Easy Vegan Crab Cakes

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. 

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

Ingredients:

Here are the key ingredients you’ll need to make these Easy 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? 

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.

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.

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.

Other recipes you’ll love: 

• Easy Vegan Deviled Potatoes
• Vegan Poke Bowl with Spicy Ginger Tuna
• Vegan Buffalo Cauliflower Pizza
• Plant-Based Meatballs with Cranberry Sauce 
• Mini Vegan Sausage Rolls

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

Easy Vegan Crab Cakes

4.79 from 14 votes

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.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 16 minutes mins

Course Main Dishes, 30 minute meals, Appetizers + Sides

Cuisine Vegan

Servings 12

Calories 85 kcal

Ingredients

  

1x2x3x

• 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!

Video

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: 12 | Calories: 85kcal | Carbohydrates: 14.6g | Protein: 3.8g | Fat: 1.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.6g | Sodium: 445mg | Fiber: 3.5g | Sugar: 1g

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