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vegan crab cakes

Recipe For Vegan Crab Cakes

Looking to veganize some Crab Cakes? You've come to the right place. This simple recipe will have all your non-vegan friends fooled with their incredible flavor and texture.
Course Appetizers, Lunch
Cuisine American


  • 1 For The Crab Cakes:
  • 1 Can of Chickpeas rinsed and drained
  • 2 Cans of Hearts of Palm drained
  • 1 1/2 cups of Breadcrumbs
  • 1/4 cup red onion diced and sautéed
  • 4 garlic cloves chopped and sautéed
  • 3 tbsp Lemon juice
  • 2 tsp Soy Sauce
  • 2 tbsp parsley
  • 2 1/2 tsp old bay seasoning
  • 2 tsp adobo
  • 1 tsp yellow or Dijon mustard
  • 1/4 cup cornstarch
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • For Lemon Garlic Aioli:
  • 1 cup Vegan Mayo
  • 1 garlic bulb
  • 3 Tbsp lemon juice
  • 1 tsp old bay seasoning
  • pepper to taste


  • For Crab Cakes:
  • Sautéed chopped onion in a pan with light oil for about 1 minute
  • Add chopped garlic and sauté for another minute. Set aside when done.
  • Rinse and drained canned chickpeas and hearts of palm. Add to mixing bowl.
  • Add 1 cup of the breadcrumbs to the mix. Set the remaining 1/2 aside.
  • Add remaining ingredients into mixing bowl including the sautéed onion and garlic. Mix together.
  • Transfer ingredients to good processor and pulse until well blended while keep some of the texture intact.
  • Mold into crab cake patties
  • Coat patties in remaining breadcrumbs
  • Place in freezer for about 40 minutes to firm up and prevent breaking apart
  • Heat oil in a pan and pan fry each patty for about 3-4 minutes on each side until lightly browned
  • Serve with aioli and enjoy!
  • For Lemon Garlic Aioli:
  • Chop the garlic
  • Mix all remaining ingredients with Mayo and add on top of crab cakes and enjoy!
Keyword vegan, vegan fish
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