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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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 patties
Calories 135kcal

Ingredients

  • 2 cans (14 oz. each) hearts of palm
  • 1 can (15 oz.) chickpeas
  • ¼ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tbsp. kelp granules
  • 1 tsp. Old Bay seasoning
  • ½ tbsp. lemon juice
  • 1 tbsp. sriracha or to taste
  • ½ tsp. sea salt or to taste
  • 1 cup breadcrumbs
  • ¼ cup oil, for frying

Instructions

  • 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.
  • Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.
  • At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Mix everything well.
  • Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. Mix everything well and let it rest for 20-30 minutes.
  • Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Dredge them in breadcrumbs nicely.
  • Fry over medium heat for about 4 minutes on each side, until golden brown and crispy.

Video

Notes

*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.

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.

Nutrition

Calories: 135kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 261mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg