I saw this original recipe on One Green Planet. I’ve made a few modifications including the addition of the artichokes and I used my own homemade mayonnaise. I also sprinkled in some black salt for a little extra mineral flavor.  These ‘crab’ cakes were….putting it mildly…..to die for!!!

I also preferred the mustard dill flavor as opposed to horseradish, but try that if you like it!

This recipe makes about 8 average-sized cakes or 10 small ones.

It’s not a hard recipe to make at all, just a bit involved.  Make sure you read through the entire recipe before starting. Have fun and ‘crabby’ on!


  • 1 Tbs. flaxseed or ground chia seeds mixed with 3 Tbs. warm water
  • One 8 oz. package of tempeh
  • 1 bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup artichokes, finely chopped
  • 3 scallions, finely chopped (reserve some greens for garnish)
  • ¼ cup homemade mayonnaise
  • 2 Tbsp. fresh parsley, chopped
  • Zest of one lemon
  • Juice of ½ a lemon
  • 1 Tbs. baking powder
  • 1 tsp. Vegan Worcestershire sauce OR
  • ½ tsp. gluten-free tamari and ½ tsp. balsamic vinegar
  • 2 tsp. dry mustard
  • 1 Tbls. Dijon mustard
  • 1 Tbs. Old Bay Seasoning
  • 2 tsp. kelp or dulse flakes (I used wakame and soaked them)
  • 2 tsp. garlic powder
  • Pepper to taste
  • 1/4 tsp. black salt (has an mineral, ‘eggy’ taste)
  • A dash chili powder
  • 1/3 – ½ cup corn flake crumbs or gluten-free bread crumbs or panko

For the dill mustard mayo

  • ¼ cup homemade mayonnaise
  • 2-3 tsp. dijon mustard
  • 1 tsp. dried dill
  • 1 tsp. hot sauce

Scallion greens and lemon slices for garnish


  1. Steam the tempeh – 20 minutes in a steamer or 5 minutes in the microwave. Let cool.
  2. Meanwhile, combine the flaxseed or chia with the water. Mix and let stand for 10 minutes. This is your binder.
  3. Heat a large skillet. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes. Add the chopped artichoke at the end. Add small amounts of water to keep from sticking. Transfer to a large mixing bowl and let cool.
  4. Crumble the tempeh into a bowl. It should resemble tiny pebbles. Add the vegetables along with the mayo, parsley, lemon zest, and lemon juice. Add the baking powder, Worcestershire sauce, flax gel, sea kelp or wakame and the seasonings to the bowl.
  5. Mix (with your hands is best) until everything is well combined and you have a relatively smooth mix with no big chunks of anything. NOTE: I added half of the entire mix to the food processor to achieve a creamier texture. Then, I combined that with the chunky portion.
  6. Add half of the bread crumbs and mix again with your hands until smooth. Check the mixture to see that you have a consistency that will hold together. If it feels too loose, add more crumbs, up to another ¼ cup.
  7. Cover and refrigerate the tempeh ‘crab’ mix for at least 30 minutes; the longer, the better.
  8. Divide the mixture into cakes. The cakes should be smaller in diameter and a bit thicker than a burger patty. Toss them gently in the rest of the panko breadcrumbs. Let the cakes rest for a few minutes so they can set. This will help them absorb moisture and hold together better.
  9. Heat the skillet and use a little spray oil. Cook the cakes on medium-high heat until they are golden brown, about 4 minutes on each side. Be sure to flip them very gently so they don’t break apart. You can also finish them in the oven to cook all the way through.
  10. Serve while hot with the Mustardy Dill Mayonnaise and lemon slices.

For the mustardy dill mayo:

  1. Mix all ingredients in a bowl and taste to make sure it is to your desired level of spice.
  2. Refrigerate until ready to use.