The Best Vegan Crab Cakes

These Vegan Crab Cakes are by far the best out there, in my humble opinion. These crispy and delicate cakes are simple to make and oh so delicious! Top with a creamy vegan Remoulade Sauce for an easy appetizer.

I think I’ve found my new favorite savory appetizer. These Vegan Crab Cakes may not contain fish, but they sure are a delicious, crispy, delicate, and savory bite.

the best vegan crab cakes

You may be asking, how are these crab cakes if there is no crab in them? If I could title this differently, I would, but “vegan crab cakes” is SEO/searchable-friendly.

If these vegan crab cakes are crab-less, then what’s in them?

The main ingredients in these fishless cakes are hearts of palm and chickpeas. Both these ingredients impart a flaky, delicate texture when broken up, which imitates the texture of crab.

Additionally, these cakes contain the traditional crab cake seasoning, Old Bay. If you search up “crab cake recipe,” then almost all will call for Old Bay. It’s a classic, what can I say? It adds a delicious smoky, spicy, and savory flavor to this recipe!

The other ingredients in this recipe include mayo and dijon for flavor and moisture, celery and panko for crunch, parsley and lemon for freshness, and various spices for flavor.

the best vegan crab cakes

How to Make The Best Vegan Crab Cakes:

This is a simple, fuss-free recipe.

  1. In a large mixing bowl, add the drained hearts of palm and chickpeas. Use the back of a fork to mash into a paste. A few whole chickpeas remaining is ok. Add 1 cup panko breadcrumbs, mayonnaise, dijon mustard, celery, parsley, lemon juice, and spices. Use a spatula or wooden spoon to combine. Adjust seasoning with salt and pepper to taste.

Pan-fried:

  1. Add 1/2 cup panko breadcrumbs to a plate. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to a lined baking sheet. Repeat the method with the remaining mixture until 18 patties are formed.
  2. Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add 4 patties (or more depending on the size of your skillet. Do not overcrowd) to the skillet and cook for 2-3 min. on both sides or until golden brown. Transfer cooked patties to a plate or flat surface lined with a paper towel (to soak up excess oil). Fry the remaining patties.

Baked:

  1. Preheat the oven to 400f. Line a baking sheet with parchment paper.
  2. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to the prepared baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. Use two baking sheets, if needed.
  3. Bake patties for 15 minutes or until golden brown.

Remoulade Sauce

Whisk together all ingredients until creamy. Adjust seasoning with salt and pepper to taste.

the best vegan crab cakes
the best vegan crab cakes

Your Questions Answered:

How can I make this gluten-free? The only ingredient in this recipe that contains gluten is panko breadcrumbs. I have not tested it with a substitution, but you can find many gluten-free breadcrumb options on the market! Here is a couple:

Kikkoman Panko Breadcrumbs, Gluten-Free

Ian’s Original Panko Breadcrumbs

Can I make this in a food processor? I have not tested this recipe in a food processor, but I guess that it would work. Originally, I was going to use a food processor to combine all the crab cake ingredients, but I wanted the cakes to retain quite a bit of texture. That being said, I recommend pulsing the ingredients rather than processing them into a paste.

Is there a substitute for the mayo? A common substitute for mayonnaise is a thicker yogurt. However, the taste is much better with mayo, so I don’t recommend substituting it.

How do I store these? Freezer-friendly? Wrap in plastic wrap or store in an airtight container in the fridge for up to a week. Store in the freezer for up to two months. Reheat in a 350f oven for 15 minutes.

Where do I find hearts of palm? I found mine in the canned good section of Trader Joe’s. However, knowing that TJs often switches out their inventory, you can also find hearts of palm at Kroger grocery stores, Whole Foods, and Walmart.

If you’re looking for more crowd-pleasing appetizers or small bites, you’ll also love these Fresh Spring Rolls with Crispy Tofu, these Tofu Chick’n Nuggets, and these BBQ Cauliflower Wings.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!


0 from 0 votes
the best vegan crab cakes
The Best Vegan Crab Cakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer, Main Course, Side Dish
Keyword: easy appetizer recipe, plant-based, vegan crab cakes
Servings: 18 cakes
Author: Taavi Moore
Ingredients
Vegan Crab Cakes
  • One-14 oz. can Hearts of Palm, drained
  • One-15 oz. can chickpeas, rinsed and drained
  • 1 ½ cup panko breadcrumbs, divided
  • 1 rib celery, finely diced
  • Handful of fresh parsley, finely chopped (approx. ⅓ cup)
  • ¼ cup vegan mayonnaise
  • 1 tbsp dijon mustard
  • Juice from ½ lemon
  • 2 tsp Old Bay seasoning
  • ½ tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp vegetable oil, for frying
Remoulade Sauce
  • ¼ cup vegan mayonnaise
  • 1 tbsp dijon mustard
  • ½ tsp smoked paprika
  • ¼ tsp Old Bay seasoning
  • Juice from ½ lemon
  • (O°ptional) 1 tbsp chopped capers
Instructions
Vegan Crab Cakes
  1. In a large mixing bowl, add the drained hearts of palm and chickpeas. Use the back of a fork to mash into a paste. A few whole chickpeas remaining is ok.  

  2. Add 1 cup panko breadcrumbs, mayonnaise, dijon mustard, celery, parsley, lemon juice, and spices. Use a spatula or wooden spoon to combine. Adjust seasoning with salt and pepper to taste.

Pan-Fry Method
  1. Add ½ cup panko breadcrumbs to a plate. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to a lined baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. 

  2. Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add 4 patties (or more depending on the size of your skillet. Do not overcrowd) to the skillet and cook for 2-3 min. on both sides or until golden brown. Transfer cooked patties to a plate or flat surface lined with a paper towel (to soak up excess oil). Fry the remaining patties. 

Baking Method
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 

  2. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to the prepared baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. Use two baking sheets, if needed. 

  3. Bake patties for 15 minutes or until golden brown. 

Remoulade Sauce
  1. Whisk together all ingredients until creamy. Adjust seasoning with salt and pepper to taste. 

  2. Serve cooked crab cakes with sauce and fresh lemon wedges.

Recipe Notes

Substitutions:

Cajun seasoning can be substituted for Old Bay seasoning. 

Storage + reheat: 

Store in an airtight container or wrap in plastic wrap. Refrigerate for up to a week or freeze for up to two months. 

Reheat in a 350F oven for 15 minutes. 

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating