|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 14g||51%|
|Total Sugars 10g|
|Vitamin C 86mg||430%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vegan crab cakes are the perfect alternative to the traditional recipe if you can’t eat shellfish or you're vegan. Instead of crab, we used chickpeas and hearts of palm to mimic the texture. Then, we combined the mixture with nori seaweed, lemon juice, old bay seasoning, and mustard to give you that familiar flavor profile.
The vegan crab cakes are mixed up in a food processor for ease. Then they’re formed into patties and panfried to a beautiful crispness. Make sure to form the patties ahead of frying. You can make them up to 2 days ahead and store in an airtight container in the refrigerator.
Serve these delicious cakes as an appetizer or make them bite sized for a casual barbecue bite. We like them paired with a salad or pasta. Drizzle or dip the cakes into vegan tartar sauce and serve with plenty of lemon wedges.
"I appreciate the plant-based/vegan options that have become so popular. This recipe is a win! The flavors resemble a classic crab cake, and the secret flavor is nori seaweed! I encourage you to swap this recipe in for a nice change to next week’s meal prep or as an hors d'oeuvre for your next gathering!" — Kiana Rollins
1/4 cup coarsely chopped scallions
1/4 cup coarsely chopped parsley
1 clove garlic, crushed
1 sheet coarsely chopped nori, or to taste
1 (19-ounce) can chickpeas, drained with liquid reserved
1/4 cup vegan mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can hearts of palm, drained
3/4 cup panko breadcrumbs
3 tablespoons canola oil, more as needed
Vegan tartar sauce, for serving
Lemon wedges, for serving
Gather the ingredients.
Add the scallions, parsley, garlic, and nori (to taste) to the bowl of a food processor. Process until the mixture is finely chopped.
Add the chickpeas and pulse until combined into the mixture. Careful not to over process the chickpeas so the texture is preserved.
Add the vegan mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper; pulse until blended together.
Roughly chop the hearts of palm so that they resemble lumps of crab meat. Cut on the diagonals and make it as coarse or as fine as you wish.
Fold in the chopped hearts of palm and the breadcrumbs with a silicone spatula. If the mixture is too dry to form crab cakes, gently fold in the reserved chickpea liquid 1 teaspoon at a time until desired consistency is reached, being careful not to over mix.
Use about 1/4 cup of the mixture to form a crab cake.
Repeat with remaining mixture until all the patties are formed.
Position a rack in the center of the oven and heat to 200 F.
Heat the canola oil in a large saute pan over medium-high heat. Add a few patties at a time and cook until golden brown and heated through, refreshing the oil as needed, about 3 minutes per side.
Keep cooked crab cakes warm on a rimmed baking sheet in the oven while you finish cooking the remaining crab cakes.
Serve immediately with vegan tartar sauce and lemon wedges.
How to Store
You can easily freeze these vegan crab cakes before or after pan frying. If fried, cool completely, then place them in one even layer in a plastic freezer bag. To reheat you can put them in an air fryer at 400F for 8 minutes, or you can pop them in a 400F oven for 15 minutes. If you froze them before pan frying, just add them to a skillet with oil and pan fry on medium low heat until brown, about 5 minutes per side.
Can a Vegan Eat Imitation Crab Meat?
Vegans cannot eat imitation crab meat. It is typically made from a white fish that is dyed with red food coloring to look like crab meat. Fish is not vegan, so this is not a vegan food. Our crab cakes use hearts of palm, which imitates the crab meat.
Is Tartar Sauce Vegan?
You can make your own vegan tartar sauce using vegan mayonnaise. Most store bought tartar sauces are not vegan.