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Plant-based Crab Cakes Recipe

Plant-based “crab” cakes are a fantastic vegan alternative to traditional crab cakes, using ingredients like hearts of palm and chickpeas to mimic the flaky texture of crab meat.
Course Appetizer, Main Course
Cuisine American, Seafood-Inspired, Vegan
Keyword Hearts of palm recipe, Meatless crab cakes, Plant-based seafood recipe, Vegan crab cakes, Vegan seafood alternative
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4

Equipment

Ingredients

For the “Crab” Cake Mixture:

  • 1 can 14 oz hearts of palm, drained and chopped into small pieces (this mimics the texture of crab)
  • 1/2 cup cooked chickpeas or 1/4 cup chickpea flour for a lighter texture
  • 1/4 cup panko breadcrumbs use gluten-free if needed
  • 1 tablespoon vegan mayo or use aquafaba-based mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast for a slight cheesy flavor
  • 1 tablespoon Old Bay seasoning or your favorite seafood seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice or more to taste
  • 1 tablespoon chopped fresh parsley or dill, if you prefer
  • Salt and pepper to taste

For the Dredging:

  • 1/4 cup panko breadcrumbs for a crispy coating
  • 1 tablespoon olive oil for frying

Optional for Serving:

  • Vegan tartar sauce or lemon wedges
  • Fresh salad greens or arugula

Instructions

  • Prepare the “Crab” Cake Mixture: In a large bowl, mash the cooked chickpeas with a fork or potato masher until slightly chunky, leaving some bits intact.
  • Add the chopped hearts of palm to the mashed chickpeas and gently fold them in, breaking up some of the hearts of palm to create a crab-like texture. Don’t mash them completely; you want to maintain a bit of texture.
  • Stir in the panko breadcrumbs, vegan mayo, Dijon mustard, nutritional yeast, Old Bay seasoning, smoked paprika, garlic powder, onion powder, lemon juice, and chopped parsley. Mix until everything is well incorporated.
  • Taste the mixture and adjust seasoning with salt, pepper, or more lemon juice as needed.
  • If the mixture feels too wet, add a little more breadcrumbs. If it’s too dry, add a touch more vegan mayo or a tablespoon of water.
  • Form the Cakes: Using your hands, form the mixture into small patties (about 4-6 cakes, depending on size). Gently press them into shape to ensure they hold together.
  • Dredge the Cakes: Place the extra panko breadcrumbs on a plate. Lightly coat each cake in breadcrumbs, pressing gently to ensure they stick. This will give the cakes a crispy exterior when fried.
  • Cook the Cakes: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Once the oil is hot, add the “crab” cakes to the pan, being careful not to overcrowd. Fry for 3-4 minutes per side, or until golden brown and crispy on both sides.
  • Gently flip the cakes with a spatula to avoid breaking them. If needed, add a bit more oil to the pan for frying.
  • Serve: Once the cakes are crispy and golden, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.
  • Serve immediately with your favorite dipping sauce, like vegan tartar sauce, and a side of salad or steamed veggies.
  • Optionally, garnish with fresh lemon wedges and extra parsley or dill.