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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.
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.
Elle
Delicious! I've really missed crab cakes since going vegetarian, and these hit the spot. Already looking forward to making them again.
Next time, I do plan to make a slight extra effort and process the chickpeas and the hearts of palm separately. Doing them together, I had trouble getting the chickpeas smooth enough to form the "cake" without completely pulverizing the crabby texture of the hearts of palm. I'll report back after trying them separately.
Melissa Huggins
Hi Elle, thanks for trying this recipe. I am so happy you enjoyed them. Yes, please do let us know how it turns out to process them separately. 🙂
Tess Kane
I had been looking for a crabcake recipe comparable to a restaurant dish I had, and this is it. It was great! Looking forward to serving it to the family vegans! In 67 yrs I've never used hearts of palm til recently. I am so impressed with your recipes!
Melissa Huggins
Thank you so much, Tess! Your comment made my day. I am glad that you got introduced to hearts or palm properly through this recipe. 🙂
Maria
Born and raised in Maryland, crabs were always on the menu some years. With the cost of crabs now and just wanting the taste and texture of crab cakes, this recipe fit the bill! Works great for meatless Mondays. Made them as hors d'oeuvres, they were a hit! My Uncle has developed gout, shellfish make it (gout) worse. He can eat these safely! Thank you!
Melissa Huggins
I am so pleased that you all enjoyed this recipe Maria, especially your uncle. Thank you for giving my recipe a try and for sharing feedback 🙂
Laura
I had these recently at a dinner party and they were delish! Vegans, vegetarians and meat eaters all enjoyed them! Anxious to whip up a batch myself now. I’m curious if anyone’s tried cooking these in an air fryer? 🤔
Melissa Huggins
Hi Laura, I am pleased to hear that everyone enjoyed the vegan crab cakes! 🙂 I have not tried using an air fryer to cook them but I have air-fried leftovers and they come out perfectly. Some readers have commented in the past that they had success with air frying them so I think it would be worth a try. 🙂
Tina
This recipe sounds great, but my husband is allergic to chickpeas. Could I substitute northern beans or something else for them? Thanks!
Melissa Huggins
Hi Tina, yes, you can use northern beans as a replacement. 🙂
Claudia
Hi Melissa, these look wonderful, I just wondered if there was a lower carb substitute for the breadcrumbs? Perhaps a lupin flour/ almond meal combo? Grateful for any ideas you might have, trying to keep the pre-diabetes in check.. Thank you!
Melissa Huggins
Hi Claudia, I haven't tried them with anything else, but I think the crushed nuts or sesame seeds might work for that crunch. I'm not sure if they will stick as well, so you might need to dip the cakes in something first...maybe chickpea brine. Almond meal could work, but not sure how crips they will get. I hope this helps. I'd love to hear how they turn out if you try them. 🙂
Julie
These were delicious and easy to make. I really enjoyed these. I'm not vegan, so I didn't use the vegan substitutes for things like mayonnaise, etc, but it was still amazing.
Jane H.
These were so delicious. They had the texture and flavor of the cholesterol laden real deal!
Melissa Huggins
Hi Jane, glad you liked it! It is one of our favorites. 🙂
Diane K
These are superb! I used 1 can of chickpeas, 1 can of hearts of palm and 1 can of jackfruit since that was all I had on hand. No kelp as I didn't have any, but added extra old bay. Even my carnivore hubby cleaned his plate. Thank you, these were beyond delicious.
Melissa Huggins
Glad you made it work for you, Diane! Good call on the old bay. Next time, you can also trydulse flakes, dulse granules, or break up a small piece of nori as sub for kelp. I am so pleased to hear that you both loved this recipe. 🙂
Diane
I’ve made these before and they are wonderful. Quick question, I want to make them for Christmas Eve which is in 2 days. Can I make the mixture today and keep it in refrig for 2 days? Or should I fry them and freeze them.? Or fry them and keep in refrig? What would be your suggestion? Thank you.
Melissa Huggins
Hi Diane, I'm so glad you like the recipe. Yes, you can make the mixture ahead of time and keep it in the fridge (formed or unformed), then just fry them up when you're ready. Alternatively, you can also fry them first, then refrigerate or freeze them, and just reheat them the day of the party. You can either bake or heat them in the pan... I usually just bake them to make it easier. If I'm having a dinner party, I will fry them, freeze, and just pop them in the oven at 375-400 F. It could take anywhere from 25-45 minutes, flip midway through. I hope this helps. Have a Merry Christmas!
Manju Gupta
These crab cakes were better than regular crab cakes. I made these last year for Christmas and plan on cooking these this year too. Thanks for a wonderful recipe.
Melissa Huggins
No problem Manju! It's my pleasure. 🙂
Alicia
Just made today! These crabcakes are so delicious! Thank you for this wonderful recipe!😍
Melissa Huggins
We are so happy you loved the Crab Cakes Alicia! Thank you for giving it a try. 🙂
Melanie Owens
These were excellent! I'd never used hearts of palm before. I had lasagna style hearts of palm and they worked well. After chopping in the food processor, the little pieces of white in the cakes really looked like crab. I like seafood but am not a fan of fishy so I just left out the kelp. I'll be making these on a regular basis.
Melissa Huggins
Glad you modified it to your liking and enjoyed it Melanie. 🙂
Sarah
Hi Melissa,
I signed up to your blog after I made your delicious red lentil dal recipe- I've made loads pf other dal recipes and no others come close, so we eat it frequently.
I've never eaten crabcakes as been veggie since I was 13 and vegan since 22 and neither have my kids who are life vegans so we really had nothing to compare it to in terms of 'taste but these worked perfectly and were absolutely delicious and we plan to make them again. I've never cooked with hearts of palm either, although been experimenting with banana blossom, and jackfruit recently, but thought they were lovely. I'm much more interested in cooking with plants than faux meat, and were very impressed with this recipe. Thank you so much- keep up the good work!
Melissa Huggins
Hi Sarah. Thank you for your kind words and I am glad that you are happy with my recipes too. 🙂
Vic
Brilliant recipes. Anyone that asks why vegans try to create food that maybe looks or tastes like fish/meat etc. is really missing the point. No animals were hurt,, killed or involved in the creation of this food, that is the point.
Emily
We tried these vegan crab cakes the other night, Melissa. They were delicious, with a dollop of vegan ranch dressing on top.;we enjoyed the leftovers for lunch the next day with lettuce in a wrap. Thanks so much for sharing this tasty recipe!
Support @ Vegan Huggs
Hi Emily! We are so happy to hear that you loved the recipe - thanks so much for stopping by! 🙂
Maureen
Honestly the best crab cake I have ever made minus the crab meat! Delicious!
Support @ Vegan Huggs
Hi Maureen! We are so glad to hear that you loved it! What a wonderful comment - thanks for stopping by 🙂