Vegan Crab Cakes by Sophie’s Kitchen


Vegan crab cakes for all your perfect seafood dishes

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Fully cooked! Simply reheat. (Thaw in refrigerator. Do not microwave.) Oven or Toaster Oven: Preheat oven to 375 degrees F (190 degrees C). Place product on baking sheet and bake for 10-15 minutes or until browned. Serve. Pan Fry: Lightly coat the bottom of a pan with vegetable oil (like olive or coconut). Heat until oil bubbles. Place in pan. Cook each side for 2-4 minutes. Serve. Serving Suggestions: Versatile and delicious! Use as you would any seafood and in your own favorite recipes. Fabulous as an appetizer with your favorite dipping sauce, in salad, pasta, tacos, vegetable ceviche, in your favorite sauce and more.


Our plant-based Crab Cakes are the perfect appetizer for any occasion. Meaty, delicious, and super easy to make!  A crab cake has never been so delicious and you can rest easy knowing that there are no preservatives or any added sugars.  You can either pan fry these crab cakes or bake them – whichever you prefer.  Finally a baked Vegan crab cake made with ingredients that make you smile!


Water, pea protein, potato starch, canola oil, konjac powder, pea starch, seaweed powder, rice flakes (from brown rice), sea salt, organic agave nectar, organic apple cider vinegar, celery powder, fenugreek, alginate (from seaweed), black pepper, dry mustard, bay leaf, nutmeg, ginger, paprika, cloves, calcium hydroxide.