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Vegan Crab Cakes

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35min

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6 servings

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These Vegan Crab Cakes perfectly mimic the flaky texture and savory flavors of traditional seafood cakes without any animal products. Heart of palm and artichoke hearts create a remarkably similar consistency to crabmeat, while nori and Old Bay seasoning deliver that distinctive oceanic flavor. Crispy on the outside and tender inside, these plant-based cakes are bound with chickpea flour and breadcrumbs for structure, then pan-fried until golden. They're ideal for anyone seeking a compassionate seafood alternative that doesn't compromise on taste or texture.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the hearts of palm

Drain the hearts of palm thoroughly. Pat dry with paper towels to remove excess moisture. Roughly chop, then use a fork to flake into pieces resembling crab meat.

2
Prepare the artichoke hearts

Drain the artichoke hearts thoroughly. Pat dry with paper towels. Roughly chop, then flake with a fork.

3
Prepare the nori

Cut the nori sheets into small pieces. Grind in a spice grinder or food processor until fine. This creates a seafood-like flavor.

4
Prepare the vegetables

Finely dice the celery. Finely dice the red bell pepper. Thinly slice the green onions. Mince the garlic cloves. Finely chop the parsley.

5
Sauté the aromatics

Heat 1 tablespoon of oil in a skillet over medium heat. Add diced celery, red bell pepper, and garlic. Sauté for 3-4 minutes until softened but not browned. Allow to cool slightly.

6
Prepare the binding mixture

In a large bowl, combine vegan mayonnaise and Dijon mustard. Cut the lemon in half and squeeze to extract 1 tablespoon of juice. Add the lemon juice to the mayonnaise mixture. Mix well.

7
Combine ingredients

Add the flaked hearts of palm and artichoke hearts to the binding mixture. Add the sautéed vegetables. Add sliced green onions, ground nori, Old Bay seasoning, salt, and pepper. Add the chopped parsley. Gently fold everything together.

8
Add the dry ingredients

Sprinkle the chickpea flour over the mixture. Add 1/2 cup of the breadcrumbs. Gently fold until well incorporated. The mixture should hold together when pressed.

9
Chill the mixture

Cover the bowl and refrigerate for at least 30 minutes. This helps the mixture firm up and hold its shape when cooking.

10
Form the cakes

Place the remaining 1/2 cup breadcrumbs in a shallow dish. Using a 1/3 cup measure, scoop the mixture and form into patties about 3 inches wide and 1/2 inch thick. Press each patty gently to compact.

11
Coat with breadcrumbs

Carefully coat each patty with breadcrumbs, pressing gently to adhere. Place the breaded patties on a plate or baking sheet.

12
Prepare for cooking

Heat the remaining oil in a large skillet over medium heat. The oil should be about 1/8 inch deep in the pan.

13
Cook the cakes

When oil is hot, carefully add the cakes to the skillet. Don't overcrowd the pan; work in batches if necessary. Cook for 3-4 minutes on each side until golden brown and crispy.

14
Drain and keep warm

Transfer cooked cakes to a paper towel-lined plate to absorb excess oil. Keep warm in a 200°F oven while cooking remaining batches.

15
Prepare serving sauce (optional)

Mix additional vegan mayonnaise with a squeeze of lemon juice, a dash of Old Bay, and chopped parsley. This makes a simple remoulade-style sauce.

16
Serve

Serve hot with lemon wedges and the prepared sauce. Garnish with additional parsley if desired.

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