Festive Vegan ‘Crab’ Cake and Chard Salad

Share on facebook
Share on google
Share on twitter
Share on linkedin
Festive Vegan recipe perfect for the holidays. Pair Modern 'Crab' Cakes with hearty Swiss Chard and pickled cranberry salad for a bright, festive vegan meal.

Prepare this fabulous, festive vegan ‘crab’ cake perfect for your holiday dinner. Modern Meat development chef Zoë Sagorin recently hosted an Instagram Live with Impact Magazine, where she paired vegan Modern ‘Crab’ Cakes with hearty Swiss Chard and pickled cranberry salad for a bright, festive vegan ‘crab’ cake.


Crab Cakes
  • 1 package Modern Crab Cakes
  • Cooking oil
Pickled cranberries
  • 1 1/2 cup apple cider vinegar
  • 2 cloves garlic (crushed)
  • 2 bay leaves
  • 3 sprigs thyme
  • 4 peppercorns
  • 1/2 cup dried
  • cranberries
  • 2 shallots (thinly sliced)
  • 1 tbsp Dijon mustard
  • 1 tbsp reserved
  • cranberry pickling liquid
  • 1/2 tsp agave nectar
  • 3 tbsp olive oil
  • 1/2 sprig fresh thyme, picked
  • Salt
  • Pepper
  • 1/2 bunch of Swiss chard, washed and chopped
  • 1 mandarin orange, peeled and segmented
  • 1/4 cup pecans, chopped
  • 1/2 small green apple (sliced thinly)
  • Pickled cranberries and shallots


Crab Cakes
  1. Heat a thin layer of oil in a non-stick pan over medium high heat.
  2. Add crab cakes to the preheated pan and cook for 3-5 minutes until crispy and golden on the bottom.
  3. Flip crab cakes and cook for another 3-5 minutes, you may want to add a bit more oil to the pan at this time for even browning.
  4. Remove crab cakes from the pan and enjoy with the prepared salad.
Pickled cranberries
  1. Heat apple cider vinegar with crushed garlic, bay leaves, thyme and peppercorns in a small pot.
  2. While the apple cider vinegar is heating up, place your dried cranberries and sliced shallots in a heat proof container.
  3. When the apple cider vinegar has come to a boil, turn off the heat and pour it over the cranberries and shallots.
  4. Let cool at room temperature then store in an airtight container for up to 2 weeks.
  5. Discard garlic, bay leaves and thyme when using your pickled cranberries.
  1. Combine dressing ingredients, whisk to emulsify and taste to adjust seasoning to your preference.
  1. Prepare your Swiss chard and top with mandarin segments, chopped pecans, sliced green apple and pickled cranberries and shallots.
  2. Drizzle with your dressing, toss and enjoy.

About the author

Zoë Sagorin

Zoë Sagorin

Zoë Sagorin is a certified Red Seal Chef, classically trained in French cuisine at the Pacific Institute of Culinary Arts. However her culinary palate spans across the world, including influences from Japan, South Africa and Italy. She prides herself on utilizing whole ingredients to create a depth of flavour in vegan dishes. She now exercises that skill with the Modern Meat Development Team to help bring those flavours to the world.

Leave a Reply

Recent Posts

Modern Meat Open | Our Team | Vancouver Golf Tour
Tanya Todd

Inaugural Modern Meat Open Kicks Off August 7th & 8th at Newlands Golf and Country Club

Modern Meat is proud to sponsor the Vancouver Golf Tour’s (“VGT”) Modern Meat Open on Friday August 7th and Saturday August 8th.  Held at Newlands Golf and Country Club in Langley, the two-day tournament will host several pro and amateur athletes.   The 2021 Modern Meat Open presented by NIKE Golf is an official 36-Hole Stroke-Play Event on the Vancouver Golf Tour with points counting for the 2021 SRIXON/CLEVELAND Order of Merit. 

Read More »
Dylan Nelson

Meet Vegan Nutritionist in Vancouver: Jordan Bruce

Pea Protein is one of the main ingredients found in all of Modern Meat’s plant-based offerings. It is used as the main source of protein and is an excellent alternative to animal protein. So, what makes it a great choice? Keep reading to find out.

Read More »

Follow Us

Sign up for our Newsletter

Scroll to Top