Award-winning Connecticut recipe turns a summer classic vegan

Katie Scott of the Humane Society shares a new take on classic crab cakes

Katie Scott, a food policy coordinator with the Humane Society of the United States joins Kate Czaplinski to share a vegan “crab” cake recipe that originated here in Connecticut. Watch the interview below:

This take on a summer favorite is based on an award-winning recipe by chefs at UCONN.

Want to try it yourself? Below is the recipe:

“Not so Crabby” Vegan Crab Cakes with Remoulade Sauce

Makes 9 each “Not so Crabby Crab Cakes”

Crab Cakes


1 pound drained hearts of palm

1/3 cup crushed vegan crackers

3 scallions (green and White parts), finely chopped

½ cup finely diced red bell pepper

¼ cup vegan “Just Mayo” mayonnaise

2 tablespoons wholegrain mustard

1 tablespoon flaxseed meal

1 tablespoon lemon juice

¼ teaspoon garlic powder

1 teaspoon salt

Pinch cayenne pepper

½ cup olive oil

1 cup finely crushed vegan crackers


In large bowl, shred hearts of palm.

Add in 1/3 cup vegan crackers, scallions, red bell pepper, mayonnaise, mustard, flaxseed meal, lemon juice, garlic powder, salt and cayenne pepper. Mix until just combined.

Using your hands or a 2 ounce ice-cream scoop; form a ball, then a patty. Dredge both sides of crab cake in finely crushed vegan crackers and place on sheet pan lined with parchment paper. Refrigerate for 30-40 minutes.

Heat oil in large skillet over medium heat, then add crab cakes in small batches and cook until browned on both sides, 4-5 minutes.

Cucumber Salad-makes three servings

2 pounds cucumbers, peeled, deseeded and julienned

1 tablespoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon ground black pepper

In large bowl, combine julienned cucumbers, olive oil, salt and pepper. Toss until coated, then refrigerate until needed. 

Herbed Remoulade Sauce-Makes 1 cup

¾ cup Vegan “Just Mayo”mayonnaise

1 Tablespoon whole grain mustard

1 teaspoon red wine vinegar

¼ teaspoon hot sauce

2 tablespoons scallions, finely chopped

1 tablespoon parsley, finely chopped

2 teaspoons capers, finely chopped

Kosher Salt-to taste

Freshly Ground black Pepper-to taste

Combine all ingredients in a large mixing bowl and whisk until thoroughly blended. Refrigerate until needed.


Place three plates on flat surface.

Put a bed of julienned cucumber salad on bottom of each plate or platter.

Place three crab cakes on bed of each cucumber salad, and dollop each crab cake with 1 teaspoon herbed remoulade sauce.

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