crabless cakes with lemon habanero tartar

crabless cakes with lemon habanero tartar

yield: 10 cakes

crabless cakes with lemon habanero tartar

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basil sauce

  • 1/2 cup packed fresh basil leaves
  • 1 cup mayonnaise (or vegan option)
  • 1/4 cup white wine vinegar
  • to tastekosher salt
  • to tastefreshly ground black pepper

lemon habanero tartar sauce

  • 2 cups fresh lemon juice, plus 1 Tbsp
  • 1/2 habanero chile
  • 2 tsp agave
  • 1 tspfinely grated lemon zest
  • 1 cupmayonnaise (or vegan option)
  • 2capers, drained and mashed into a paste

  • 4 cornichon, finely diced
  • 2 tsp capers, drained
  • 1 cupmicro greens, basil or arugula
  • 1 cupmicro green, bulls blood

crabless cakes with lemon habanero tartar


For the Basil Sauce
Combine basil, mayonnaise, vinegar, ¼ cup of water in a blender and blend until smooth, season with salt and pepper. If sauce is too thick, add a bit more water, a tablespoon at a time. The sauce should be slightly thick but pourable. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be made 8 hours in advance and stored, covered in the refrigerator.

Lemon-Habanero Tartar Sauce
Combine the lemon juice and habanero in a small saucepan and cook over medium-high heat until reduced to about 1/3 cup, whisk in the agave. Remove from heat. Let the mixture cool to room temperature. Remove the habanero just before adding to the mayonnaise and discard. Whisk together the mayonnaise, capers, cooled lemon syrup, lemon juice, lemon zest in a medium bowl. Fold in the cornichon and capers and season with pepper and just a touch of salt to taste.

Heat ½ cup of oil in a large nonstick sauté pan over medium heat until it begins to shimmer; sauté the cakes on both side until golden brown and the center is heated through. Remove to a plate lined with paper towels to blot excess oil.

Put some of the basil sauce on the bottom of each plate, top with crabless cake, top each cake with a dollop of the lemon habanero sauce and garnish with microgreens. Drizzle around the plate with red chile oil, if desire.

comments (16)

  1. Tim |

    These, and the porkless bites are no where to be found in the Cleveland area….

  2. Ray Hendzel |

    Do you offer coupons? If you do please put me on your E-mail list.

    I use you products and think they are great.

    1. gardein |

      Hi Ray, you can sign up for our newsletter/e-mail on the homepage, on the lower right hand side to “Grow With Us” ->

  3. cecelia |

    I’ve been following and buying Gardein since I first heard about your products several years ago. It’s terrific how many variations have been developed – and now, crab cakes!! Just wished there was a wider and more consistent distribution. The Raley’s and Target stores in my area carry the chicken products but it’s hard to find the fishless sticks…and probably will be a while yet before we see these delightful new items…sigh.

  4. barbara bergstarand |

    i cannot find so many of these products in my area….zone 11720 long island ny

    they are delicious

  5. Tena Meyers |

    Is this also gluten free?

    1. gardein |

      Hi Tena,

      You can find our gluten-free range here:

  6. Pamela Sticht |

    I would like to know where I can purchase these in the Buffalo, NY area

  7. Caroline Terranova |

    Love, love, love your products! Vegetarian mother of a Vegan.

  8. ted covell |

    Hi! Love your stuff!! You Never send coupons!!!

  9. Doris V. Edgar |

    Happy to hear about this product, sounds good. I use all of the available Gardein products at this time hopefully this addition is as tasty.

  10. Vicki Casson |

    Has anyone, who doesn’t like fish, had these (vegetarian) crab cakes ? They look SO GOOD — in the photo on the pkg., but DO THEY HAVE A “FISH TASTE” ? I’d love to try them, but — if they have even the slightest fish taste — I wouldn’t like them.

  11. Cc |

    These are so good! My meat eating bf loved them too.

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