Vegan Crab Cakes

These Vegan Crab Cakes capture all the flavor and texture of classic crab cakes without any seafood. Hearts of palm and artichokes create a flaky, tender base while nori and Old Bay seasoning deliver that authentic seafood taste.

The Secret to Perfect Vegan Crab Cakes

There are many recipes for vegan versions of crab cakes. Many of them use either artichoke hearts or hearts of palm. However, I’ve found that using a combination of the two strikes the right balance between meatiness and flakiness. Hearts of palm provide a meaty texture and seafood-like taste, while artichokes add flakiness and briny flavor. Together, they create an authentic crab cake texture that neither ingredient achieves on its own. Nori flakes enhance the seafood flavor, and Old Bay seasoning brings that classic taste that’s essential to any great crab cake.

How to Serve Vegan Crab Cakes

Serve these crab cakes hot, straight from the pan when they’re at their crispiest. Serve with a drizzle of your favorite creamy sauce or over mixed greens with a squeeze of fresh lemon.

Pairings

• Creamed corn or corn on the cob
• Simple arugula or mixed greens salad with lemon vinaigrette
• Coleslaw
• Roasted asparagus
• Roasted potatoes or sweet potato fries

Key Ingredients

Hearts of Palm

Hearts of palm come from the inner core of certain palm trees. Their natural texture and flavor make them perfect for mimicking seafood in plant-based recipes. They’re typically sold in cans or jars and can be found in the international aisle of most grocery stores.

Artichoke Hearts

Artichoke hearts add a tangy, briny flavor and the perfect flake in these crab cakes. Quartered artichokes or whole hearts work equally well. Stick with artichokes packed in water, rather than ones that are marinated in oil, as these will change the texture.

Nori Flakes

Nori is the seaweed traditionally used for sushi, and when crumbled into flakes, it adds an authentic ocean flavor to plant-based seafood dishes. You can find nori flakes at most grocery stores in the Asian food section, or you can make your own by crumbling up nori sheets. Start with 1 tablespoon and add more to taste—some people prefer a stronger sea flavor than others.

Old Bay Seasoning

This iconic blend of herbs and spices is the signature flavor of traditional crab cakes. If you can’t find Old Bay, you can substitute with a mix of celery salt, paprika, and cayenne pepper.

Recipe Details

Equipment

• Food processor
• Large mixing bowl
• Measuring cups and spoons
• Non-stick pan or cast iron skillet
• Spatula

Ingredients

• 14 oz Hearts of palm, drained (1 can)
• 14 oz Artichoke quarters or hearts, drained (1 can)
• 1 cup Panko breadcrumbs
• ¼ cup Vegan mayo
• 1-2 Tbsp Nori flakes (adjust to taste)
• 1 tsp Old Bay seasoning
• ¼ tsp Black pepper
• Salt to taste
• Neutral oil for frying (vegetable or avocado oil)

Instructions

1. Drain the 14 oz can of hearts of palm and 14 oz can of artichokes thoroughly.
2. Add the hearts of palm and artichokes to a food processor. Pulse 8-10 times until the mixture is broken down but still has a flaky texture that resembles shredded crab meat.
3. Transfer the processed hearts of palm and artichokes to a large mixing bowl. Add 1 cup panko breadcrumbs, ¼ cup vegan mayo, 1-2 tablespoons nori flakes (depending on how strong you want the seafood flavor), 1 teaspoon Old Bay seasoning, and ¼ teaspoon black pepper.
4. Stir the mixture until all ingredients are well combined. The mixture should hold together when pressed. If it seems too wet, add a bit more panko. If too dry, add a touch more mayo.
5. Taste the mixture and add salt if needed.
6. Form the mixture into 6-8 patties, about ½ inch thick. Press them firmly so they hold together during cooking.
7. Heat about 2-3 tablespoons of neutral oil in a non-stick pan or cast-iron skillet over medium-high heat until shimmering.
8. Carefully add the crab cakes to the hot pan, being careful not to crowd them. Cook for 3-4 minutes on the first side without moving them—this allows a golden crust to form.
9. Flip the crab cakes carefully using a spatula and cook for another 3-4 minutes on the second side until golden brown and crispy.
10. Transfer to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.

Tips for Perfect Vegan Crab Cakes

Draining the Vegetables

Make sure to drain the hearts of palm and artichokes well. This helps the patties hold together and ensures they get crispy when fried.

Achieving the Right Texture

When pulsing in the food processor, you want a flaky, shredded texture—not a paste. Stop every few pulses to check the consistency. The mixture should look like it has distinct pieces, similar to lump crab meat. Over-processing will result in a mushy texture.

Forming Sturdy Patties

Pack the mixture firmly when forming your patties. This helps them hold together during cooking. If your mixture seems too loose, refrigerate the formed patties for 15-20 minutes before frying to help them set.

Getting a Crispy Crust

Make sure your oil is hot before adding the crab cakes—it should shimmer but not smoke. Don’t move the cakes around once they hit the pan. Let them sit undisturbed for the full 3-4 minutes to develop that golden, crispy exterior.

Make-Ahead and Storage

Make-Ahead Tips

You can prepare the crab cake mixture up to 1 day ahead and store it covered in the refrigerator. You can also form the patties and refrigerate them in an airtight container separated by parchment paper for up to 24 hours before cooking.

Storage Guidelines

• Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days

Reheating Instructions

For best results, reheat in a skillet over medium heat with a small amount of oil to restore the crispy exterior. You can also reheat in a 375°F oven for 10-12 minutes. Avoid microwaving, as it will make them soggy.

Substitutions

Panko Breadcrumbs: Regular breadcrumbs or crushed crackers can work, but panko gives the best texture and helps create that crispy coating. For a gluten-free version, use gluten-free panko or breadcrumbs.

Variations

Baked or Air Fried Crab Cakes

For a lighter version, you can bake these at 400°F for 20-25 minutes, flipping halfway through. Brush the tops with a little oil before baking to help them crisp up. To air fry, spray the crab cakes lightly with oil and cook at 375°F for 12-15 minutes, flipping halfway through, until golden and crispy. Neither method will be quite as crispy as pan-frying, but both are delicious and use less oil.

Cajun-Spiced Crab Cakes

Add 1 teaspoon of Cajun seasoning blend to the mixture for a spicier, Louisiana-style version. I use Slap Ya Mama, which you can find in most grocery stores in the spice aisle or order online. Other Cajun seasoning blends like Tony Chachere’s or Zatarain’s work well too. If you want extra heat, add ¼ teaspoon of cayenne pepper. Serve with a spicy remoulade or comeback sauce for the full experience.

FAQ

Q: Can I make these without a food processor?

A: Yes! You can chop the hearts of palm and artichokes finely by hand with a sharp knife. Just make sure to chop them into small, uniform pieces to get that flaky texture.

Q: Why are my crab cakes falling apart?

A: This usually means the mixture is too wet or wasn’t packed firmly enough. Try adding a bit more panko breadcrumbs and make sure you’re pressing the patties together firmly. Chilling them for 15-20 minutes before cooking also helps them hold together better.