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.
Kim says
I made these in the air fryer last night, my husband and I loved them. Thank you for the recipe. I bought one of your cookbooks yesterday also. I am so glad that I found your site. Can’t wait to try more of your recipes
Lee says
This is the very first of your recipes that we did not like it all. We both love artichokes and every other ingredient so I was excited to try the recipe. I followed it exactly. I used frozen artichokes that I had defrosted and then I squeezed the water out of them, Did I make a mistake there? Really confounded about why these did not turn out well dry. they were tasteless and dry. What in the world did I do wrong here?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lee! So sorry that happened. The recipe is intended to be made with marinated artichokes (the kind in a jar). I have updated the recipe so that is more clear. I am sure that's why you felt the recipe wasn't as good as you expected. If you give it another try I hope you enjoy it!!
Christina says
Made this for.the first time. Loved it, we did add a bit of Old Bay seasoning. They actually remind me more of salmon patties than crab cakes, but still delicious and easy to make.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I don't think I have ever had salmon patties in my pre-vegan days, so that's interesting to know. Thanks for sharing 🙂
Sharon Miller says
These vegan "crabcakes" are delicious! They have the texture of a great crabcake.I have made them several times after discovering this recipe a month ago. I don't like nori, so I substituted Old Bay and enjoyed it. I have shared this recipe with friends it was so good!
Sharon Miller says
These Vegan Crab Cakes are Wonderful! Easy to make.
They have the texture of a great crabcake. I do not like Nori so I subbed Old Bay. These were so good I have shared the recipe with 3 other people!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful Sharon! Thank you for sharing 🙂
Teresa Clark says
My daughter actually made these for us and I was begging for more. She's made them more times for visiting non-vegan family and they can't get enough, either. DELICOUS!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Nigel says
Make these a lot. Great with Creole sauce.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh yum!!
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.
Sam Turnbull says
So happy you loved it!!
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.