Vegan Crab Cakes

Vegan Crab Cakes look like the real thing and tastes even better. Made with hearts of palm and artichokes for incredible flavor and texture!

Crab cakes need to be three things: full of flavor, have a crunchy exterior, and a tender pillowy interior. These vegan crab cakes have all three in spades!

To achieve the perfect crab cake flavor, these cakes are made from marinated artichokes and hearts of palm. The artichokes add a meaty texture and a nice fresh-from-the-ocean brine flavor. Then the hearts of palm come in with a soft flavor and mild sweetness. Roll the cakes in a little panko and bake them until golden.

Reasons to love this recipe!

• In this easy recipe, the food processor does most of the work!
• They are baked, not fried, to create a crispy crust that’s still healthy.
• Are vegan and can be made gluten free.

Ingredients and substitutions:

• Hearts of Palm – as the backbone of our recipe, hearts of palm add crab-like sweetness and the perfect texture. They can be found at most grocery stores including Trader Joe’s! And of course, they are always online.
• Artichoke hearts – you can use marinated or packed-in-water, quartered or whole. Make sure your can has a total weight of 14oz or a dry weight of 8.4 ounces.
• Shallot – or red onion.
• Celery
• Agave – to give our vegan crab cakes the sweetness of real crab. You can use another sweetener though agave has the most neutral flavor.
• Flour – regular or oat flour for a gluten free option.
• Old Bay – a classic seafood seasoning that makes these crab cakes taste authentic.
• Panko breadcrumbs – regular or gluten free.

How to make vegan crab cakes:

Process and mix: Add the hearts of palm and artichokes to the food processor. Pulse, about 25 one second pulses, until chopped into little flecks, similar to crab meat. Transfer to a bowl.

Form into patties: Stir in the shallot, celery, agave, flour, and Old Bay. Using a ¼ cup measure, form the mixture into patties.

Bread and Bake: Add the panko to a shallow bowl or plate and coat each side with panko. Line the cakes up on a parchment lined sheet pan and spray with oil. Bake until golden brown, flipping once halfway through.

• 

• 

• 

• 

Leftovers?

Store leftovers in a lidded containter in the fridge for 3-5 days.

To reheat on the stove, add oil to a skillet and cook over medium heat until crispy and warmed through.

Reheat in the oven, bake in a 350 degree oven until warmed through, about 10 minutes.

Microwaving will not crisp the crab cakes back up, but can be used. Reheat until warmed through.

What to serve with vegan grab cakes:

• With your favorite sauce and a squeeze of lemon! We love them with Vegan Tartar Sauce or Vegan Thousand Island.
• Serve them atop a light green salad with a fresh vinaigrette.
• Add a few vegetable sides like green beans and broccoli.

More vegan meals!

• Vegan Sushi Bowl
• Veggie Supreme Pizza
• Incredible Vegan Tuna
• Jackfruit Chicken Noodle Soup
• The Best Vegan Pasta Bolognese

Print