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    Home » Appetizers

    Vegan Crab Cakes

    Published: Mar 25, 2022 Updated: Mar 28, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Crab Cakes

    These vegan crab cakes are golden brown and crispy, flaky and loaded with fresh flavors! Made with hearts of palm and chickpeas for a savory, satisfying appetizer or main course.

    Vegan crab cakes on a plate with tartar sauce.

    If you’re looking for an easy and delicious recipe to impress your guests then these vegan crab cakes are simply perfect. And they seriously taste just like the real thing.

    They are made with hearts of palm and chickpeas for the perfect taste and flaky texture.

    Serve them with vegan tartar sauce and fresh lemon on the side for a perfect appetizer or side dish. Or serve them as a main course alongside a delicious side salad.

    And for more vegan ‘seafood’ recipes try our vegan shrimp, vegan scallops, vegan fish and vegan tuna.

    What Goes Into This Vegan Crab Cake Recipe:

    Ingredients to make vegan crab cakes.

    Ingredient Notes

    • Hearts of palm – we used two 14-ounce cans of sliced hearts of palm (drained).
    • Chopped nori – adds ‘fishy’ flavor. We simply chopped up a sheet of nori.
    • Chickpeas – we used one 15-ounce can of chickpeas (drained).
    • Green onions – are also called spring onions, scallions or salad onions.
    • Sesame oil – is for frying. Sesame oil has a high smoke point so it’s a good option for high heat frying.
    Vegan crab cakes in a stack.

    How To Make Vegan Crab Cakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add the hearts of palm and chickpeas to the food processor and pulse until you have a rough, chunky mixture. Stop and scrape down the sides as needed so that you process it evenly. Don’t pulse too many times, as you want it to be chunky.
    Collage of two photos showing ingredients added to food processor and processed.
    • In a large mixing bowl, add vegan mayonnaise, soy sauce, lemon juice, dijon mustard, sea salt, smoked paprika, ground ginger, ground black pepper, white pepper, red pepper flakes, onion powder and garlic powder. Whisk to combine it well.
    Collage of two photos showing vegan mayonnaise and other ingredients added to mixing bowl and whisked together.
    • Add the heart of palm and chickpea mix to the bowl, along with chopped green onions, chopped nori, fresh chopped parsley, red bell pepper, sesame seeds and panko breadcrumbs. Gently fold to combine.
    • Place the mixture into the freezer for 20 minutes to firm up.
    Two photo collage showing ingredients for vegan crab cakes added to mixing bowl and mixed into a batter.
    • After 20 minutes, take the mixture out of the freezer and begin forming it into patties. Place about ⅓ cup of mixture into your hands and form it into a ball. Then gently flatten to form it into a patty shape.
    • Place the patties onto a parchment lined baking sheet. Place the patties into the freezer for 20 minutes to firm up before frying.
    Uncooked vegan crab cakes on a parchment lined tray.
    • Add 2 tablespoons of sesame oil to a large skillet on medium heat. When the oil is hot, add 4-5 patties to the pan (as many as comfortably fit without over-crowding). They should sizzle when they hit the pan.
    • Fry for about 3 minutes on each side until golden brown.
    Two photo collage showing vegan crab cakes added to frying pan and then flipped.
    • Once cooked, transfer the patties to a baking sheet lined with paper towels to absorb any excess oil.
    • Repeat with the next batch, adding extra oil as needed, until all the patties are cooked.
    Vegan crab cakes in a frying pan.
    • Serve them hot and crispy with vegan tartar sauce, lemon wedges and fresh chopped parsley.
    Vegan crab cakes on a plate with tartar sauce.

    Chef’s Tips

    Let them firm up in the freezer. The vegan crab cake mixture goes into the freezer for 20 minutes to firm up before your form it into patties and back in again for another 20 minutes after it has been shaped into patties. This really helps to firm up the mix so that you can easily form patties, and then helps to keep those patties nice and firm so they can hold their shape when frying.

    Make them in the air fryer. Brush the crab cakes with oil (or spray your basket with oil) and air fry at 400°F for 20-25 minutes, turning them over at the halfway point.

    Bake them in the oven. Place the patties on a parchment lined baking sheet, brush the tops with oil (to make them crispy) and bake at 400°F for around 20-25 minutes turning them over at the halfway mark (and brushing again with oil).

    Make them gluten-free. Switch soy sauce for tamari or a gluten free soy sauce and use gluten free breadcrumbs to make these crab cakes gluten free.

    Stack of vegan crab cakes topped with vegan tartar sauce.

    Storing and Freezing

    They store really well in the fridge for 4-5 days. They lose some of their crispiness but we still found them absolutely delicious either hot or cold.

    They can be reheated in the microwave, on the stove, in the oven or in the air fryer. Reheating in the air fryer is the best method for restoring them to perfect crispiness.

    If you’d like to freeze them then it’s best to freeze the patties before frying. Make them up to the point that you form them into patties and then freeze them on a baking sheet. When frozen, transfer them to a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge and then fry up as usual.

    Stack of vegan crab cakes topped with vegan tartar sauce.

    More Delicious Vegan ‘Seafood’ Recipes

    1. Vegan Shrimp
    2. Vegan Scallops
    3. Vegan Fish
    4. Vegan Paella
    5. Vegan Fish Tacos
    6. Vegan Salmon

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan crab cakes topped with vegan tartar sauce.

    Vegan Crab Cakes

    These vegan crab cakes are golden brown and crispy, flaky and loaded with fresh flavors! Made with hearts of palm and chickpeas for a savory, satisfying appetizer or main course.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Freezer Time (Prep): 40 minutes
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 211kcal
    Author: Alison Andrews

    Ingredients

    • 1 (15-ounce) Can Chickpeas Drained
    • 2 (14-ounce) Cans Hearts of Palm Drained
    • ¼ cup Vegan Mayonnaise (63g)
    • 1 teaspoon Soy Sauce
    • 1 teaspoon Lemon Juice
    • 1 teaspoon Dijon Mustard
    • ½ teaspoon Sea Salt
    • ¼ teaspoon Smoked Paprika
    • ¼ teaspoon Ground Ginger
    • ¼ teaspoon Ground Black Pepper
    • ¼ teaspoon White Pepper
    • ¼ teaspoon Red Pepper Flakes
    • ½ teaspoon Onion Powder
    • ½ teaspoon Garlic Powder
    • ½ cup Green Onions (48g) Chopped
    • 2 teaspoons Nori Chopped
    • 2 Tablespoons Fresh Parsley Chopped
    • ½ Medium Red Bell Pepper (115g) Chopped
    • 2 Tablespoons Sesame Seeds
    • 1 cup Panko Breadcrumbs
    • 4 Tablespoons Sesame Oil For Frying

    For Serving (Optional)

    • 1 Recipe Vegan Tartar Sauce
    • Lemon Wedges
    • Fresh Parsley Chopped
    Prevent your screen from going dark

    Instructions

    • Add the hearts of palm and chickpeas to the food processor and pulse until you have a rough, chunky mixture. Stop and scrape down the sides as needed so that you process it evenly. Don't pulse too many times, as you want it to be chunky.
    • In a large mixing bowl, add vegan mayonnaise, soy sauce, lemon juice, dijon mustard, sea salt, smoked paprika, ground ginger, ground black pepper, white pepper, red pepper flakes, onion powder and garlic powder. Whisk to combine it well.
    • Add the heart of palm and chickpea mix to the bowl, along with chopped green onions, chopped nori, fresh chopped parsley, red bell pepper, sesame seeds and panko breadcrumbs. Gently fold to combine.
    • Place the mixture into the freezer for 20 minutes to firm up.
    • After 20 minutes, take the mixture out of the freezer and begin forming it into patties. Place about ⅓ cup of mixture into your hands and form it into a ball. Then gently flatten to form it into a patty shape.
    • Place the patties onto a parchment lined baking sheet. Place the patties into the freezer for 20 minutes to firm up before frying.
    • Add 2 tablespoons of sesame oil to a large skillet on medium heat. When the oil is hot, add 4-5 patties to the pan (as many as comfortably fit without over-crowding). They should sizzle when they hit the pan.
    • Fry for about 3 minutes on each side until golden brown.
    • Once cooked, transfer the patties to a baking sheet lined with paper towels to absorb any excess oil.
    • Repeat with the next batch, adding extra oil as needed, until all the patties are cooked.
    • Serve them hot and crispy with vegan tartar sauce, lemon wedges and fresh chopped parsley.

    Notes

    1. Hearts of palm – we used two 14-ounce cans of sliced hearts of palm (drained).
    2. Chickpeas – we used one 15-ounce can of chickpeas (drained). If you’re not using canned chickpeas then the amount to use is 1 and ½ cups cooked chickpeas. 
    3. Chopped nori – adds ‘fishy’ flavor. We simply chopped up a sheet of nori.
    4. Green onions – are also called spring onions, scallions or salad onions.
    5. Air fryer: Brush the crab cakes with oil (or spray your basket with oil) and air fry at 400°F for 20-25 minutes, turning them over at the halfway point.
    6. Oven: Place the patties on a parchment lined baking sheet, brush the tops with oil (to make them crispy) and bake at 400°F for around 20-25 minutes turning them over at the halfway mark (and brushing again with oil).
    7. Gluten free: Switch soy sauce for tamari or a gluten free soy sauce and use gluten free breadcrumbs to make these crab cakes gluten free.
    8. Storing: They store really well in the fridge for 4-5 days. They lose some of their crispiness but we still found them absolutely delicious either hot or cold. They can be reheated in the microwave, on the stove, in the oven or in the air fryer.
    9. Freezing: If you’d like to freeze them then it’s best to freeze the patties before frying. Make them up to the point that you form them into patties and then freeze them on a baking sheet. When frozen, transfer them to a freezer safe bag or container and freeze for up to 3 months. Thaw in the fridge and then fry up as usual.
    10. Nutritional information is for vegan crab cakes only and excludes vegan tartar sauce. 

    Nutrition

    Serving: 1Serve | Calories: 211kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 303mg | Potassium: 1298mg | Fiber: 3g | Sugar: 12g | Vitamin A: 380IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

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