.

    wfpb crab cake burger mixture in sealed container

    Allow to cool

    Scoop the crab cake burger mixture into a sealed container. Place in the refrigerator and allow to cool for at least 1 hour. This will help the flavors meld and will also help make the burger mixture easier to form into patties later.

    oil-free mayo mustard and spices in small glass bowls on wooden cutting board
    crab cake sauce in clear glass bowl

    Prepare the crab cake sauce

    While the 'crab' cake burger mixture is chilling, prepare the crab cake sauce. Simply place all of the ingredients in a bowl and stir or whisk together until well combined. Then, place in a sealed container in the refrigerator until you are ready to serve your crab cakes.

    wfpb crab cake breading ingredients in bowls on wooden cutting board
    wfpb breading ingredients in medium white bowl
    wfpb crab cake breading in medium white bowl with metal whisk

    Also, prepare the breading

    Also, prepare the breading while the crab cake burger mixture is chilling. Simply combine the ingredients in a medium bowl and stir or whisk well. Then, set aside.

    wfpb crab cake burger mixture and breading mixture with ⅓ cup measuring cup on wooden cutting board
    wfpb soy curl crab cakes with breading on parchment lined baking pan

    Form and coat the crab cakes

    Once the crab cake burger mixture has chilled, prepare a baking pan with parchment paper and preheat your oven to 375 F. Scoop ⅓ cup of the burger mixture at a time and form into patties by squeezing and forming with your hands. Then, add the breading by holding each crab cake above the breading bowl and scooping breading over one side of the patty. Then, gently flip the patty to the other hand and scoop some breading over the other side. Once each patty is prepared, place it on the parchment-lined baking pan.

    wfpb soy curl crab cakes on parchment lined pan after baking

    Bake for 20-25 minutes

    Once the patties are all formed and breaded, bake for about 20-25 minutes in your 375 F oven, until they begin to become just lightly browned. Then, remove from heat and allow to sit for about 5 minutes before serving. Serve warm, topped with the crab cake sauce you made earlier.

    I really enjoy garnishing these WFPB soy curl crab cakes with lemon wedges and minced chives. The lemon wedges can be squeezed over the crab cakes to enhance the flavor. Enjoy! 😁

    What steps of this recipe can be completed ahead of time?

    Oh, so many of the steps of this recipe could be completed ahead of time! For instance, you could prepare the soak, drain, and grind the soy curls; chop and process the vegetables; combine the veggie spices, combine the breading ingredients, and/or prepare the crab cake sauce.

    Can these WFPB Soy Curl 'Crab' Cakes be frozen?

    These crab cakes actually freeze very well! Just freeze them covered & separated from each other, in a single layer. Reheating just takes about 1.5 to 2 minutes in the microwave! How convenient! 😁

    What are soy curls?

    Soy curls are a meat alternative made by boiling and dehydrating non-GMO soybeans. They're high in protein and are a good source of fiber as well.

    wfpb soy curl crab cakes closeup on plate with lemon wedges crab cake sauce minced chives red grapes and green salad on white plate

    📖 Recipe

    Soy curl crab cakes on a white plate with lemon wedges red grapes and greens

    WFPB Soy Curl 'Crab' Cakes

    Green Circle Kitchen
    These fully plant-based soy curl 'crab' cakes are perfect in every way! With a just-right flakey texture and subtle ocean flavor, you and your family will keep coming back for more!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 45 mins
    Burger mixture chilling time 1 hr
    Course Dinner, Lunch, Sauces
    Servings 6 servings (2 patties each)

    Equipment

    • food processor
    • high-speed blender
    • large bowl
    • medium bowl
    • small bowl
    • large, nonstick saute pan (I use a 12 inch)
    • vegetable peeler
    • small whisk
    • baking pan
    • parchment paper
    • colander

    Ingredients
      

    Flax egg mixture

    • 1 Tbsp ground flax meal
    • 3 Tbsp water

    Soy curl mixture

    • 8 oz dehydrated soy curls
    • 4 cups vegetable broth, oil-free
    • 2 cups water

    Vegetables

    • 2 cups yellow onion, peeled and roughly chopped (about 2 medium onions)
    • ¾ cup carrot, peeled and roughly chopped (about 1 medium carrot or about 6-7 baby carrots)
    • ¾ cup celery, roughly chopped (about 1 large stalk or 1-2 medium stalks)

    Veggie spices

    • 1 tsp onion powder
    • 2 tsp poultry seasoning
    • 1 tsp old bay seasoning
    • ½ tsp kelp granules (or ever so slightly more if you would like an enhanced ocean flavor)
    • ½ tsp garlic powder
    • ½ tsp sea salt (or salt-free seasoning of your choice)

    Burger mixture additions

    • ¼ cup oil-free plant-based mayonnaise
    • 1 flax egg (use "flax egg mixture" above)

    'Crab' cake sauce

    • ½ cup oil-free plant-based mayonnaise
    • 1 tsp dijon mustard
    • 1 tsp vegan worcestershire sauce
    • 1 tsp lemon juice
    • ¼ tsp smoked paprika
    • ½ tsp maple syrup

    Breading

    • ¾ cup panko bread crumbs, whole wheat and oil-free is preferable
    • 2 Tbsp nutritional yeast seasoning
    • 1 tsp onion powder
    • ½ tsp garlic powder
    • ½ tsp old bay seasoning
    • ¼ tsp turmeric
    • 1 Tbsp parsley flakes (or 3 Tbsp minced fresh parsley)
    • ½ tsp sea salt (or salt-free seasoning of your choice)

    Optional garnishes

    • 2 Tbsp fresh chives or parsley, minced
    • 1 lemon, sliced in wedges (squeeze a bit of lemon juice on the patties if desired)

    Instructions
     

    Prepare the flax egg

    • Combine the ground flax and water in a small bowl. Stir or whisk well. Set aside for at least 10 minutes.

    Prepare the soy curls

    • Add the soy curls, vegetable broth, and water to a large bowl. Stir well and allow to soak for 10 minutes. Combine your veggie spices while the soy curls are soaking. When finished soaking, drain the soy curls well using a colander. Next, add the drained soy curls to a food processor and pulse until coarsely ground (5-second increments for about 15 seconds total). Then, place the drained and coarsely ground soy curls back into the large bowl.

    Combine your veggie spices

    • Add the veggie spice ingredients to a small bowl. Stir well and set aside.

    Prepare the vegetables

    • Add the roughly chopped onions, carrot, and celery to your food processor and briefly pulse until just finely ground (two to three 5-second increments, about 10-15 seconds total). Do not over-process or they will become too liquified.

    Saute your vegetables & add your veggie spice mixture

    • Add the food processed vegetables to a preheated large nonstick saute pan and begin to saute over medium heat. Keep the pan uncovered and stir occasionally. Sprinkle the veggie spices over the sauteeing vegetables. Cook the vegetables until the onions begin to become translucent. About 10 minutes.

    Add the ground soy curls to the veggies in the pan

    • Next, add the soaked, drained, and coarsely ground soy curls to the vegetable pan. Stir well to combine then cook and stir occasionally for 5-10 minutes more. Cook until heated through. If there is any excess liquid, most should be cooked off by this point. Then, remove from heat and allow the sauteed vegetable & soy curl mixture to cool for about 5 minutes.

    Prepare your burger mixture

    • While the veggies & soy curls are cooling, whisk the flax egg and the ¼ cup oil-free plant-based mayonnaise together. Add this and the sauteed veggies & soy curls to the large bowl. Stir together really well so that it's thoroughly combined. Then, scoop into a sealed container. Refrigerate this burger mixture for at least an hour. This will help the flavors continue to meld and will help make the mixture easier to form into patties later.

    Prepare your 'crab' cake sauce

    • While the burger mixture is chilling, stir or whisk your 'crab' cake sauce ingredients together in a bowl or other container. Place in the refrigerator to cool until it's time to serve your burgers.

    Prepare your breading

    • Combine the breading ingredients in a medium bowl. Stir or whisk well and set aside.

    Form, coat, and bake the crab cakes

    • When you're ready to bake the burgers, remove the burger mixture from the refrigerator and prepare a parchment-lined baking pan.
    • Preheat your oven to 375° F.
    • Next, by scooping out a packed ⅓ cup of the burger mixture at a time, form and squeeze the burger mixture into patties with your hands. As each patty is formed into a nice circular patty, hold it above the breading bowl in one hand while using your other hand to cover the exposed side with the breading. Then, gently flip the patty into your other hand and coat the other side as well.
    • After coating with the breading mixture, place each patty on your parchment-lined baking pan and complete final reshaping if needed. The recipe makes approximately 12 patties.
    • Bake the coated 'crab' cakes for 20-25 minutes or until they begin to become just lightly browned (see pictures in recipe post). Remove the baking pan from the oven and allow to cool for 5 minutes. Then, carefully remove the 'crab' cakes from the baking pan and place on your serving plate(s). Serve warm with a small dollop of your chilled 'crab' cake sauce on top of each burger or on the side.

    Garnish (optional)

    • Top with minced fresh chives. Also serve with lemon wedges. Squeezing a small amount of lemon juice over each burger can help to enhance the flavors even more.

    Notes

    *These plant-based crab cakes freeze very well. Freeze in a single layer & when ready to enjoy, simply microwave. It takes about 1.5-2 minutes to warm a single patty from frozen.
    Keyword burger, crab cake, crab cakes, plant-based, sauce, seafood, vegan, WFPB, WFPBNO
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nick

      May 15, 2021 at 6:37 am

      5 stars
      One of my favorites, hands down!

      • Green Circle Kitchen

        May 19, 2021 at 6:43 am

        Thank you, Nick! It's a favorite of mine, too! 😁

    2. Carol

      January 28, 2022 at 3:16 pm

      wanted to print out the recipe.... but even if it was printed on both sides, it would take 2 pieces of paper!!

      • Green Circle Kitchen

        January 28, 2022 at 6:10 pm

        Thank you for your comment, Carol. This is a recipe with several steps & though it does take 2 pieces of paper to print, my hope is that each relatively simple step is written clearly to make the cooking process easy & enjoyable.

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    what is 'wfpb'?

    Whole Food Plant-Based

    A Whole Food Plant-Based (WFPB) dietary lifestyle includes a wide variety of "whole" (minimally processed) plant-foods (i.e. foods as close to their natural state after growing from the ground, without extensive processing in a factory). Plant foods include vegetables, fruits, whole grains, legumes, nuts, and seeds. These plant foods are the healthiest foods on the planet! They're full of fiber and other nutrients while most are also low in calories. So, there's no restrictive calorie counting needed. You can truly "eat the rainbow"! Learn more...

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