Vegan Crab Cakes

These Vegan Crab Cakes are crispy on the outside and tender on the inside. Their delicious "seafood" flavor and delectable seasonings make this recipe a great appetizer or main dish.

Who says crab cakes have to have meat? You are going to love these delectable Vegan Crab Cakes that are made with chickpeas and hearts of palm for a creamy, tender cake that's covered with a layer of Panko breadcrumbs for all the crunch you could want. This recipe marries amazing texture with some really flavorful seasonings, such as Old Bay and kelp granules, for an authentic seafood flavor, Vegan-style.

This recipe is great as an appetizer or as part of your main course. It works well with a simple topping of mayo and lemon, or added to salads, rice, or served with veggies. It's a really versatile dish and perfect for entertaining. Let's take a closer look at what goes into these tasty Vegan Crab Cakes.

Video Tutorial

What you'll need

• Hearts of palm. These are canned. You can buy them at most large grocery stores or online.
• Canned Chickpeas. We'll use the chickpeas and some of the liquid from the can as well.
• Vegan Mayo. Buy it, or make it yourself.
• Kelp granules. This is what gives the cakes seafood flavor. I always have them on hand because they are great for adding iodine to the diet. I sprinkle these on salads and my favorite foods. They can be found online.
• Breadcrumbs. Panko is the best!
• Lemon Juice. Just a touch.
• Oregano.
• Garlic Powder.
• Old Bay Seasoning. Or your favorite seafood seasoning.
• Mustard. Dijon or your favorite kind.
• Sriracha. For a touch of heat.
• Salt.
• Oil. For frying. Use whichever oil you prefer.

How to Make Vegan Crab Cakes

1. Drain the liquid from the hearts of palm and cut them in half*. Drain the liquid from the chickpeas, reserving 4 tablespoons. Place the hearts of palm and chickpeas into a food processor, and pulse until a very course mixture forms and some lumps remain.

2. Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.

3. At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Mix everything well.

4. Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. Mix everything well and let it rest for 20-30 minutes.

5. Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Dredge them in breadcrumbs nicely.

6. Fry over medium heat for about 4 minutes on each side, until golden brown and crispy.

*When cutting hearts of palm, pay attention if some of them feel hard to cut. They need to be soft. The hard ones are woody and very hard to chew, so it's better to discard those. Sometimes, I don't have any woody pieces in the can, but sometimes I do have a few. It's always better to just throw them away.

Tips for the best Vegan Crab Cakes

• Don't skip the kelp. The other ingredients will give you that crab cake texture, but this one gives it the seafood flavor. It also adds iodine, which many vegans don't get enough of.
• Whip the chickpea liquid. Using a fork or whisk, quickly whisk this to make it foamy. This will act as a binder, holding the spices, mayo, and chickpea mixture together through the cooking process.
• Only use the soft hearts of palm. Crab cakes have a tender inside, so if you come across any hard pieces that are tough to cut, these should be discarded.
• Use panko if possible. Panko is Japanese breadcrumbs that are very crispy when cooked. They create a deliciously crunchy outer layer on these Vegan Crab Cakes, so if possible, use this type.

Add-ins and Substitutes

• Substitute nori for the kelp. If you can't find kelp granules, you can also use crumpled up nori sheets. These are usually in grocery and health food stores among the Asian products.
• Add soy sauce. For some salty umami flavor, add soy sauce or tamari. You can also use vegan Worcestershire sauce.
• Substitute Dijon mustard. Sub mustard for part of the mayo to add a little extra tang to these crab cakes. It will still act as a binder like the mayo does.
• Add other vegetables. Change up the flavors in this dish with chopped green onion, bell pepper, celery, onion, carrots, or corn kernels.

How to Store

Store these Vegan Crab Cakes in an airtight container with a piece of parchment paper between each layer. They can be refrigerated for up to 5 days. You can also freeze them this way, or uncooked, for up to 3 months. Thaw overnight and either cook or reheat in the oven or on the stovetop.

What to Serve with it

• Grains. Place these patties on top of rice, quinoa, sorghum, or bulgur. You can try them with this Quinoa Tabbouleh Salad, Rice and Beans, or Spinach Rice.
• Vegetables. Serve these Vegan Crab Cakes with Roasted Tomato Pesto Vegetables, Crunchy Cauliflower Bites, Simple Roasted Broccoli, or Napa Cabbage Salad with Corn.
• Salad. Try them with a fresh green salad, like this Iceberg Lettuce Salad, or with this Kale Apple Salad and Simple Avocado Salad.
• Potatoes. Make these cakes the main course with a side of Vegan Spinach Mashed Potatoes, Perfect Baked Potatoes, or Vegan Scalloped Potatoes.

These Vegan Crab Cakes are so delicious and easy to make. I hope you enjoy their crunchy yet tender texture and perfect seasoning as much as I do.

More tasty vegan recipes to try:

• Vegan Cornbread
• Pumpkin Filo Rolls
• Cauliflower Steaks with Roasted Pepper Sauce
• Iceberg Lettuce Salad
• Simple Sautéed Vegetables