Cooking With Match: Vegan Crab Cakes

Cooking With Match: Vegan Crab Cakes
photo: Jennifer Silverberg
In this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long. We begin with crab cakes devised by Match's executive chef and general manager, Freddie Holland:

3 tablespoons vegan mayo
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1/4 teaspoon hot sauce
1/8 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parsley, chopped
juice of 1 lemon
1/4 cup celery, fine dice
1/4 cup onions, fine dice
2 tablespoons sugar or honey (for non-vegan)
1 pound Match Crab
1 1/2 cups panko breadcrumbs
1 cup panko breadcrumbs for breading


Combine first 13 ingredients and then add Match crab and mix well. Add 1 1/2 cups breadcrumbs to tighten mixture.

Place breadcrumbs for breading in bowl.

Divide mixture into 12 equal portions and form into balls.

Roll balls in breading and form cakes by hand.

Saute cakes in canola or vegetable oil over medium heat until golden brown.

Finish in oven when ready to serve at 350 degrees Fahrenheit for five to eight minutes.

For more of Holland's Match recipes, check out the Match website.
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