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.
Pauline Wickens says
I’ve made these so many times since the recipe crossed my Instagram feed. Was craving them for lunch today, but had no panko. Used crushed saltines instead and still amazing and delicious
Sam Turnbull says
So happy you love them Pauline!
Margaret says
I have wakame on hand and wondering if it might be possible to substitute it for the nori. And if so, how much to use in place of. Thanks so much.
Joanne says
These were incredibly good! And incredibly easy to make. I will make these again and again! Thanks for an amazing recipe
Sam Turnbull says
You're most welcome, Joanne! So happy you enjoyed 🙂
Jodi says
Winner winner crab dinner. So in love with this recipe. Thank you xxx
Sam Turnbull says
Haha! You're welcome 🙂
Pauline says
Hi there can I use vegan yoghurt instead of mayo? Thanks
Sam Turnbull says
Yes you can! Make sure it is a plain yogurt (and not flavoured or too sweet). Enjoy!
Brandon says
Love this recipe, and so easy to make extra to freeze individual patties. Both the texture and flavor are reminiscent of a crab cake, and I chose to serve mine with a lemon wedge and vegan tartar sauce. I made this recipe exactly as written except that I didn't use a sheet of nori but rather used kelp power since I had it on-hand. Also, I whipped all ingredients in my Kitchen-Aid mixer instead of a food processor since I don't own one. Still worked very well for the proper consistency. I wonder how it would taste with some Old Bay seasoning or even simply just some celery salt.
Sam Turnbull says
So happy you loved it, Brandon 🙂
Anne McGowan says
Sam, have you tried grilling the crab cakes on a veggie grill basket? I was thinking of trying this, but thought I would ask you in case this would be an epic fail. Thanks!
Anne
Sam Turnbull says
Hi Anne, I haven't tried it because I don't actually have a grill 🙂 I'm sure it would well tho! Enjoy!
Elaine says
I made these crab cakes, and they're delicious!
Sam Turnbull says
Wonderful! So happy you loved them Elaine 🙂
Sharon Zinser says
Oh wow. I couldn’t imagine that it would taste like crab cakes but to the best of my memory, it does! Easy and delicious... I did use a bit of old bay in place of salt but otherwise made it exactly. Thank you for another great recipe.
Sam Turnbull says
Wonderful! Thrilled you loved it, Sharon!
Kerry says
Hiya!
Is the artichoke present for texture flavour or both?
What would you recommend as a substitute?
Sam Turnbull says
Both! If you can use it, I always recommend following the recipe as written before making changes. Otherwise, heart of palm might be ok.
Sonya says
I love crab cakes and was hesitant to try your recipe but I am so glad that I did. The texture was awesome and the nouri added the seafood aroma that I needed. They were very delicious! Thank you.
Sam Turnbull says
Wonderful! Thrilled you enjoyed them, Sonya!
Susan says
Wow, Sam, I developed a crab allergy but used to love it. I made another vegan crab cake recipe that was delicious but took forever. I am so happy you came up with this easy, yummy recipe. You are my vegan recipe guru!
Jess @ IDTLC Support says
Thanks for your kind words, Susan! We're so thrilled you're excited about the vegan crab cakes!
Polly says
So so good! And easy! Thanks for another great recipe.
Sam Turnbull says
You're most welcome, Polly!
Kat says
Sam killed it again with this recipe! This is definitely the best vegan "crab cakes" I've had to date. I also watched Seaspiracy recently and will be making these crab cakes for all of my meat eating friends and family. They'll never guess it's vegan! 🙂
Sam Turnbull says
Haha wonderful! So happy you enjoyed it, Kat 🙂
Kristine says
Just made these- and so good! I feel like they taste like a crab cake- the texture is spot on. I did add a little bit of Old Bay seasoning and then coated in extra bread crumbs, sprayed and then baked. Definitely in the rotation!
Sam Turnbull says
Wonderful! So happy you enjoyed 🙂
Sue says
I have looked and looked but cannot find where the panko crumbs come in. Processed along with other ingredients or are the patties rolled in them? Thanks!
Sam Turnbull says
Sorry about that, fixed now! You just add the panko in with the chickpeas and artichokes 🙂
Deb says
They are added to the food processor with everything else. It is listed as the third ingredient.
Judi Sweat says
When do you add the bread crumbs, or do you coat the patties with the bread crumbs. Looks good, but missed the crumb part!
Sam Turnbull says
Sorry about that, fixed now! You just add the panko in with the chickpeas and artichokes 🙂
Judi Sweat says
thanks for replying, I wasn't the only one! You do great work!!
Terri says
These look great! One question: I may have missed it, but do you add the panko to the mix, or coat the patties with it?
Sam Turnbull says
Sorry about that, fixed now! You just add the panko in with the chickpeas and artichokes 🙂
PJ says
Hi Sam! I think the method is missing a step. The panko isn’t mentioned after the ingredients list.
Sam Turnbull says
Sorry about that, fixed now! You just add the panko in with the chickpeas and artichokes 🙂
Kelley says
Nowhere in this recipe do you mention what to do with the panko crumbs - add them into the mix or coat to fry? Just curious.
Sam Turnbull says
Sorry about that, fixed now! You just add the panko in with the chickpeas and artichokes 🙂
Samuel Albert says
You need to publish a second book.
Helen S. says
Samuel, her second book just came out. I'm now waiting for a third one, hopefully with more of these fish replacement recipes.
Sam Turnbull says
I just did! Haha! You can order my new cookbook here. 🙂