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Vegan Krab Cake Linguini

Published by Eve Palmer,

Vegan Krab Cake Linguini


  • 2 AKUA Krab Cakes
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 medium yellow onion or 3 shallots, chopped
  • 1 cup of spinach or Kale
  • 1/4 tsp red pepper flakes
  • 8 ounces of Linguine or other long pasta
  • 1/4 cup vegan parm (we like follow your heart)
  • salt & pepper



Bring a pot of water to a boil & add the pasta (cook until al dente — ex. 6 vs 10 min).

Heat the olive oil in a medium to large skillet over medium heat, then Add the shallots or onion & cook until caramelized (~5 min).

Stir in the garlic, red pepper flakes, and pinch of salt and pepper.

Add in the spinach or kale and cook until wilted.

Add the slightly uncooked pasta to the skillet + 2 ladles of pasta water that will help the sauce cling to the pasta. Bring to a simmer and cook until the water has evaporated.

Next, stir in the vegan parmesan & season to taste.

Lastly, remove 2 Krab Cakes from the freezer & place them onto a hot non-stick pan with an oil of your choice & cook over low to medium heat for 8 minutes on each side or until heated through (or until golden-brown). Be sure to bring the Krab Cake to an internal temperature of 165 °. 

Plate & top the linguini with the Krab Cakes, and add a squeeze of lemon :)

Cook along with us here


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