Loma Linda TUNO Crab Cakes with Sriracha Mayo

Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with sriracha mayo for an even more flavorful combination.

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Ingredients

For Crab Cakes:

  • 2 cans TUNO (any flavor)
  • 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)
  • ¼ cup green onions
  • ¼ cup vegan mayo
  • 1 tsp dijon mustard
  • ½-1 cup panko bread crumbs
  • Fresh herbs to taste, preferably rosemary and thyme
  • ½ tsp lemon juice
  • Salt/pepper to taste
  • 1 tsp garlic powder
  • 1 cup of oil for pan frying

For Sriracha Mayo (optional):

  • 1-2 teaspoons Sriracha sauce
  • ¾ cup vegan mayo

Directions

  1. Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until combined. 
  2. Add panko, ¼ cup at a time until mixture can be formed into patties. After patties are formed, coat each side with more panko. 
  3. Carefully, place patties in hot oil and cook til golden brown, about 1-1.5 minutes on each side.
  4. Mix together ingredients for sriracha mayo and serve alongside your TUNO cakes. 
  5. Serve immediately.

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