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Vegan Crab Cakes Recipe

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★★★★★

4.7 from 69 reviews

These Vegan Crab Cakes are a delicious plant-based twist on a classic seafood favorite, using garbanzo beans and hearts of palm to mimic the texture and flavor of crab meat. Combined with vegan mayo, Old Bay seasoning, and kelp granules for a subtle seafood flavor, these patties are pan-fried to golden perfection and perfect for a satisfying appetizer or main dish.

Ingredients

Scale

Main 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)

Instructions

  1. Prepare the base mixture: In a food processor, combine the garbanzo beans and hearts of palm. Pulse just a few times to break them up, aiming for a crab-like flaky texture without turning into mush. Alternatively, shred manually with a fork. Set aside.
  2. Make the wet seasoning mix: In a large mixing bowl, whisk the reserved garbanzo bean liquid until foamy. Add vegan mayonnaise, lemon juice, vegan Worcestershire sauce, Dijon mustard, kelp granules, dried parsley, Old Bay seasoning, sea salt, and granulated garlic. Whisk until well combined.
  3. Combine all ingredients: Add the bread crumbs, sliced green onion, and the pulsed garbanzo-beats mixture to the wet ingredients. Gently fold everything together until just combined. Taste and adjust seasoning if necessary. Chill the mixture in the freezer for 20 minutes to help it firm up and hold together better.
  4. Form the patties: Pour breadcrumbs onto a shallow plate for coating. Remove the mixture from the freezer. Using about ¼ cup of mixture, form it into a ball and gently flatten into a patty shape. Coat each patty evenly with breadcrumbs. Set aside and repeat until all mixture is used.
  5. Pan-fry the patties: Heat a large skillet over medium heat for 2-3 minutes. Add 2 tablespoons of oil and wait until it is hot and shimmering. Place 4-5 patties in the skillet without overcrowding. Fry each side for 3-4 minutes until golden brown, flipping only once. Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Wipe out the pan and add fresh oil as needed to continue cooking remaining patties.
  6. Serve: Serve the vegan crab cakes hot with vegan tartar sauce, lemon wedges, and a garnish of chopped green onions. Enjoy!

Notes

  • Reserve and use the liquid from the canned garbanzo beans to add moisture and binding to the patties.
  • Vegan Worcestershire sauce contains anchovies in traditional versions; ensure to use a vegan version or substitute with soy sauce if strict vegan.
  • Kelp granules add an oceanic flavor, but if unavailable, use finely chopped nori or seaweed flakes.
  • Freezing the mixture before shaping patties helps them hold their shape better during cooking.
  • Do not over-process the mixture in the food processor to maintain texture.
  • Use a neutral oil with a high smoke point for pan-frying, such as canola, vegetable, or avocado oil.
  • Cook patties in batches to prevent overcrowding the pan, which ensures even cooking and browning.

Keywords: vegan crab cakes, plant-based crab cakes, hearts of palm recipes, garbanzo bean crab cakes, Old Bay seasoning vegan, vegan appetizers

Find it online: https://delishfamilyrecipe.com/vegan-crab-cakes-recipe/