Vegan Crab Cakes with Eggs on Biscuits

Originally developed by Meo’shay Glasby and then tweaked by me.

This is a three part recipe.  The Biscuits.  The Crab Cakes.  And the Egg.

The Biscuits

  • 2 cups bisquick
  • 1 cup melted butter
  • 1 cup shredded cheddar
  • 1 cup milk

Mix all ingredients together and drop by Tblspoons on ungreased sheet for 15 minutes on 425

When done brush with a mixture of:

  • 1/4 cup melted butter
  • Dash of salt
  • Dash of Garlic powder
  • Bits of Fresh Parsley or dried Parsley Flakes
  • Dash of Old Bay Seasoning


The Crab Cakes

  • 1 can chickpeas
  • 1 cup hearts of palm
  • Finely chopped celery (one stalk)
  • 1/2 tsp red pepper
  • 1 tsp Celery seed
  • 1/2 tsp Old Bay Seasoning
  • Dash of Nori Flakes or Dulse (add fish flavor, optional)

Blend all ingredients

  • Mayo
  • Panko
  • Dash of worcheshire
  • Salt
  • Pepper

Form into patties.  Mix vegan mayo with vegan worstershire and add salt and pepper. Lightly coat the outsides with the mayo.  Dredge into Panko to bread.

Chill the mixture for at least 30 minutes before cooking.

Fry in a skillet with some oil until brown and crispy on the outside (see pic)

The Egg

  • 2 cups water
  • 1/2 cup chickpea flour
  • 1 tsp Black Salt (Kala Namlak)
  • 2 Tsp turmeric
  • 1/4 cup nutritional yeast

Blend together until fully mixed.

Cook on low until set in a skillet, about 10 minutes.  Cut into pieces the size of the biscuits.

Cut biscuits in half.  Add egg to bottom, then add crab cake.  Serve!