Raw Vegan Crab Cakes

Summer is known for clam bakes, steamed crabs and fresh seafood from the ocean.  When you're vegan sometimes you miss the foods your grew up with.  For me, as a Marylander, I started eating steamed crabs sitting next to my dad at age 5.  He taught me all the tips and trick.  It was usually a big family social event
at the shore with piles of crabs and lots of spice.  Sometimes I miss all that spice.  I researched a way that I can have the best of both worlds raw vegan crab cakes... I can't wait to share these with my dad and family.  I hope you enjoy.  Have an awesome summer!


Crab Cakes
  • 2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces
  • 1/2 cup Brazil nuts, finely ground
  • 1/2 cup golden flax seeds, (grind into a powder using a small blander or coffee grinder)
  • 1 small sweet yellow onion
  • 1/4 cup celery, finely minced
  • 3 Tbsp nutritional yeast
  • 2 1/2 tsp dulse flakes
  • 1/4 cup dill, fresh, minced
  • 3/4 tsp mustard seed powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Himalayan crystal salt
  • 1/2 tsp lemon zest
  • For those that are Marylander's and love Old Bay skip the paprika, mustard seed and salt. and add  2 tsp. of Old Bay.
Wasabi Mayonnaise


  1.  Add all the ingredients for mayonnaise into your blender, in the listed order. Blend until smooth and then set aside.
  2. Peel and julienne the zucchini in a food processor (if available) then cut into 1/2 inch pieces. Place in towel and pat dry.
  3. Place zucchini into a large bowl and gently toss with Brazil nut meal and flax meal.
  4. Add remaining ingredients to bowl and gently mix together. Handle your mixture gently and quickly so it does not become too wet.
  5. Use 1/4 cup of mixture to create small cakes about 1 inch deep.  I use a measuring cup or a biscuit cutter to get a nice round shape.
  6. Place the cakes on a mesh dehydration sheet and set at 110 degrees for 5 hours.
  7. Place on a bed of your favorite greens. Serve with your Wasabi Sauce or dab some on top of each crab cake when you serve.
By Helen Rose, Raw Food Chef


Unknown said…
This looks yum! Thank you for the raw recipes... xoxo
Unknown said…
We used this recipe for the first time we used our dehydrator. It was ammmazing. Absolutely delicious and we all devoured it in the blink of an eye.
Anonymous said…
Can you substitute macademia nuts for brazil? my son is allergic to them