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Vegan Crab Cakes

Vegan Crab Cakes with Vegan Tartar Sauce
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5 from 3 reviews

These crispy, crave-worthy vegan crab cakes are truly amazing! These patties will wow eaters of any diet, packed with hearts of palm, artichokes, and chickpeas. Serve them up with tartar sauce as a deliciously fun plant-based dinner or appetizer!

Ingredients

Scale
  • 15-ounce can chickpeas
  • 15-ounce can hearts of palm**
  • 15-ounce can artichoke hearts
  • 2 tablespoons vegan mayonnaise
  • 3/4 cup panko (plain)
  • 3 tablespoons all-purpose flour
  • 1 green onion, finely chopped
  • 2 tablespoons chopped fresh parsley, plus more to garnish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Old Bay seasoning
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper, to taste
  • Olive oil, for cooking
  • 1 recipe Vegan Tartar Sauce, for serving

Instructions

  1. Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*
  2. Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt, and a few grinds black pepper until a dough forms. 
  3. Use a 1/4 cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)
  4. Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).

Notes

*Alternatively, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix them together. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!

**Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned and they are worth seeking out for this recipe (even if it takes another grocery trip). If you can’t find them, use another can of artichoke hearts.

Find it online: https://www.acouplecooks.com/vegan-crab-cakes/