These crispy vegan crab cakes taste remarkably satisfying! Serve them as a plant-based dinner or appetizer with tangy tartar sauce for a satisfying meal everyone will love.
On a trip a few years ago, I ordered some vegan crab cakes at a vegan restaurant in Philadelphia, curious about how they might taste. These golden crispy orbs were made with hearts of palm and artichokes, and from the first bite, I was hooked!
Back home, I experimented until I created my own plant-based version of classic crab cakes. I served them to my aunt (an avid seafood lover) without mentioning they were plant-based. She devoured three in a row, then asked for the recipe! My family loves them with tangy tartar sauce for as a fun vegan dinner or appetizer.
Why You’ll Love This Recipe
- Surprisingly satisfying flavor: Hearts of palm and artichokes create a convincing texture that even seafood lovers appreciate
- Protein-packed: Chickpeas provide protein, making these substantial enough for a main course
- Quick and easy: Ready in just 30 minutes from start to finish
5 Star Reader Reviews
“Made these today and cannot stop snacking on them!” -Krista
“Easy and excellent!” -L.B.
Ingredients for Vegan Crab Cakes
This recipe uses vegetables to mimic seafood texture and flavor. As I mentioned, I got the idea from the list of ingredients on the menu of a vegan restaurant I visited, but what I’ve created is my own spin. Here’s what you’ll need:
- Chickpeas: These provide structure, binding, and protein. I use canned chickpeas for the easiest method, but you could use 1 ½ cups cooked chickpeas if desired.
- Hearts of palm: The star ingredient that creates that distinctive crab-like texture. I would try to find this if at all possible, but if not you can substitute another can of artichoke hearts.
- Artichoke hearts: These depth and tangy flavor: they are required!
- Vegan mayonnaise: Binds everything together
- Panko breadcrumbs: Makes that essential crispy coating
- All-purpose flour: Also helps to bind the mixture
- Green onion and fresh parsley: These bring a fresh, herby flavor
- Dijon mustard: Adds a subtle tang and also helps to bind
- Old Bay seasoning: Essential for that authentic seafood flavor! Make sure to find Old Bay if you can (or make homemade Old Bay)
- Garlic powder, salt, and black pepper: Round out the seasoning
- Olive oil: For pan-frying
Featured Ingredient: Hearts of Palm
The special ingredient in this recipe is canned hearts of palm. It can be tricky since some grocery stores don’t carry them, but it’s worth holding out for the real thing. (It took me a few tries to find which grocery stores keep them in stock!)
What are hearts of palm? These ivory-colored cylinders are the tender inner bud of certain palm trees! They have a mild, slightly sweet flavor and a satisfyingly crisp texture. They are key to the crab-like flavor of these vegan crab cakes. If you really can’t find them, substitute another can of artichoke hearts.
Tips for Perfect Results
These vegan crab cakes are made like fritters or other savory cakes, like tuna cakes or salmon cakes. Mix the batter, form into patties, and pan fry until golden. Here are a few notes for the process:
- A food processor is helpful, but optional. It’s easiest to blend together the chickpeas, artichokes, and hearts of palm in a food processor to get a nice even texture.
- Note: If you don’t have a food processor, you can mash the chickpeas with a fork (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts, and mix. Depending on your knife skills, this takes longer and might have a chunkier texture, so the cakes might have trouble sticking together. Use a food processor if at all possible!
- Form into ¼ cup patties. Use your fingers to form the patties. You might have to wash your hands a few times if the batter becomes sticky.
- Pan fry in a thin layer of olive oil. Add a thin layer of oil to the bottom of a large skillet, then pan-fry the crab cakes about 3 minutes per side. Transfer them to a baking rack to keep the bottom crispy. Then fry the remaining patties in batches. Use your largest skillet possible to have fewer batches!
Ways to Serve
These vegan crab cakes are a great vegan dinner idea! While they also work as an appetizer, I prefer serving them as the main dish if I’m going to the trouble of frying them up. Because of the protein in the chickpeas, they’re a great filling option as a main course! Here are a few ways to serve them:
- With vegan tartar sauce (a must, in my opinion!)
- With vegan aioli
- Over lemon rice
- Over couscous or quinoa
- With arugula salad
- With lemony broiled asparagus, roasted broccoli ,or roasted broccolini
- With kale slaw or apple slaw
Meal Prep and Storage Info
Want to prep these vegan crab cakes in advance? After forming them, you can refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.
Store cooked crab cakes for up to 3 days refrigerated. They make great leftovers and can be gently reheated in a skillet.
Dietary Notes
This vegan crab cake recipe is vegetarian, plant-based, and dairy-free.
Frequently Asked Questions
While pan-frying gives the best crispy texture, you should be able to bake them at 400°F for about 15-20 minutes, flipping halfway through (I have not tried this, but in theory it should work). Brush with oil for better browning.
You can make them by hand! Mash the chickpeas thoroughly with a fork, then finely chop the hearts of palm and artichokes. The texture may be slightly chunkier.
I have not tried this, but in my opinion they may become mushy after thawing. Please let me know if you do try this in the comments below.
Not as written, but you can use gluten-free panko and a gluten-free flour blend for a gluten-free version.
Vegan Crab Cakes
Pin RecipeThese crispy vegan crab cakes taste remarkably satisfying! Serve them as a plant-based dinner or appetizer with tangy tartar sauce for a satisfying meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 crab cakes 1x
- Category: Main Dish or Appetizer
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 15-ounce can chickpeas
- 15-ounce can hearts of palm**
- 15-ounce can artichoke hearts
- 2 tablespoons vegan mayonnaise
- ¾ cup panko (plain)
- 3 tablespoons all-purpose flour
- 1 green onion, finely chopped
- 2 tablespoons chopped fresh parsley, plus more to garnish
- 2 tablespoons Dijon mustard
- 1 tablespoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Fresh ground black pepper, to taste
- Olive oil, for cooking
- 1 recipe Vegan Tartar Sauce, for serving
Instructions
- Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*
- Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt, and a few grinds black pepper until a dough forms.
- Use a ¼ cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)
- Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).
Notes
*Alternatively, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix them together. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!
**Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned, and they are worth seeking out for this recipe (even if it takes another grocery trip). If you can’t find them, use another can of artichoke hearts.
from A Couple Cooks https://ift.tt/aUGeISu
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