"Crab" cakes with rémoulade sauce from Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit (page 206) by Dominick Thompson

  • garlic powder
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  • kelp powder
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  • Show all ingredients...
  • Serves : 8 cakes

  • EYB Comments

    Can substitute grapeseed oil for avocado oil, Old Bay seasoning for EWEE spice mix, organic nori sheets for kelp powder, vegan mayonnaise for cashew mayo, and gluten-free panko for whole wheat panko bread crumbs; rémoulade sauce needs to chill for about 1 hour before serving; you may use the Rémoulade sauce recipe on page 208 and the Cashew mayo recipe on page 123.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute grapeseed oil for avocado oil, Old Bay seasoning for EWEE spice mix, organic nori sheets for kelp powder, vegan mayonnaise for cashew mayo, and gluten-free panko for whole wheat panko bread crumbs; rémoulade sauce needs to chill for about 1 hour before serving; you may use the Rémoulade sauce recipe on page 208 and the Cashew mayo recipe on page 123.

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