Name: Vegan Crab Cakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 15 oz canned garbanzo beans, rinsed (reserve liquid); 2 – 14 oz cans hearts of palm, rinsed, drained and cut in half lengthwise; 4 tablespoons reserved garbanzo bean liquid; ¼ cup vegan mayonnaise; 1 teaspoon vegan Worcestershire sauce; 1 teaspoon lemon juice, more to taste; 1 teaspoon Dijon mustard; ½ cup sliced green onion; 2 teaspoons kelp granules (substitute with finely chopped nori or seaweed flakes if needed); 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)

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Introduction

These Vegan Crab Cakes capture the savory, flaky texture of traditional crab cakes using garbanzo beans and hearts of palm. They’re perfect for a plant-based meal that’s full of flavor and easy to prepare. Serve them crispy and golden with your favorite dipping sauce for a delightful appetizer or main dish.

The image shows two golden-brown patties on a white plate with a textured rim. Each patty is topped with a small white dollop that looks creamy, garnished with fresh green dill. There is a small white bowl with a creamy sauce speckled with herbs, also topped with a sprig of dill, placed beside the patties. On the top left side of the plate, there are two lemon wedges. A woman's hand is holding a gold spoon near the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz canned garbanzo beans, rinsed (reserve the 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
1 teaspoon lemon juice, plus more to taste
1 teaspoon Dijon mustard
½ cup sliced green onion
2 teaspoons kelp granules
1 tablespoon dried parsley
1½ 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), plus more for coating
¼ cup preferred oil for pan-frying, divided

Instructions

Step 1: In a food processor, combine the garbanzo beans and hearts of palm. Pulse just a few times to break them up without turning the mixture into mush. It should resemble a crab-like texture. Alternatively, shred manually with a fork. Set aside.
Step 2: In a large mixing bowl, whisk the reserved garbanzo bean liquid until foamy. Add vegan mayo, lemon juice, Worcestershire sauce, Dijon mustard, and all dry seasonings. Whisk to combine thoroughly.
Step 3: Fold in the breadcrumbs, green onion, and the garbanzo beans and hearts of palm mixture gently. Adjust seasoning to taste. Place the mixture in the freezer for 20 minutes to help it firm up.
Step 4: Spread breadcrumbs on a shallow plate for coating. Remove mixture from freezer. Using about ¼ cup of mixture, form a ball in your hands, then gently flatten into a patty. Coat each patty evenly with breadcrumbs. Set aside and repeat with remaining mixture.
Step 5: Heat a large skillet over medium heat for 2-3 minutes. Add 2 tablespoons of oil and wait until it shimmers. Carefully place 4-5 patties in the pan, avoiding overcrowding. Fry for 3-4 minutes per side until golden brown, flipping only once.
Step 6: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Wipe out the pan before adding fresh oil and the next batch. Repeat until all patties are cooked.
Step 7: Serve the vegan crab cakes hot with vegan tartar sauce, lemon wedges, and a sprinkle of chopped green onions. Enjoy!

Tips & Variations

If kelp granules are unavailable, substitute with dulse flakes or a small amount of seaweed-based seasoning for a seafood flavor.
Use gluten-free breadcrumbs to make the recipe gluten-free.
Add chopped fresh dill or cilantro for a different herb twist.
For a crispier crust, double coat patties with breadcrumbs before frying.

Storage

Store leftover vegan crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm in a toaster oven. These cakes do not freeze well due to their delicate texture.

How to Serve

The image shows three golden-brown crab cakes stacked on a small white plate, each layer crispy and textured on the outside with bits of seasoning and herbs visible. The top crab cake is garnished with a smooth dollop of white sauce and a small sprig of green dill. A yellow lemon wedge is placed on the plate next to the crab cakes, adding a pop of color. The plate sits on a white marbled surface with a blurred white background, giving a clean and bright look. A yellow cloth is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these vegan crab cakes instead of frying?

Yes, you can bake them at 375°F (190°C) on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway through. Baking is a lighter option but will be less crispy than pan-frying.

What can I use instead of hearts of palm?

Artichoke hearts or shredded oyster mushrooms are good substitutes that provide similar texture and flavor. Adjust the seasoning as needed to achieve the desired seafood taste.