Easy Vegan Crab Cakes

4.94 from 45 votes

These Easy Vegan Crab Cakes are flaky, tender, and packed with delicious seafood-inspired flavor! Made with chickpeas, artichoke hearts, and nori, they're surprisingly easy to make. Pan-fry them until golden and crispy, or use the included baking or air fryer methods. Serve with the easy homemade vegan tartar sauce for dipping!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 6 large vegan crab cakes

Author: Sam Turnbull

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

US Customary - Metric

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.

Notes

Air fryer method: Preheat the air fryer to 380°F (193°C). Arrange the patties in a single layer in the air fryer basket without overlapping. Lightly spray with oil, if desired. Work in batches if needed. Air fry for about 15 minutes, or until golden brown.

Baked method: Preheat the oven to 400°F (200°C). Lightly grease or spray a baking sheet with oil, or line it with parchment paper. Bake for about 20 minutes, flipping halfway through, until golden brown.

Nori: Nori is the seaweed used to make sushi, and it's what gives these vegan crab cakes their seafood-like flavor. I use one full-size sheet of plain nori. Roasted seaweed snacks can also work, but the sheets are much smaller and are often salted or seasoned, so use 3–4 sheets and reduce the salt if needed. Nori doesn't break down very well in the food processor, so chop it into small flakes first. I find kitchen scissors work best.

Gluten-free option: Use gluten-free panko breadcrumbs.

Oil-free option: Use the air fryer or baked methods, simply omit the cooking spray.

Make ahead: Prepare the crab cake mixture or shape the patties ahead of time and store covered in the refrigerator for up to 2 days. Cook as directed when ready to serve.

Storage: Store cooked leftover crab cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, air fryer, or oven until heated through.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/easy-vegan-crab-cakes/

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