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These Vegan Crab Cakes are crispy on the outside, yet moist & flaky on the inside. They can be enjoyed as an appetizer, side or a 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 through Google. 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.
Another reason, I always hope it will grab a non-vegans attention while searching for the original recipe. Maybe it will tempt them into trying it. No harm done, right?
I also have an Un-Tuna Salad Sandwich on the blog. It’s very similar to tuna but much healthier and kinder. You’ve gotta try it!
Why do vegans eat food that looks like meat?
Many of us grew us 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 are 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 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 crab cakes
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 these taste as traditional as possible, but also make them easy to prepare. Keeping it simple is good.
What’s in a Vegan Crab Cake?
Well, I use Hearts of Palm which have a very similar texture to fish when it’s broken up. It doesn’t taste like crab, but that’s where the seasonings come in. I also used garbanzo beans which have a flaky-like texture when broken up. They also add a nice dose of protein to the recipe.
So, basically, these two ingredients will be replacing the crab meat and create that flaky and stringy texture.
Now for the seasonings, I kept them as traditional as possible, and they are very basic ingredients. I used Old Bay Seasoning, Vegan Worcestershire Sauce, parsley, garlic powder, salt, and pepper.
If you can’t find Old Bay Seasoning, you can use any basic seafood seasoning. Also, there have been times that I left it out altogether and they were just as delicious (you might need to add a little more salt though).
I use Kelp Granules or Dulse Flakes to give these cakes a subtle hint of the ocean. If you can’t find those, you can break up a sheet of Nori or use any type of seaweed. It’s not needed but adds a nice flavor and natural source of iodine to the dish.
For the rest of the ingredients, I used vegan mayonnaise, mustard, lemon juice, breadcrumbs and some fresh green onion. You can also add some celery, corn or bell pepper to change it up a bit.
I did use some oil to pan-fry them which doesn’t make them über healthy. However, I use minimal oil and only use a high smoke point variety…like coconut, avocado, grapeseed, safflower or sunflower oil. The oil won’t turn rancid under the heating process.
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 8-10 minutes on each side. Make sure to lightly grease your baking sheet too.
A few more vegan seafood recipes:
– Vegan Fish Tacos
– Vegan Clam Chowder
– Crabless Stuffed Mushrooms
I’d 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.
Vegan Crab Cakes
Ingredients
- 1 15 oz can garbanzo beans , rinsed. *Save liquid
- 2 14 oz cans hearts of palm , drained, rinsed and cut in half
- 4 tablespoons reserved garbanzo bean liquid
- 1/4 cup vegan mayonnaise
- 1 teaspoon vegan worcestershire sauce (*see note)
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 cup green onion , sliced
- 2 teaspoons kelp granules (*see note for sub)
- 1 tablespoon dried parsley
- 1 1/2 teaspoons Old Bay Seasoning (or any seafood seasoning)
- 1/2 teaspoon sea salt , more to taste
- 1 teaspoon granulated garlic
- 1 cup breadcrumbs (panko or regular) + more for breaded coating
- 1/4 cup preferred oil for pan-frying (divided)
Instructions
- In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it 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 or your hands to shred everything up. Set aside.
- In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly 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 salt or 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 1/4 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 because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light 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 cakes, using about 1/4 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 1/4 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 8-10 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.
Nutrition
Melissa Huggins
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Christina
This recipe looks delicious and I can’t wait to try it.
I also want to say, I really appreciate your explanation of why vegans re-create meat dishes or eat foods the resemble meat. I have tried to explain this to friends before but not nearly as well as the way you wrote it here. And it’s so nice to know I’m not the only one who enjoys veganized “meat” dishes. Thank you!
Melissa Huggins
Thank you, Christina! It’s one of my favorites!
I’m glad you liked the explanation too. I get asked about it a lot, so I decided to share my feelings here. Have a lovely weekend! 🙂
Robbin G
Very good take on a seafood delight!
Melissa Huggins
Thank you, Robbin! So glad you liked them 🙂
Tanya
I give this 5 stars even with my substitutions and time limits. I bet it will be even better when I completely follow the recipe 🙄😄. I used cashew yogurt for the mayo and didn’t have heart of palm so used artichoke hearts. I was in a time crunch and didn’t freeze them and they only fell apart a little. But very delicious! Thanks for the recipe!!
Melissa Huggins
Hi Tanya, Thank you for giving them a try. I’m glad they worked out with the modifications. Nice work! Have a great weekend! 🙂
Vivianna Giangrasso
Can you make the mixture the day beforehand and keep it in the fridge overnight?
Melissa Huggins
Absolutely! 🙂
Katy Piotrowski
Really, REALLY delish. Thank you!
Mila
Has anyone tried freezing the “batter” for a few weeks? I love these but wonder if they are freezer friendly?
Melissa Huggins
Hi Mila, I haven’t tried freezing just the batter, but I have frozen the formed cakes. I’ve frozen them fully cooked and uncooked. I usually sear them in the pan and finish them in the oven. Thanks for stopping by 🙂
Victoria
I made these for dinner and they were a huge hit!
Gigi
Made these yummy cakes for dinner and I thought they were delicious! This is coming from a “Marylander” who was known for her crab cakes.. pre-vegan days LOL. I will say the next time I make them I’ll use only 2Tbs of lemon juice instead of 3, and I’ll only pulse the food processor a few times. I may have over pulsed but they still turned out pretty good! This will be my go to recipe for sure!!
Melissa Huggins
Hi Gigi, Wow, what a compliment! This just made my week! You can also try pulsing the chickpeas first and then putting the hearts of palm in. Or you can shred the palms with a fork. Thank you for stopping by 🙂
Lucy
I just made this tonight! I was honestly really surprised! It was delicous! Great flavor and texture! Love the ingredients so creative! I did bake mine and the flip was a little tough but all but one had some trouble. My husband said “this is on point”! We have been vegan about 6 months and we usually eat a lot of bowls so this was such a nice change!!! If your unsure about this … make it!!! Thank you!!!
michele martin
I’ve tried several vegan “crab cake” recipes and this one is by far the best. I used a tbs, of nori I had coarsely ground instead of the kelp granules and I kept the bean/HOP mixture in the fridge till I was ready to use it so I didn’t need to freeze it 20 minutes prior to shaping into cakes. It really held together well. These are absolutely delicious and my adult children and teenage grandchildren thought so too. Thanks for a brilliant recipe!
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! 🙂