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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.
AT15
Can these be made into a mini version for an appetizer? Can they be cooked ahead and re-heated?
Melissa Huggins
I haven't tried it, but I think it should work. Have you seen my recipe for crabless stuffed mushrooms? You might want to try those. They have similar textures and flavors to the crab cakes. You can also use mini phyllo cups instead of mushrooms. Thanks for stopping by 🙂
Ja'Net
Thank you so much for this recipe! It was my second time making them, I made them last week for my moms surprise birthday party and she absolutely loved them (she said she thought they were made from real crab at first..lol). I used my air fryer to cook them and they came out great, the bread crumbs on the outside were nice and crispy. I am looking forward to the leftovers today! This is my go to vegan crab cake recipe! Thanks again!
Melissa Huggins
Hi Ja'Net, Yay, this is wonderful to hear! I must try them in the air fryer now. Thank you for sharing your feedback 🙂
Terry Rowe
We became vegan in April after my husband had a heart attack. (he's doing great now) The crab cakes were fantastic and that's saying a lot because we live on the eastern shore of Maryland! Thank you..
Melissa Huggins
Hi Terry, Congratulations on your vegan journey! I'm glad that your husband is doing great. Must've been so scary 🙁 Thank you for making the 'crab' cakes and sharing your feedback. That's a huge compliment coming from Maryland residents. Have a lovely week!:)
Brooks Kubik
This is a wonderful recipe. I'm no kind of cook, but this was easy - worked like a charm - and the result was perfect crab cakes - crispy on the outside, tender and flaky on the inside. I don't like to fry in oil, so I baked them. Also, I had some chickpeas (cooked from scratch two days ago) but no bean broth, so I subbed homemade veggie broth with a TBS of ground flax seed whisked into it. This recipe is a keeper - and the crab cakes will be great for meals with our not-yet-began friends and family members, especially since the recipe makes enough for 6 or 7 people to have two crab cakes apiece. Now I want to try the vegan tuna recipe . . . .
Melissa Huggins
Hi Brooks, I'm so glad you liked them! It's good to know that it worked out with the flax egg. Thank you for sharing that. I hope your non-vegan friends love them too. Have a wonderful week 🙂
Tiffany Riehm
Came here from youtube channel Sarah's Vegan Kitchen. These were AWESOME!!!! And crazy filling. Fed my family of four (including teenage stepson) and had a second meal worth to stash in the freezer. We were all stuffed.
Melissa Huggins
Yay! I'm so happy you and your family liked them! I LOVE Sarah's YouTube channel! She's so down-to-earth and kind 🙂
Coby
I'm eating Keto and was wondering what I could substitute the beans with. Thank you! I plan on making these tonight!!
Melissa Huggins
Hi Coby, I haven't tried this recipe with anything else. However, some readers have made them with just the hearts of palm. You may need to add more breadcrumbs and use a little less liquid. I'm not too familiar with the keto diet so I'm not sure if you can use breadcrumbs. I'd love to hear how they turn out for you. Thank you for stopping by 🙂
Jessie
I used coconut flour and hemp seeds. It was great. My family loved it.
Melissa Huggins
Hi Jessie, I'm so glad it worked out for you. Thank you for sharing your modifications. 🙂
Jason
We really enjoyed these; I did them in the oven. I can see what some other people said about it being a little too tart, so next time I might omit the mustard. I did not have dried parsley, so I used 1/2 the amount of dried basil instead. I did also use the trick of putting them under the broiler but lightly sprayed a bit of olive oil cooking spray to give it a pseudo-fried taste. I will definitely be making these again - it was the first time I had tried cooking with hearts of palm.
Melissa Huggins
Hi Jason, I'm so glad they worked out for you. Thank you for making them! I think some mustard brands are tangier than others. I think omitting it will be fine because you can always add an extra squeeze of lemon after they have cooked. Or use a tangy sauce to go with it. Thank you for sharing your tips. Have a nice week! 🙂
Ardith Talbott
A friend has highly recommended these so I plan to make and take them to a dinner party. How much can I do in advance?
Melissa Huggins
Hi Ardith, You can prep them entirely and cook them there. Just keep them in the fridge until you're ready to go. Will you have access to a stove there? Have fun at your dinner party! 🙂
MAK.1973
Thank you for calling this a crab cake recipe! Of course we know it isn't... As someone new to full-time veganisim, I am looking for recipes that help me be part of the "family table" when I sit down with friends. I want them to not be stressed out by my decision to live cruelty-free and also to see that its not hard to do. They had crab cakes tonight and I wish had had something in the freezer I could pull out and bake to eat along side them. Speaking of which, will these freeze?
Melissa Huggins
You're so welcome! Recipes like this helped me transition so much easier, and I'm so happy they are helping other people too.
Yes, they freeze really well, so you can take them out as you need them. Thank you for stopping by! Have a great week!
April
I love this recipe. Made these 5 times for BF & he loves them. I used hearts of palm & artichoke hearts 50/50 & they turned out great! Making a batch now!
Melissa Huggins
Thank you, April! This is so nice to hear! I've gotta try them with the artichoke hearts. Must be so good! 🙂
Tiffany
These were delish! I made them, then froze the extras (before frying) so I could have some another time. Well that didn’t last long, just as I finished the ones I cooked...I was back in the freezer grabbing one more. It fried up nicely, after being frozen, so win/win all around. Thanks for sharing this superb recipe!
Melissa Huggins
Hi Tiffany, yay, thank you for making them! So happy you loved them! So glad they fried up nicely after freezing. Thanks for sharing that 🙂
Fallon
P.S. I never, ever leave commemts from the recipes I get from blogs but this was totally worth it!
Melissa Huggins
I'm so glad you shared your feedback. Thank you so much 🙂
Fallon
These turned out to be fantastic! I did not have the Worcestershire sauce, sea kelp or substite but I did not feel like I was missing out on any flavor. I also used dill because I was out of parsley. This was the first time I tried hearts of palm and my, oh my, I was pleasantly surprised! Thanks for the delicious recipe. I'm already planning to make this again next week!!!
Melissa Huggins
Hi Fallon, thank you for making them and sharing your feedback. I'm so happy they worked out for you. Hearts of palm are quite magical, aren't they? I love them! 🙂
Gwen
This recipe is one I had wanted to make for quite a while, but I could never find hearts of palm. So when I found them last week, I immediately put them in my cart! I made the crab cakes last night and they are AMAZING! So, so good! Definitely a keeper recipe. Thanks Melissa 🙂
Melissa Huggins
Thank you so much, Gwen! That means so much to me. I'm so happy you liked them! 🙂 🙂
Crystal
Is it possible to use some oat flour instead of bread crumbs inside and use bread crumbs just for the coating? Also I do not have canned chickpeas I cooked fresh can I add extra mayo... Thanks for the recipe...
Melissa Huggins
Hi Crystal, I haven't tried it with flour, but I imagine it would work. The consistency might be a little drier though. Yes, cooked chickpeas will work perfectly. Don't worry about the chickpea brine, you can omit it. I'm not sure about adding extra mayo. You don't want to make them too wet or they won't hold. Check the consistency after the mixture come out of the freezer, and you can add if it's needed. I hope this helps. I'd love to hear how they turn out for you. 🙂 Thanks for stopping by!