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These Vegan Crab Cakes are crispy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side, or main dish.
Vegan Crab Cakes without crab? Why not call them something else?
That's the burning question!
I know the title could be a little confusing or even annoying to some people (that's not my intention). However, since it's a mock version of the original recipe, the title helps people find it easier online.
I've had people suggest that I call them Hearts of Palm Cakes or Bean Cakes, but there's a reason that I don't. As a blogger, I have to title my recipes so they are easily searchable online. Otherwise, there will be crickets around here and nobody will see my recipes.
So, I have to do my own research first before selecting a title and it's not an easy task. Believe it or not, MANY people are searching for Vegan Crab Cakes and just a handful are searching for Hearts of Palm Cakes.
And NOBODY is searching for Bean cakes!! So, that's one of my reasons for my title choice for anyone who might be wondering.
I also have an Un-Tuna Salad Sandwich on the blog. It's just a tasty as the original version. You've gotta try it!
Why do vegans eat food that looks like meat?
Many of us grew up consuming meat in a variety of dishes. Lots of memories are attached to them and that's what we are familiar with. It's not the meat itself we are missing, It's the textures, flavors, and seasonings that our palate is used to.
We just don't want to hurt animals for our taste buds anymore. So, if we can recreate that experience without harming non-human friends, why wouldn't we do that?
Lots of people who say they love the taste of meat, have never tasted it plain, without seasoning. I used to say the same thing, but after going vegan, I realized my "cravings" were coming from the smells and flavors of the herbs and spices.
Also, recipes like this make it easier for some people to transition from meat-eating to vegan. It surely helped me! So basically, you can still have an enjoyable dish from your past, and leave your friends in the ocean...where they belong. Sounds like a good deal to me.
Some vegans don't want to eat anything that reminds them of meat and that's perfectly normal too. We are all different and have separate journeys, but the one thing we share in common is that we don't want to harm animals.
The original version
I'm from Long Island and I grew up eating many seafood dishes, but my favorite thing to order was crab cakes. They were very popular on the East Coast and especially in Maryland where they are known for the best crab cakes.
It was a bit of a drive to get there from Long Island, so I settled for the crab cakes near home. However, I did make it out to Maryland a few times and ordered those famous cakes each time. Yes, they really were THAT good!
Being vegan now, I don't see any reason to miss out on those wonderful flavors, textures, and seasonings since I can enjoy them in a cruelty-free way now.
The solution...VEGAN Crab Cakes!
I can't claim that these taste exactly like a traditional Maryland Crab Cake. Those chefs have a way of making the recipe with as little breading as possible but still manage to get it to your plate in one piece. I did try to make them this way, but the method was frustrating and took much longer.
So, I wanted to make them taste as traditional as possible, but also make them easy to prepare. Keeping it simple is good.
What's in a Vegan Crab Cake?
- I use hearts of palm and garbanzo beans which have a flaky-like texture when broken up.
- For the seasoning, I kept things as traditional as possible. I used Old Bay Seasoning, parsley, garlic powder, salt, and pepper. If you can't find Old Bay Seasoning, you can use any basic seafood seasoning.
- For the ocean-like flavor, I use Kelp Granules or Dulse Flakes. If you can't find those, you can break up a sheet of Nori or use any type of seaweed. You can also skip it if you don't like it.
- For the rest of the ingredients, I used vegan mayonnaise, mustard, Vegan Worcestershire Sauce, lemon juice, breadcrumbs, and some fresh green onion. You can also add some celery, corn, or bell pepper to change it up a bit.
Cooking Method
I prefer to pan-fry these in a non-stick pan using minimal oil that has a high smoke point like avocado, sunflower, or grapeseed oil. If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake them on a large baking sheet for about 10-15 minutes on each side. I would lightly spray them with oil or use a silicone baking mat so they get crispy
More vegan seafood recipes to enjoy
- Vegan Fish Tacos
- Vegan Clam Chowder
- Crabless Stuffed Mushrooms
I love to hear from you
If you make these Vegan Crab Cakes, I'd love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don't miss it.
Recipe
Vegan Crab Cakes
Ingredients
- 15 oz canned garbanzo beans , rinsed. *Save liquid
- 2 - 14 oz cans hearts of palm , rinsed, drained and cut in half lengthwise
- 4 tablespoons reserved garbanzo bean liquid
- ¼ cup vegan mayo
- 1 teaspoon vegan worcestershire sauce (*see note)
- 1 teaspoon lemon juice , more to taste
- 1 teaspoon dijon mustard
- ½ cup sliced green onion
- 2 teaspoons kelp granules (*see note for sub)
- 1 tablespoon dried parsley
- 1 ½ teaspoons Old Bay Seasoning (or any seafood seasoning)
- ½ teaspoon sea salt , more to taste
- 1 teaspoon granulated garlic
- 1 cup breadcrumbs (panko or regular) + more for breaded coating
- ¼ cup preferred oil for pan-frying (divided)
Recommended Equipment
Instructions
- In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break everything up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork to shred everything up. Set aside.
- In a large mixing bowl, whisk the reserved bean liquid well until it's foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard, and all the dry seasonings. Whisk to combine well.
- Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
- Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
- Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it's ready.
- Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan or they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.
- Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions. Enjoy!
Video
Notes
- This recipe yields 10-12 patties, using about ¼ cup of mixture for each one.
- If you can't find kelp granules, you can use dulse flakes, dulse granules, or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!
- If the mixture is too wet for your taste, AFTER it comes out of the freezer, you can add a ¼ cup of breadcrumbs into it. Combine well.
- The prep time doesn't include the 15-20 minute freezing time.
- If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake about 10-15 minutes on each side. Make sure to lightly grease your baking sheet too.
- If you can't find vegan Worcestershire sauce, you can use low-sodium tamari or soy sauce.
- This will work with store-bought vegan mayo or my oil-free vegan mayo recipe. You can also use vegan sour cream.
Lesley
These sound great but can I freeze them before or after cooking to save time when guests arrive? Just want to get a step ahead.
Melissa Huggins
Hi Lesley, yes, they can be frozen before or after cooking the patties. After taking them out of the freezer, preheat your oven to 400°F. Bake between 15-25 minutes, depending on if they were previously cooked or not. I haven't tried them in the pan after freezing. Hope this helps. Thanks for stopping by. Have a great weekend!
Cindy Rosas
Hello Melissa,
I am new to all of this vegan/plant based eating. I tried making these today. I am not sure if the lemon I used was very strong or if this dish just has a strong lemony taste? I also used Pablo bread crumbs instead of regular bread crumbs and it was a little difficult to keep together. I will definitely try them again, they were quite good. I will just try to correct where I may have gone wrong...lemon and Pablo. I had never tried hearts of palm before, so that was a very pleasant surprise as to how close it was to crab. Thank you so much for the recipe.
Melissa Huggins
Hi Cindy, thank you for stopping by and sharing your feedback. Sorry things weren't as expected. I hope you'll try them again to get them to your liking. A few things could contribute to the tangy flavor, the lemon, and some hearts of palm brands are on the tangier side. Make sure to rinse them well before use. I've had super lemony lemons before. Next time, you can omit the lemon juice altogether...just serve lemon wedges on the side. Also, you may want to cut the mustard in half and the worcestershire by 1/2 teaspoon. Just taste the filling before adding more.
The cakes should stay together with any type of breadcrumbs. They can be tricky to handle at first. Maybe leave the filling in the freezer a little longer. When forming the patties, try to pack them tight before frying. Sometimes I'll form them in a 1/4 measuring cup to form firmer cakes. Make sure the oil is nice and hot before putting them in the pan. You should hear a nice sizzle. Don't flip too soon either. Not too many cakes in the pan either or the steam will create moisture.
I hope this helps. I really appreciate you making them. Let me know if you have any other questions. I'd love to help out.
Have a Happy New Year!
MsVee
Hi Melissa!!
Like Deserea, I am from MD and I grew up eating the real thing. I am vegan now and I look forward to making this recipe!! From the rave reviews, it looks like I am in for a treat!! Thanks for sharing...!!
Melissa Huggins
The crabcakes there were the best! I only had them a few times, but each time they were fantastic! I hope you love these "crab" cakes as much as me. Thanks for stopping by! 🙂
Deserea
Just tried this tonight and it's a solid recipe! Being as though I live in MD, I'm used to a meatier crab cake, so I would probably add an extra can of heart of palms and probably just use 3/4 can of chick peas. Made a cajun remoulade sauce to go with and ate over spinach. I'm new to veganism and so recipes like this make it easier!
Melissa Huggins
Hi Deserea, thank you so much! I'm so happy you liked them. The Cajun remoulade sounds incredible! I MUST try that next time. 🙂
Robyn
I may have missed this in a previous comment but could these be frozen before cooking for a later date? Can't wait to try them!
Melissa Huggins
Hi Robyn, thanks for stopping by. Yes, they can be frozen before cooking. However, I've only baked them after freezing (not fried). They bake up nice 🙂
Holly
Hello! Just made these today for dinner and they were soooo delicious!!! But instead of the hearts, I used young canned jackfruit. It turned out perfectly!! They pair well with fresh pineapple and bbq sauce.
Melissa Huggins
Hi Holly, thank you for making them and sharing your modifications. I've never tried them with jackfruit, but I need to. Such a great idea! The fresh pineapple and bbq sauce sound divine too! 🙂
Jim
Went with the baked option... 8-10 mins on each side at 400 was not enough to produce a golden brown crust on the cakes. Turned the broiler on high for about 6 mins each side which made the crust how I like it. Otherwise fantastic recipe.
Melissa Huggins
Hi, Jim, thank you for sharing your feedback. I've never tried the broiler method on these, but I think I'll give it a go next time. I like a very browned crust too. 🙂
Starleetah
Hello! I tried this recipe last night and even after reading the wonderful reviews, I was a skeptic. Boy was I wrong, this cakes were fabulous!
Melissa Huggins
This is wonderful to hear! I'm so happy you gave them a chance and shared your feedback. Thank you 🙂
Nicole
These were INSANE! My husband ranted and raved about them for hours! He couldn't understand how these cakes weren't made of crab, and yet, they tasted just like the real thing. You are a genius! He ate 5 in one sitting! Thank you!
pamela
Can the remainder of whatever you dont use up be frozen in ziplock bags?If so how long??
Melissa Huggins
Hi Pamela, sure, you can freeze the mixture for 2-3 months. 🙂
ELSA BEATRIZ HERRMANN
Omg...I just made these vegan cakes and they areabsolutely amazing. I followed the recipe to the tee. I'm Peruvian and most of my,diet consisted mostly seafood, before I became a vegan. The flavor, texture and look are just like real crab-cakes. One thing I did was I used the electric mixer and wisk the aqua fava to a foam consistency almost like whipped cream. ..I was afraid all that water would be toon much..these crab cakes are a complete SUCCESS ????
Melissa Huggins
Hi Elsa, this is so wonderful to hear! I'm so happy you liked them. I used to eat a lot of seafood, too. It's so nice to have a familiar alternative. I like your idea of putting the aquafaba in the mixer. I'm going to try it next time 🙂
Tiffany
Do you think it would be ok to substitute artichoke for the hearts of palm?
mhuggs
Hi Tiffany, I haven't made them with artichokes myself, but I have seen crabless cake recipes made with them. I would buy the arichokes that aren't marinated. I'd love to hear how they turn out. Thank you for stopping by 🙂
Beth fredette
I've made these a few times and they are amazing - I do add some celery bell peppers and capers and omit the kelp flakes. I also like to make a vegan horseradish aioli to go with it. Thanks for the recipe so versatile!
mhuggs
Hi Beth, I'm so glad to hear this. I love the addition of celery, bell peppers & capers. I must try it this way next time. Thank you for your feedback and for stopping by 🙂
E
I don't often find a vegan recipe that I can replicate to a T......until now. Wow. I am impressed with the flavors and how well it held up. I baked mine and still turned out wonderful. This recipe is a keeper and one I will share often.
mhuggs
I'm so happy to hear that you loved them. It's one of my favorites and I love the baked version, too. Thank you so much for your feedback...I appreciate it so much 🙂
Trish
I made this last night. My husband, a non-vegan, really loved it as did I! I made a vegan tartare sauce to go with it and a bunch of roasted veggies. Had one on a sandwich for lunch today - yum! And the best part is that we have leftovers tonight, which we'll have with a broccoli coleslaw. Shame they have to be fried, but once in awhile I crave fried foods anyway 🙂 Thanks so much for an awesome keeper-of-a-recipe!!
mhuggs
Hi Trish, this is wonderful to hear! Thank you for trying out the recipe. I'm so happy that your non-vegan hubby approved. I love putting the leftovers in a sandwich, too. That broccoli slaw sounds delicious! They can be baked, but they aren't as crispy (still yummy though). Thank you for your feedback 🙂