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the best vegan crab cakes

The Best Vegan Crab Cakes

Course Appetizer, Main Course, Side Dish
Keyword easy appetizer recipe, plant-based, vegan crab cakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.