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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.
Carly
We loved these! Made a vegan tartar sauce. I only had 1 can of hearts of palms so I used that plus 1 can or artichokes as a substitute.
Melissa Huggins
Hi Carly, I'm so glad you liked them! Good call with the artichokes. Thank you for giving them a try. 🙂
Kimball
My whole family loves these! Making a double batch again tomorrow. Thank you for sharing this delicious and easy recipe!
Melissa Huggins
I'm so happy your family loves them. They are a family favorite over here, too. Thank you for giving them a try and sharing your feedback. 🙂
Tania Sheff
Excellent recipe! My whole family enjoyed. Thanks!
Melissa Huggins
Thank you so much! So glad everyone liked them. 🙂
Joy
My kids love this recipe! I baked mine and surprisingly it tastes just like a crab cake. By chance do you know the calorie difference if you baked them instead of frying?
Melissa Huggins
Hi Joy, I'm so glad you and your family liked them. I don't know the exact calorie reduction but it's around 130 calories less per serving. Thank you for stopping by. 🙂
Michael
Amazing and delicious as well not too difficult to make!! Looking forward to doing it again soon! Baked instead of fried.
Melissa Huggins
Thank you, Michael! So happy you liked them! 🙂
Jean R.
This recipe is a winner. I made a ½ recipe today because I only had one can of hearts of palm and I wanted to test the recipe. I will definitely make it again and make a bigger batch for company. The flavor is delicious. I followed the recipe exactly except for the dijon mustard (not a fan of the flavor.) I did not use a food processor at all. I simply mashed the garbanzo beans with a potato masher and I shredded the hearts of palm with a fork to keep big shreds and pieces more like real crab meat. I am slowly trying to turn my husband's and my diet over to a more plant-based diet and I am constantly experimenting with new recipes. These vegan crab cakes have all the flavor and almost all the texture of real crab cakes. I would welcome any suggestions to make them just a little less soft/mushy in texture without adding more panko crumbs.
Melissa Huggins
Hi Jean, thank you for giving them a try! You can try making them thinner for a crispier patty (maybe a hint more of crumbs too). A touch of flour can help too. 🙂
Susanne Watson
This is such a great recipe! Made it for New Years Eve and ended up not cooking them up until New Year's Day. I had them breaded and kept overnight in the fridge. They cooked up perfectly well - so a great recipe for parties where you want to do some day ahead work. Honestly - I think I prefer these to real crab cakes (my daughters are both vegan so I love exploring ways to make meals without meat and dairy).
Melissa Huggins
Hi Susanne, this is such a nice compliment! Thank you for giving them a try. Happy New Year! 🙂
Renee Breit
Making your hearts of palm crab cakes. They are delicious! Thanks so much for sharing your yummy creations.
Renee Breit
Melissa Huggins
Hi Renee, I'm so glad you like my recipes. That means a lot to me. Thank you for trying out the crab cakes. Happy Holidays! 🙂
Pam
I just want to say that I love your recipes! Everything I have made has turned out delicious!
Melissa Huggins
Hi Pam, this is the nicest compliment! Thank you so much! Happy Holidays! 🙂
Danielle Beauchamp
can you freeze the cakes and just reheat in oven when needed.
Melissa Huggins
Yes, they freeze really well. You can bake them at 400 F for 20-30 minutes, flipping halfway through. I like to lightly grease the baking tray.
Linda
These sound and look so good and I am looking forward to making them. If I do not use kelp, seaweed, etc., will they still taste as good? I'm one of the people who used to love crab cakes but don't want anything to taste too "real," if that makes sense.
Melissa Huggins
Hi Linda, yes, they will still be delicious without the ocean-like flavor. You can add an extra pinch of Old Bay instead. Thanks for stopping by 🙂
lex
This recipe was great! Definitely not a 100% match in terms of the flavor of actual crab, but I really enjoyed this and would make again! I have a few small tweaks I would make to add more flavor for my personal taste, but other than that this was a great recipe!!! Would recommend!!!
Melissa Huggins
I'm so glad you liked them! Thank you for giving them a try. 🙂
Tina
These are absolutely spot on delicious! Can I make them in advance and reheat in the oven?
I often serve a whole lot of appetizers for get togethers and definitely need to cut down on cooking/prep time on the day of.
Has anyone tried reheating the next day?
Cynthia Teruya
I'm a little confused. I never cooked with Hearts of Palm before, so I was surprised to find these long tubular looking things. When you say cut in half, am I supposed to cut them the long way or the short way?
Melissa Huggins
Hi Cynthia, I usually just cut them widthwise so they break down easier in the food processor. Sometimes I don't cut them at all if they are on the smaller side. I hope this helps. Thank you for stopping by 🙂
Raye
How about "crabless" cakes? I look forward to trying this and using hemp seeds for coating. 🙂 Thank you.
Melissa Huggins
That works! 🙂 Let us know how the hemp seed coating turns out. Thank you for stopping by 🙂