Author: 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.
(click stars to vote)
Easy Vegan Crab Cakes
Servings: large vegan crab cakes
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Ingredients
For the Vegan Crab Cakes:
- 1 can (19 oz) chickpeas,, drained and rinsed
- 1 jar (14 oz) marinated 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)
- Lemon wedges, chopped parsley, chopped dill, (optional for garnish)
For the Tartar Sauce (optional):
- ½ cup vegan mayonnaise
- 2 tablespoons finely chopped dill pickles, (or relish)
- ½ teaspoon dried dill
- Salt and pepper, to taste
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.
- To make the tartar sauce, mix everything in a small bowl. Serve alongside the crabcakes.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
RC says
This was an easy-to-follow recipe. I only had a 13 oz. container of chickpeas, so I reduced all of the ingredients proportionally and still ended up with six cakes.
I made these for my parents. My father always liked crab cakes but does not like seaweed, so I omitted the nori and included some Old Bay seasoning. While he did not feel like they tasted like crab cakes (likely because of my substitution), he did say that the consistency seemed correct. I used a blender because I did not have a working food processor and was careful not to mix it too much. I followed your advice on consistency found in the comments section, and it worked really well for me, as the cakes held together throughout cooking with minimal breakage. Thanks for that! I might have been better off smashing the chickpeas with a spoon first just to break them up just a bit, as some of the chickpeas did not break up as well (again, likely, because I used the blender)
I served it on a bun with a remoulade sauce, and I thought it tasted good.
Catherine says
These were absolutely delicious. Highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Catherine! 🙂
Shanasy says
OMG... this recipe actually WAS very quick and easy to make and SUPER delicious. And it DOES taste like crab cakes (I left out the seaweed though) Thank you so much! I absolutely LOVE your site, your recipes AND your energy! I am deeply grateful!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thanks so much for your review and your support Shanasy!! 🙂
Brandon V. says
They came out so well! I chose to bake them, and that helped reduce the oil. I used 1 whole sheet of nori, and it gave it a great umami flavor rather than making it fishy tasting. The tartar sauce was a great topping as well. I made mine in a Vitamix rather than a food processor, so next time I'll pulse it a bit less to give that familiar crab cake consistency since the texture of mine was quite fine. Served them with brown rice cooked in vegetable stock and steamed broccoli with all purpose seasoning. 10/10 will make again soon.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds amazing Brandon! Love the nori tip and great call on adjusting the texture. Sounds like a perfect meal 😊
Catherine says
Marinated artichokes as in the ones packed in oil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Catherine! Yes exactly, the jarred artichokes that are packed in oil 😊 Just drain and rinse before using.
Catherine says
Thanks! I've only ever seen the canned ones packed in brine, and the marinated in jars, so I wasn't sure if I should be focusing on the word "can" or "marinated" 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha totally fair question. I updated the recipe so it is a little clearer. Enjoy!
Michelle says
Just made these and I love them! I added a couple shakes of Old Bay. These will be part of my regular rotation!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Michelle! Old Bay is such a great addition, so glad these made it into your regular rotation!
Suzy says
Hi Sam, I'm not sure what I did wrong. I've made them before and the flavor is perfect. But this time they didn't really hold together that well. Should I have included a flax egg perhaps? By the way, I used my coffee grinder, which I only use for herbs, to pulverize the nori sheets. It worked perfect! I cut them into ribbons and then put them in and gave them a good blitz! Merry Christmas!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzy! If they did not hold together as well this time, it is usually from the mixture being a bit too chunky, and could a few more pulses to help stick together. I do not recommend adding a flax egg to this recipe, as it will change the texture and make them more dense. Your nori method sounds great and would not affect how they bind! So happy you love them!
Ian Wilson says
Used vegan 'fysh' sauce rather than salt Nice flavour but no idea if the same as crab
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Ian! Sounds great 🙂
Dain says
This looks delicious! Can the artichoke be substituted with something else or is it a must? I can't eat artichokes but would love to be able to try this. Thank you!
Jess @ It Doesn't Taste Like Chicken says
You could try substituting with finely chopped zucchini! Let us know how it goes!
Judy Helie says
Can I use unmarinated artichokes?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, yes, you can use unmarinated artichokes! Just add a pinch more salt, lemon juice, or seasoning if needed to boost the flavor. 😊
Judy Helie says
Thank you❤️
Celesta says
We enjoyed these very much with a salad, your tartar, and cranberry sauce. I added a bit of old bay. Will be a good addition to the summertime menu. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds delicious! So happy you enjoyed them Celesta 🙂
Kathy Vesely says
Sam: I don’t have any nori sheets, but I have dulse powder and wakame, which is a dried seaweed. Will this work?
Jess @ It Doesn't Taste Like Chicken says
It should work just fine! Please let us know if you give it a try and how it turns out.
Ellen W says
Today I instead of pan frying I used the George Foreman grill. 3-4 minutes and they were done. No flipping!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh great idea, thanks for sharing Ellen!
Allie says
very tasty and had great texture - Was a little tricky to get them to stay formed when flipping but overall held up great. My family loved them and said they didn't miss real crab cakes at all with this recipe. Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed them Allie!
Ginger says
What do you serve with crab cakes?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ginger, Vegan crab cakes pair perfectly with fresh and zesty sides! Serve them with a strawberry spinach salad, classic creamy coleslaw, creamy cucumber salad, garlic mashed potatoes, corn on the cob, or a side of roasted broccolini. Enjoy!😊
Nicole says
I was really excited for these as the batter seemed great, but these just crumbled away into nothing in the frying pan. If they managed to stay intact for a few minutes, trying to flip them decimated them. Unfortunately I wasn’t able to salvage any and still don’t know what I did wrong!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nicole! Oh no, I’m so sorry they fell apart! A few things might help—make sure to pulse the mixture just enough so it holds together but still has texture. You can test this by pinching some of the mixture in your fingers—if it holds, it’s good; if not, pulse a few more times. Gently but firmly shape the patties, then let them rest for a few minutes before frying. If they seem too dry, a little extra mayo can help bind them. Also, make sure to use a good non-stick pan so they slide around easily. I hope that helps!
Ellen Elssner Walberg says
Love this recipe. I only used about 6 oz of the artichokes as that is all I had left from my big Costco jar. Also I only had "snack size" nori, so wasn't sure how many to use. How big is "normal" sheet?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed them so much Ellen! A standard nori sheet (intended for rolling sushi) is about 10 x 10 inches. That said the nori snacks are often stronger in flavor so you can add to taste. Enjoy!
Patricia Anderson says
Can this recipe be made gluten free?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely! Just use gluten-free bread crumbs like these ones. All of the other ingredients are gluten-free so that's the only change you will need to make. Enjoy!