Vegan "Crab" Cakes
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Loading... - Morgan Web
- 01 Apr 2022
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Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 to 5
Yield: 8 to 10 cakes
Vegan crab cakes are the perfect alternative to the traditional recipe if you can’t eat shellfish or you're vegan. Instead of crab, we used chickpeas and hearts of palm to mimic the texture. Then, we combined the mixture with nori seaweed, lemon juice, old bay seasoning, and mustard to give you that familiar flavor profile.
The vegan crab cakes are mixed up in a food processor for ease. Then they’re formed into patties and panfried to a beautiful crispness. Make sure to form the patties ahead of frying. You can make them up to 2 days ahead and store in an airtight container in the refrigerator.
Serve these delicious cakes as an appetizer or make them bite sized for a casual barbecue bite. We like them paired with a salad or pasta. Drizzle or dip the cakes into vegan tartar sauce and serve with plenty of lemon wedges.
"I appreciate the plant-based/vegan options that have become so popular. This recipe is a win! The flavors resemble a classic crab cake, and the secret flavor is nori seaweed! I encourage you to swap this recipe in for a nice change to next week’s meal prep or as an hors d'oeuvre for your next gathering!" — Kiana Rollins
Ingredients
1/4 cup coarsely chopped scallions
1/4 cup coarsely chopped parsley
1 clove garlic, crushed
1 sheet coarsely chopped nori, or to taste·
1 (19-ounce) can chickpeas, drained with liquid reserved
1/4 cup vegan mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (14-ounce) can hearts of palm, drained
3/4 cup panko breadcrumbs
3 tablespoons canola oil, more as needed
Vegan tartar sauce, for serving
Lemon wedges, for serving
Steps to Make It
Gather the ingredients.
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Add the scallions, parsley, garlic, and nori (to taste) to the bowl of a food processor. Process until the mixture is finely chopped.
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Add the chickpeas and pulse until combined into the mixture. Careful not to over process the chickpeas so the texture is preserved.
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Add the vegan mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper; pulse until blended together.
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