Author: These Easy Vegan Crab Cakes are crispy and golden on the outside, tender and flaky inside, and packed with delicious seafood-inspired flavor. Chickpeas and artichoke hearts create the perfect texture, while nori adds that subtle taste of the sea. They're surprisingly easy to make and can be pan-fried, baked, or cooked in the air fryer!
I've always had so much fun creating vegan versions of seafood favorites. If you love these crab cakes, be sure to try my Vegan Lobster, Heart of Palm Calamari, Tofish and Chips, and Jackfruit Salad Sandwich, or browse all of my Vegan Seafood Recipes.
These vegan crab cakes are perfect as an appetizer or main dish, especially served with my easy homemade vegan tartar sauce and a squeeze of fresh lemon. And if you prefer to skip the oil, I've included both baked and air fryer options.
How to Make Vegan Crab Cakes
Add the chickpeas, artichoke hearts, panko, nori, vegan mayonnaise, lemon juice, Dijon mustard, salt, and pepper to a food processor. Pulse a few times until the chickpeas and artichokes are broken down but the mixture still has plenty of texture. Do not overprocess. If needed, use a spoon or spatula to finish mixing everything together.
Divide the mixture into 6 portions and use your hands to form each portion into a patty. You can also make smaller crab cakes if you prefer.
Heat the oil in a large skillet or non-stick frying pan over medium-high heat. Once hot, add the patties and cook for 3-5 minutes per side, until golden brown and heated through.
Prefer an oil-free option? See the recipe notes for the baked and air fryer cooking methods.
Serve the vegan crab cakes hot with the homemade vegan tartar sauce, a squeeze of fresh lemon, and a sprinkle of fresh dill or parsley. Enjoy them as an appetizer, or make them a meal with a simple salad, roasted veggies, or your favorite sides.
Bon appetegan!
Sam
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Easy Vegan Crab Cakes
Servings: large vegan crab cakes
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Ingredients
For the Vegan Crab Cakes:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1 ½ cups cooked)
- 1 can (14 oz / 398 ml) artichoke hearts packed in water, drained (about 1 ½ cups / 230 g)
- ¾ cup panko breadcrumbs
- 1 sheet nori, chopped into small flakes (the kind used to make sushi)
- 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 fresh parsley, or fresh dill, (optional for garnish)
For the Vegan Tartar Sauce (optional)
- ½ cup vegan mayonnaise
- 2 tablespoons dill pickles, finely chopped (or dill relish)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- Salt & pepper, to taste
Instructions
- Make the crab cake mixture: Add the chickpeas, artichoke hearts, panko, nori, vegan mayonnaise, lemon juice, Dijon mustard, salt, and pepper to a food processor. Pulse a few times until the chickpeas and artichokes are broken down but the mixture still has plenty of texture. Do not overprocess. If needed, use a spoon or spatula to finish mixing everything together.
- Shape the crab cakes: Divide the mixture into 6 portions and use your hands to form each portion into a patty.
- Pan-fry the crab cakes: Heat the oil in a large skillet or non-stick frying pan over medium-high heat. Once hot, add the patties and cook for 3-5 minutes per side, until golden brown and heated through.
- Make the tartar sauce: In a small bowl, stir together the vegan mayonnaise, pickles, dill, lemon juice, Dijon mustard, salt, and pepper.
- Serve: Serve the vegan crab cakes hot with the tartar sauce and garnish with lemon wedges and fresh herbs, if desired.
Melissa Carswell says
This was a great crabby cake. I made as directed. I'm going to make them again and stuff them in a seashell and bake or air fry. I'm also going to add a bit of old bay and fine chopped red bell pepper just because thats how I remember them in my family. Thank you for all these excellent recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Melissa! 😊 I love the idea of adding Old Bay and red bell pepper. So happy you enjoyed them!
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.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, RC! 😊 Sounds like you made some great adjustments, especially working with a blender!
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!