• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Free Masterclass
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Free Masterclass
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Vegan Seafood

    April 14, 2021 68 Comments

    Easy Vegan Crab Cakes

    3.3K shares
    ↓ Jump to Recipe

    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 😉

    Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

    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.

    Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

    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:

    Pulse all the ingredients together in a food processor.

    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.

    Form the dough into 6 patties.

    Divide the mixture into 6 and use your hands to form 6 patties. Alternatively, you can make more as smaller patties.

    Cook the chickpea and artichoke patties in a skillet.

    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.

    Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

    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.

    Print Recipe
    4.88 from 24 votes

    Easy Vegan Crab Cakes

    Just 9 ingredients and super-easy to make. Can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, creamy, and next-level good!
    Adapted from Vegan Huggs and Tasty
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course : AppetizerMain CourseSide Dish
    Cuisine : American
    Servings: 6 large vegan crab cakes
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
    Prevent your screen from going dark

    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

    Air-fryer method (oil-free): Preheat your air-fryer. Lay the patties in the bottom of the air fryer in a single layer, do not overlap. You may need to do them in batches. Air-fry at 380F for about 15 minutes until they are golden brown. 
    Baked method (oil-free optional): Preheat your oven to 400F. Lightly grease a large baking pan or line it with parchment paper. Bake for about 20 minutes, flipping halfway through until the vegan crab cakes are golden brown.
    Nori: nori is the seaweed you use to make sushi with, it's what adds a fishy taste. If you prefer you can omit it, but your vegan crab cakes won't taste very crab-like. It doesn't get ground up in the food processor well so make sure to chop it into small flakes before adding. I usually use kitchen scissors to do this. 
    Make ahead: these vegan crab cakes store well at almost any stage of the process. The prepared mixture, the shaped uncooked patties, or the fully cooked vegan crab cakes can be stored in an air-tight container in the fridge for 4 -5 days or it should freeze well too.

    Nutrition

    Serving: 1vegan crab cake without oil (recipe makes 6 crab cakes) | Calories: 255kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 484mg | Potassium: 285mg | Fiber: 8g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Vegan Lobster (garlic butter heart of palm)
    Vegan Garlic Seared Scallops »

    Reader Interactions

    Comments

    1. Joanne M says

      December 02, 2023 at 11:17 am

      5 stars
      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.

      Reply
    2. Lisa says

      November 14, 2023 at 6:19 am

      4 stars
      This is so great! I really love your recipes. They all come out great and are not complicated.

      Reply
    3. Catherine says

      August 14, 2023 at 3:15 pm

      5 stars
      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!

      Reply
      • Jess @ IDTLC Support says

        August 24, 2023 at 12:04 pm

        That sounds fantastic! We're so glad to hear you're enjoying the recipes. 🙂

        Reply
    4. Deb says

      July 13, 2023 at 9:22 pm

      5 stars
      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!.

      Reply
      • Jess @ IDTLC Support says

        July 18, 2023 at 3:41 pm

        Yum, sounds great!

        Reply
    5. helen taylor says

      June 24, 2023 at 8:18 pm

      Do you think this would work using jackfruit instead of the artichoke

      Reply
    6. Laurie says

      June 17, 2023 at 11:42 am

      Can you use frozen artichoke hearts?
      I’m anxious to try

      Reply
      • Lindsy says

        June 17, 2023 at 12:35 pm

        I have a similar question about artichoke hearts! Marinated? Not marinated? Water or oil packed? This recipe looks amazing! <3

        Reply
    7. Pauline says

      June 13, 2023 at 11:36 am

      5 stars
      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

      Reply
      • Jess @ IDTLC Support says

        June 16, 2023 at 2:40 pm

        Terrific! Thanks for sharing, Pauline!

        Reply
        • Mor says

          November 18, 2023 at 1:07 pm

          3 stars
          overall they are pretty nice but since I don't like artichoke to much I wouldn't make them again

    8. Joyce A Brady says

      May 01, 2023 at 12:29 am

      My food processor is too small. Could I use a blender? Any suggestions?

      Reply
      • Jess @ IDTLC Support says

        May 02, 2023 at 3:12 pm

        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.

        Reply
    9. Jari Lyden says

      March 30, 2023 at 5:22 am

      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.

      Reply
      • Jess @ IDTLC Support says

        March 31, 2023 at 2:16 pm

        We're delighted to hear that you enjoyed it so much and played with the sauces!

        Reply
    10. Joy Griffin says

      September 28, 2022 at 7:26 am

      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.

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:07 pm

        Feel free to up the spices according to your taste preferences 🙂

        Reply
    11. Jane says

      September 15, 2022 at 9:15 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        September 16, 2022 at 4:25 pm

        Wonderful, so happy you loved them Jane!!

        Reply
    12. Fernanda P. McVey says

      August 19, 2022 at 1:44 am

      5 stars
      I simply love this recipe.
      I’ve already made few times.
      Thank you very much for sharing ❤️❤️

      Reply
      • Sam Turnbull says

        August 19, 2022 at 11:13 am

        You're most welcome! SO happy you love it 🙂

        Reply
    13. Char says

      April 23, 2022 at 3:39 pm

      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.

      Reply
      • Sam Turnbull says

        May 26, 2022 at 9:55 am

        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.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Three time bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo

    Footer

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN