Since my parents love seafood so much, my sisters and I grew up eating a lot of it.  In fact, the last "animal with a face" I stopped eating is crab cakes. So I guess you can say I enjoy a crab cake just as much as the next person.  Taking a few ingredients from my dad's homemade recipe, I took my time with this dish to capture some of that childhood essence. Mission accomplished. 

Even though these crab cakes will never taste exactly like the original, they do an excellent job of having the same texture, flavor, and goodness of a traditional crab cake.

Since oyster mushrooms live up to their name by having a natural oyster flavor, I knew they would be a perfect main ingredient.  Be sure to grind them up in a food processor (or blender) for a few seconds, so the crab cakes patties don't fall apart while frying.

I experimented with kelp powder  and there wasn't much of a difference in flavor to me.  If you have some on hand when making this recipe and decide to use it, please update me on whether or not it worked for you. :-)

I used this curry slaw from Vegan Cooking with Love to go with the crab cakes.  

Check out the full crab cake recipe below and watch me make it on YouTube.