Description
This vegan crab cake recipe is easy to make, bursting with flavor and has the perfect crab meat texture and consistency. Dollop with our homemade vegan tartar sauce and fresh dill and enjoy as a delicious vegan seafood appetizer!
Ingredients
- 1 (15 oz) can chickpeas
- 1 (14 oz) can heart of palm, drained
- 1 celery stalk, finely minced
- 1/2 red bell pepper, finely minced
- 1/4 cup green onion, finely minced
- 1/2 sheet nori or 1 tablespoon dulse flakes
- 2 tablespoons vegan mayo
- 2 tablespoons fresh parsley, finely minced
- 1 tablespoons fresh dill, finely minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon old bay seasoning
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- ½ teaspoon sea salt (+ more to taste)
- 1 cup of panko bread crumbs, divided
- Oil to fry
Serve with
- Fresh parsley and/or green onions, to garnish
- Vegan tartar sauce
Equipment
- Mixing bowls
- Small pot
- Food processor
- Large skillet or frying pan
- Spatula
- Paper-towel lined plate
Instructions
- Make the vegan crab meat. Add the chickpeas to a large bowl and mash them with a fork. Add the remainder of the ingredients, reserving 1/2 cup of the breadcrumb mixture for the next step, and mix until well combined.
- Form the crab cakes. Add about 1/2 cup of breadcrumbs onto a shallow plate. Place 3-4 tablespoons of the vegan crab cake mixture into your hands and roll to form a ball. Gently flatten to form a thick patty, about 1/3-1/2″ thick. Press each side of the crab cake in the breadcrumbs and set aside. Continue until all crab cakes are formed and coated in breadcrumbs.
- Pan-fry the crab cakes. Heat a large skillet over medium heat. Add 2 tablespoons of oil and warm through. Once hot, add in 3-4 crab cakes and pan fry for 3-4 minutes on each side or until light golden brown and crispy. You want to be sure your pan is now overcrowded so you can flip the patties easily. Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Try to flip them as minimally as possible (only once is ideal) to prevent them from breaking apart. Wipe the pan and add fresh oil when more patties are added.
- Cool and serve. Let the vegan crab cakes cool until easy enough to handle, then serve while warm or at room temperature with vegan tartar sauce, fresh parsley, green onions, and fresh lemon wedges. Enjoy!
Notes
- Storage: Vegan crab cakes are best enjoyed fresh while they’re hot and crispy, but leftovers will keep for up to 5 days in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop