Vegan Mock Crab Cakes

Vegan Mock Crab Cakes
Makes 9-10 Cakes

4 Boca Chik’n Patties, warmed in the microwave
¼ cup vegannaise
1 teaspoon vegan worchestershire sauce
½ teaspoon old bay seasoning
1/3 cup diced bell pepper of any color
2 tablespoons canola oil


Add cooked chik’n patties, veganaise, worchestershire and old day seasoning to a food processor and pulse until all ingredients are incorporated.


Empty contents into a large bowl. Add bell pepper and stir to combine. 2 tablespoons at a time form into little balls then flatten into cakes.


Warm canola oil on a griddle or large sauce pan. Add cakes and cook until golden brown on both sides, about 3-4 minutes each side. Top with Remoulade and serve.

Remoulade Sauce:
¼ cup veganaise
¾ teaspoon whole grain mustard
1 teaspoon ketchup
½ teaspoon white wine vinegar
¼ teaspoon vegan worchestershire sauce
¼ teaspoon onion powder
1/2 teaspoon parsley flakes
1/8 teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon hot sauce

Whisk all ingredients together, cover and chill for an hour.