I gotta admit it, after watching Seaspiracy I'm feeling even more inspired to come up with vegan seafood dishes! Last week I gave you Vegan Lobster, a few weeks earlier was my Jackfruit Salad Sandwich and before that, there was Heart of Palm Calamari, and Tofish and Chips, to name a few! This week, I'm tackling Crab Cakes! Or, I should say Easy Vegan Crab Cakes to be exact 😉
Flaky, tender, and creamy, Easy Vegan Crab Cakes are next-level good! The nori (seaweed) adds slight fishiness to the taste. Just look how moist and delicate they are! A perfect option for an appetizer or a main, these are sure to please the seafood lover in your house, all the while leaving our fishy friends alone!
Oooh baby, you are going to love how amazing these taste! Just 9 ingredients and super easy to make. Vegan Crab Cakes can be pan-fried or I also included air-fryer or oven instructions as well! Oh, and they can be made oil-free! Win win win.
I've got so many Vegan Seafood options now - I had to make a new category on my blog dedicated to it! I hope you enjoy these Easy Vegan Crab Cakes as well as my other vegan seafood dishes! I really believe we can do our part to help save the oceans - one meal at a time 🙂
How to make vegan crab cakes:
To a food processor, add chickpeas, artichokes, panko breadcrumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still.
If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.
Divide the mixture into 6 and use your hands to form 6 patties. Alternatively, you can make more as smaller patties.
Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties and fry 3 - 5 minutes per side until golden brown.
See the recipe notes for air-fryer or baked methods, both of which can be made oil-free.
These vegan crab cakes go beautifully with my Vegan Tartar Sauce (Page 144 in Fuss-Free Vegan) a squeeze of lemon, and a side serving of salad or cooked greens. Yum!
Bon appetegan!
Sam Turnbull.
Easy Vegan Crab Cakes
Ingredients
- 1 can (19 oz) chickpeas,, drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and rinsed
- ¾ cup panko breadcrumbs, (gluten-free if preferred)
- 1 sheet nori, chopped into small flakes
- ¼ cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons light oil,, for frying (optional)
- For garnish: lemon wedges, chopped parsley, chopped dill, and/or vegan tartar sauce, (optional)
Instructions
- To a food processor, add the chickpeas, artichokes, panko bread-crumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still. If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.
- Divide the mixture into 6 and use your hands to form 6 patties.
- Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties, and fry 3 - 5 minutes per side until golden brown. Serve hot.
Notes
Nutrition
Joanne M says
Fantastic recipe! Very easy and delicious. I did add two teaspoons of Old Bay seasoning. My grown son, not a vegan, said he would never have guessed they are not really made with crab.
Lisa says
This is so great! I really love your recipes. They all come out great and are not complicated.
Catherine says
I’ve been really inspired by your website and your story. I’ve been teetering on the edge of going vegan for a few years but I feel like maybe I can do it after reading some of your recipes. I made this tonight and it was delicious. I think I over-mixed the ingredients a little and it was a bit wet so I coated the cakes in flour seasoned with celery salt, white pepper and smoked paprika before frying - they came out great - tasty and so moreish! I ate them with new potatoes and peas. Packing some for lunch at work tomorrow with salad and mayo. Excited to try more of your recipes! Thanks so much!
Jess @ IDTLC Support says
That sounds fantastic! We're so glad to hear you're enjoying the recipes. 🙂
Deb says
Excellent! I added a tad of old bay and had them with smushed potatoes. Who would have thought the artichokes gave that consistency. You’re brilliant!.
Jess @ IDTLC Support says
Yum, sounds great!
helen taylor says
Do you think this would work using jackfruit instead of the artichoke
Laurie says
Can you use frozen artichoke hearts?
I’m anxious to try
Lindsy says
I have a similar question about artichoke hearts! Marinated? Not marinated? Water or oil packed? This recipe looks amazing! <3
Pauline says
Just made these today! The best no-crab crab cakes. I was able to break down the chickpeas ,artichokes and nori in the food processor, but used a big bowl for the rest. I also let this rest for 30 minutes before shaping - held together perfectly. thank you
Jess @ IDTLC Support says
Terrific! Thanks for sharing, Pauline!
Mor says
overall they are pretty nice but since I don't like artichoke to much I wouldn't make them again
Joyce A Brady says
My food processor is too small. Could I use a blender? Any suggestions?
Jess @ IDTLC Support says
Blenders don't typically work well without liquid to move everything. The recipe will probably work best if you do it in batches in your food processor.
Jari Lyden says
Today was the second day eating these.
Yesterday was with tartare sauce, delicious!
Today with Thai chili sauce, even better!
The amount from the recipe is huge. Luckily.
If this was called Chick pea with artichoke I most likely would have skipped this. Crab cake is much more appetising.
Jess @ IDTLC Support says
We're delighted to hear that you enjoyed it so much and played with the sauces!
Joy Griffin says
I loved the ease of the recipe but felt it needs some spices. I sprinkled the top with Old Bay but still not quite there for us.
Sam Turnbull says
Feel free to up the spices according to your taste preferences 🙂
Jane says
These were amazing! Easy, great flavor and texture. Seriously great recipe. We served them with roasted asparagus, boiled potatoes, and tartar sauce made with the vegenaise. I did add a dash of old bay, but it was minuscule; i also used homemade bread crumbs, since i had some in the freezer. Thank you!! Definitely a keeper!
Sam Turnbull says
Wonderful, so happy you loved them Jane!!
Fernanda P. McVey says
I simply love this recipe.
I’ve already made few times.
Thank you very much for sharing ❤️❤️
Sam Turnbull says
You're most welcome! SO happy you love it 🙂
Char says
I HATE meat. I haven't had a piece of meat since I was 16 years old. I am 60.
Almost all of the recipes are in reference with MEAT.
They are special. They need a name of there own.
I would like to try this recipe only after reading it. The reference to meat had me skip it. The email in which it came had 9 other "Meat" items. I will have to go back and read each one because the name does not fit the dish.
The name of the recipe should be in reference of the food. Also, I think people that are trying to become vegan are expecting the items to taste like meat. I don't think that is the goal.
Sam Turnbull says
Hi Char, Most people go vegan for the animals, for their own health, and for the environment. Most people aren't born vegan, they switch to vegan later in life. For example, I grew up enjoying meat, eggs and dairy in a house that literally had animal heads on the walls- not in the least vegan! But when I went vegan, I had to switch my diet and find foods that were just as satisfying to me. Now, I don’t know a single person who went vegan because they hated the taste of animal products. Some people might crave an animal product that they used to enjoy, or sometimes certain foods or dishes can be associated with traditions or memories. Vegan versions of these dishes allow people to still enjoy some of their favourite foods without harming any animals, so it’s really win-win.