Easy Vegan Crab Cakes | FoodByMaria

30 Minute Meals

Easy Vegan Crab Cakes

Prep

10 minutes

Cook

5 minutes

Yield

12

Did somebody say Vegan Crab Cakes? You bet I did. This recipe is going to blow your mind, so much so that if you’re used to eat the seafood version of crab cakes, you may never go back. 

These plant-based crab cakes are loaded with flavour, deliver that texture you love in a crab cake, and are easy to whip together for a meal, side dish, or great appetizer. 

Plate of Vegan Crab Cakes and Dilly Tartar Sauce on a white plate ready to be served.

Why you’ll love these Vegan Crab Cakes: 

  • Simple: These babies are made from simple ingredients that you’ll like already have in your house
  • Vegan: Okay, these crab cakes don’t actually have crab in them because they are entirely plant-based
  • Quick: These vegan crab cakes can be made in under 20-minutes!
  • Crowd Pleaser: Even the seafood/meat eaters in your house will love these crab cakes

Plate of Vegan Crab Cakes and Dilly Tartar Sauce on a white plate ready to be served.

Ingredients:

Here are the key ingredients you’ll need to make these Easy Vegan Crab Cakes:

Ingredients for vegan crab cakes

Ingredient Notes: 

Hearts of Palm: Hearts of palm are vegetables harvested from the inner core and growing buds of certain palm trees. They are rich in fiber, potassium, iron, zinc, and vitamins B2, B6, and C. They also are a great source of protein, iron, calcium, and so much more. Hearts of palm also add a great crab-like texture to these plant-based crab cakes. They have a similar resemblance to white asparagus, but the flavor is much more delicate, making them extremely versatile. You can add them into salads, dips, and since when they are chopped they break down into shreds, they make the perfect crab meat substitute. 

Artichokes: I love artichokes and they are great in salads, pasta, dips, and so much more. In these cakes, they combine with the hearts of palm to add to the texture. Artichokes are also low in fat and rich in vitamins, minerals, fiber, and antioxidants. 

Chickpeas: Another great source of protein, chickpeas add nutrients as well to this recipe. They are great for your digestion and have iron, folate, fiber, and more.

How do you make Vegan Crab Cakes? 

Ingredients in food processor for vegan crab cakes

Step One: To a food processor, add the hearts of palm, chickpeas, and artichokes.  Pulse till mixture is chopped but still holds a chunky-like consistency.

Ingredients being added to a mixing bowl for crab cakes

Hands forming vegan crab cakes

Step Two: Transfer the mixture to a large mixing bowl and add the remaining ingredients.  Using a wooden spoon or spatula combine well and begin forming your patties with a 1/3 cup as a measuring tool.  This will yield around 12-13 1 inch thick patties.

Hand placing crab cake onto a heated pan

Step Three: For cooking, heat a pan of oil to 350˚F  or 180˚C and fry each patty for 3-6 minutes per side, until golden brown. Watch carefully, do not turn. You will likely need to repeat this step 3 times to cook all the patties. See notes.

Step Four: Once cooked, transfer the patties to a paper-towel-lined plate to remove any excess oil.

Step Five: To make the tartar sauce, simply add all the ingredients to a small bowl and stir till combined.

Step Six: Serve the hot crab cakes with fresh dill, lemon and tartar!

Expert Tips & FAQ: 

Cooking/Freezing: If you do not plan on cooking all the patties at once that is completely fine. You can mould them, freeze them and cook them later. Allow for an extra 1-2 minutes on each side is cooking from frozen.

Where do I find hearts of palm? You can find these in the canned food section of your grocery store. Usually with vegetables or things like jarred artichokes.

What can I eat these with? Eat them on their own, throw them on a bun, try them with different sauces, add them on top of a bed of greens, or have them as appetizers. The opportunities are endless.

Plate of Vegan Crab Cakes and Dilly Tartar Sauce on a white plate ready to be served.

Plate of Vegan Crab Cakes and Dilly Tartar Sauce on a white plate ready to be served.

Plate of Vegan Crab Cakes and Dilly Tartar Sauce on a white plate ready to be served.

Other recipes you’ll love: 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here

Let me know what you think of this Vegan Crab Cakes recipe by leaving a review or a comment below!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Vegan Crab Cakes

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 16 minutes
  • Yield: 12 1x
  • Category: 30 Minute Meals, Main Dishes, Appetizers + Sides
  • Cuisine: Vegan

Description

These Easy Vegan Crab Cakes are not only made of 100% plant-based ingredients, but they’re loaded with flavour and perfect for a summer meal or side dish.


Ingredients

Scale

For the Crab Cakes

1 398 mL can of hearts of palm, removed from the liquid

1 398 mL can of artichoke hearts, removed from the liquid

1 398 mL can of chickpea, strained, washed and dried

1 garlic clove, whole or pressed

1/4 cup sweet white onion

a handful of fresh dill

1 cup panko bread crumbs

1 tbsp. lemon juice

1 tsp. dijon mustard

1 tsp olive oil

1 tsp Old Bay seasoning

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp celery seasoning

pinch of red chili flakes

Dill Tartar Sauce:

1/2 cup vegan mayonnaise

2 1/2 tbsp. relish

2 tbsp. fresh dill

1 tbsp. lemon juice

1 tsp. capers, chopped

1/2 tsp dijon mustard

dash of vegan Worcestershire sauce

pinch of salt

1 tsp. black pepper


Instructions

To a food processor, add the hearts of palm, chickpeas and artichokes.  Pulse till mixture is chopped but still holds a chunky-like consistency.

Transfer mixture to a large mixing bowl and add the remaining ingredients.  Using a wooden spoon or spatula combine well and begin forming your patties with a 1/3 cup as a measuring tool.  This will yield around 12-13 1 inch thick patties.

For cooking, heat a pan of oil to 350˚F  or 180˚C and fry each patty for 3-6 minutes per side, until golden brown. Watch carefully, do not turn. You will likely need to repeat this step 3 times to cook all the patties. See notes.

Once cooked, transfer the patties to a paper-towel-lined plate to remove any excess oil.

To make the tartar sauce, simply add all the ingredients to a small bowl and stir till combined.

Serve the hot crab cakes with fresh dill, lemon and tartar!

Notes

If you do not plan on cooking all the patties at once that is completely fine. You can mould them, freeze them and cook them later.  Allow for an extra 1-2 minutes on each side is cooking from frozen.


Nutrition

  • Serving Size: 12
  • Calories: 85
  • Sugar: 1
  • Sodium: 445
  • Fat: 1.7
  • Saturated Fat: .3
  • Unsaturated Fat: .6
  • Trans Fat: 0
  • Carbohydrates: 14.6
  • Fiber: 3.5
  • Protein: 3.8
  • Cholesterol: 0

Keywords: best, artichoke, aioli, chickpeas, sauce, easy, palm, heart, recipe

Jessica

ok, these were insane! thank you so much for this recipe, Maria!

Maria Koutsogiannis

You’re so welcome, Jessica!

Jacqueline Bourveais

I didn’t think they could taste like crab but oh my god they do!

Maria Koutsogiannis

Thank you so much for your love, Jacqueline!

Alexa Fortstand

these we’re amazing. So easy to make and so easy to follow!

Maria Koutsogiannis

Aren’t they just the best!

Justine Carson

such an amazing recipe!!! Thanks Maria

Maria Koutsogiannis

thank you so much for the love, Justine!

Lauren

These look so flavourful & healthy. Can’t wait to make them!

Maria Koutsogiannis

Thanks so much lauren, they’re really good!

Jackie Brown

So easy and flavourful! I loved the way these crab cakes turned out and I’m already looking forward to making them again 💕 plus the vegan tartar sauce is BOMB and would go well with any vegan fish dish.

Maria Koutsogiannis

Thank you so much, Jackie!!!!!

Karisa Yoder

Another winner! The flavor was so complex and delicious. I’ve never had actual crab cakes before but I feel like these would be a worthy competitor! I actually made them oil free by baking them on parchment and they stayed together!

Maria Koutsogiannis

HOW DO YOU BAKE SOMETHING ON PARCHMENT!!! WHAT IS THIS WIZARDRY. How cool is that? So glad you liked this recipe!

Tiffany

Outstanding! Taste is so close to the real thing I didn’t miss the crab meat at all! Thank you!

Tiffany
Phlanx’s Marketing Specialist

Maria Koutsogiannis

You’re so welcome hun!

Sandy Kelston

Have made this recipe twice
Delicious!!! Love it!

Maria Koutsogiannis

Thanks so much for the love, Sandy!

Sandy Kelston

Have made this recipe a couple of times, so good!!
Delicious!!

Anna Dariotis

Hi Maria! This recipe is awesome and I tried to make the crab cakes, followed the recipe exactly, but mine kept falling apart. What am I doing wrong? Thanks for your help.

Maria Koutsogiannis

Hey Anna! Sorry to hear you are having issues. We haven’t had anyone say that they are falling apart. Can you please confirm you followed the recipe exactly as it’s written?

Anna Dariotis

Hi Maria – yes I followed the recipe exactly. I’m thinking that maybe I’m not frying them in enough oil? I’m only putting about a tablespoon of oil into a non-stick pan. Could that be it? Otherwise I’m not sure what I’m doing wrong??

Maria Koutsogiannis

That might be it but I don’t think that would explain why it’s falling apart.. the balls should really hold their shape. Maybe try baking them! They are still wondering like that!

Anna

yes that’s what I’m going to do, bake them. I don’t want to use too much oil so I think that will be the good solution for me. Thanks Maria!

Maria Koutsogiannis

You’re very welcome!!!!!

Anna

Hi – I notice you have “Serving Size = 12” and “Calories = 85.” I’m assuming you mean “Amount of Servings = 12”, “Serving Size = 1 crab cake” “Calories per Serving = 85.” Yes?

Maria Koutsogiannis

yes.

Rita MacDonald

OMG. So good! My kids thought they were actually eating crab cakes. Super fast easy and so tasty!

Maria Koutsogiannis

Right?! Isn’t it so good?!

Jenn Evelyn-Ann

Quick, easy and delicious over a bed of salad on a warm summer day! Also delicious the next morning with a fried egg on top!

Maria Koutsogiannis

Thank you so much, Jenn!

Post A Comment

Recipe rating