vegan crab cakes

These Vegan Crab Cakes are crunchy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

Vegan Crab Cakes

15 oz can garbanzo beans (, rinsed. *Save liquid)

garbanzo bean liquid

mayonnaise

vegan worcestershire sauce ((*see note))

lemon juice

dijon mustard

green onion (, sliced)

kelp granules ((*see note for sub))

parsley

Old Bay Seasoning ((or any seafood seasoning))

sea salt (, more to taste)

garlic

breadcrumbs ((panko

preferred oil (for pan-frying (divided))

In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside.

In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine well.

Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.

Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.

Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it's ready.&nbsp;

Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.

Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions. Enjoy!

https://embed.mediavine.com/videos/gev7p0hmikio2kuaxanz

These Vegan Crab Cakes are crunchy on the outside, yet moist & flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

Easy vegan crab cakes that are crispy, flaky, and SO flavorful! Made with chickpeas and jackfruit for a satisfying entrée. Gluten-free optional and just 1 bowl required!

Easy Vegan "Crab" Cakes (GF)

Tbsp flaxseed meal

½ Tbsp water

chickpeas,

(400-g) can young/green jackfruit in brine, drained ((NOT ripe/yellow jackfruit))

Tbsp Old Bay seasoning

Worcestershire sauce

tsp dijon mustard

capers,

tsp caper brine

celery

panko bread crumbs

Tbsp avocado oil,

Vegan Tartar Sauce

In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.

To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpea paste.

Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.

Add the jackfruit to the chickpea and flax mixture and mix until well combined.

Add the Old Bay seasoning (starting with lesser amount), Worcestershire, lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.

Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.

Best when fresh. Optionally, serve with vegan tartar sauce. Leftovers will keep in a sealed container in the refrigerator up to 3-4 days or in the freezer up to 1 month.

Made with hearts of palm and chickpeas, these flaky Vegan Crab Cakes take minutes to cook in a skillet, air fryer, or oven. Top them with lemon aioli for an explosion of flavor!

can hearts of palm, drained and rinsed

olive oil

red bell pepper,

sweet onion, finely diced

vegan mayo (I use Follow Your Heart brand)

Old Bay Seasoning

salt

black pepper

panko breadcrumbs (check ingredients to ensure vegan)

dill

vegetable oil,

vegan mayo

sweet pickle relish

salt + pepper,

In a food processor, add the chickpeas and hearts of palm to a food processor. Pulse a few times until broken down a bit but not smooth. You want to leave a lot of texture.

Transfer the mixture to a large bowl and set aside.

In a small pan, sauté the red bell pepper and onion over medium heat in a tablespoon of olive oil until translucent and softened, about 3-4 minutes.

Add the red bell pepper and onion to the bowl with the chickpeas/hearts of palm, along with the vegan mayo, dijon mustard, old bay seasoning, salt, black pepper, panko breadcrumbs and dill/parsley. Mix until well combined.

Form into about 8 patties, about 1/2 inch thick.

Heat a large pan (non stick or cast iron preferred) with a thin layer of oil. Fry the patties for about 4-5 minutes on each side, until golden brown.

Transfer cooked patties to a plate lined with paper towels or a clean dish towel to soak up the extra oil.

Lemon aioli: In a small bowl, whisk together the vegan mayo, lemon juice, sweet pickle relish and salt + pepper to taste.

Serve the vegan crab cakes with lemon aioli and enjoy! Leftovers will keep in the refrigerator for up to 5 days. Reheat in a pan on the stove, the air fryer or oven to make them crispy again.

Vegan Crab Cakes made with artichoke hearts for perfect texture and taste.  You&#039;ll love these with a drizzle of sriracha tahini sauce.

Vegan Crab Cake Recipe

old fashioned oats

artichoke hearts

celery, small dice

red peppers

corn kernels

scallions, thinly sliced

garlic,

paprika

tsp sea salt (finely ground)

tsp black pepper (finely ground)

tsp nutmeg (ground)

avocado oil

tbsp tahini (drippy)

olive oil (extra virgin)

tsp sriracha

pickle juice

water

Preheat oven to 450 degrees and line a large baking sheet with unbleached parchment paper.

Place oats in food processor and pulse until partially ground. Ideally a combination of textures, some ground to flour, some larger pieces. Set aside in a small bowl

Now, place rinsed and drained artichoke hearts into the bowl of processor and pulse until somewhat pasty, but still with some chunks. Transfer to large bowl.

Prepare veggies and add to large bowl with artichoke hearts.  Small dice red peppers and celery.  Thinly slice scallions. Chop parsley into small pieces.  Add corn, spices, mustard and thoroughly mix.  Then add the ground oats and mix well.

Scoop into 12 portions onto the prepared pan.  Use wet hands to form each portion into a crab patty.  Brush tops with avocado oil and bake in preheat oven for 15 minutes.

Flip crab patties over and bake for another 12 minutes, until golden.

While crab cakes are baking, make the Sriracha Tahini Sauce.  Whisk together tahini, olive oil, sriracha, lemon juice and pickle juice.  Whisk in water 1 Tablespoon at a time until sauce is desired consistency.

Serve warm or at room temperature, drizzled with sauce.

Leave the cute little crabs where they belong &amp; make these Vegan Crab Cakes instead. Tender, moist, packed with flavour &amp; subtly &#039;fishy&#039;, they are so like the real deal! And they are really easy to make!

(4 cups diced or about 4 medium) potatoes

7-8 individual (1 bunch) green onions

lime (, zest & juice)

1½ inch knob of fresh ginger

Tamari (, or soy sauce)

Red Curry Paste (, I used Thai kitchen brand.)

nori

(¾ cup) canned artichoke hearts (, drained)

pepper (,

salt (,

Peel and cube the potatoes then add them to a pan. Cover with water and boil until fork tender and mashable but not too soft, then drain, mash and set aside.&nbsp;

While the potatoes are boiling, add the green onions, lime juice, lime zest, ginger, tamari and curry paste to a food processor. Break the nori sheets up into manageable pieces and put them in the food processor with the other ingredients. Process until it is a paste. The nori tends to stay a little chunkier than everything else and that is ok.

Drain the hearts of palm really, really well, and either grate them, or shred them with a fork, then drain the artichokes and roughly chop. Be sure to drain them throughly and give the artichokes a little squeeze to get any residual liquid out of them.&nbsp;

Once the potatoes have cooled enough to handle, add the paste and stir through really well so it's evenly distributed then add the shredded hearts of palm and the chopped artichoke and stir through  gently.

Form into patties, squeezing them together really well, then place them on a tray with some baking parchment as you go. To cook you can either pan-fry them, oven bake or cook them on a griddle. They are best pan-fried as they develop a lovely golden crust.

Warm a couple tablespoons of oil in a pan over medium high heat. Once really hot add the crab cakes carefully. Leave them well alone for around 4 minutes to allow a thick, golden crust to develop then turn over and do the same on the other side. Remove from the pan and rest them on some kitchen paper to absorb excess oil. Your pan probably wont be big enough to cook them all at once so have the oven on low and pop the cooked ones in there to keep warm while you cook the rest.

To pan-fry

Warm your griddle to a medium high heat. When hot carefully place the crab cakes on the griddle and cook for 4-5 minutes each side.&nbsp;

To griddle

Place on a tray on lightly greased baking parchment and bake at 400°F for around 25 minutes. Turn over half way through.&nbsp;

To oven bake

https://content.jwplatform.com/videos/VnLaeTiv.mp4

Vegan Crab Cakes that are tender, moist, full of texture, packed with flavour &amp; subtly &#39;fishy&#39;. They are so like the real deal and they are really easy to make!

Nothing fishy about this recipe here! Lump vegan crab cakes with jackfruit, corn, and green onions. Paired with tartar sauce, this recipe will have vegans and vegetarians swooned!

Vegan Jackfruit "Crab" Cakes with Tartar Sauce

jackfruit (in brine or water)

Tablespoons green onions (chopped)

corn (thawed)

juice lemon

vegan mayonnaise (I like JUST mayo brand)

breadcrumbs (plus more for rolling (I used whole wheat))

Old Bay spice (plus more for rolling)

salt and pepper (to taste)

butter lettuce

Make flax egg: Mix ground flaxseed and water and let sit for 5-10 minutes.

Drain jackfruit and put in a large mixing bowl. Using hands, break apart jackfruit chunks, discarding any seeds or seed casings.

Add remaining&nbsp;ingredients minus canola oil for crab cakes into mixing bowl and mix well with a rubber spatula.

Pour some breadcrumbs (about 1/4 cup) and Old Bay spice&nbsp;(about 1 teaspoon) onto a plate. Mix well.

Using a 1/4 cup, scoop out crab cake mixture and form patties with hands. Roll in breadcrumbs, ensuring both sides are coated evenly.

Place a nonstick pan on medium heat. Once hot, add 1/2 teaspoon canola oil and place patties onto the pan. Let cook 3-4 minutes on each side. I like to cook no more than 2 at a time. Add 1/2 teaspoon more oil between each round of cooking.

Mix together all ingredients for the sauce. Adjust seasonings as needed.

Make Tartar Sauce:

Serve jackfruit cakes warm on butter lettuce. Add fresh lemon juice and server with tartar sauce.

To Serve (optional):

I was devastated when Trader Joe's discontinued their vegan crab cakes. They were too greasy, but I managed to squeeze out a lot of the oil with paper towels. Anyway, I began searching for a recipe online and found this one. Oh. My. Gosh. They are even better than Trader Joe's!!! I did make one substitution. I don't use oil, ever. So instead of mayo I used a combo of Kite Hill vegan Chive Cream Cheese and Trader Joe's Tahini to make the 1/4 cup of mayo. It gave the right texture but didn't alter the taste. Instead of frying them in oil, I used my air fryer. FABULOUS! Thank you so much for developing this recipe. I know it took a lot of time and effort.

I've made these "crab cakes" numerous times. They are absolutely amazing.   Hands down one of our favorite vegan recipes.

I tried these tonight and they were delicious. I hadn’t tried jackfruit before, therefore I was pleasantly surprised. I didn’t have enough mayonnaise, so I just used ketchup and needless to say it worked quite well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590512014/bslmabs21gubc5s9imii.mp4

Lump jackfruit cakes packed with corn and green onions are the next best thing! All simple ingredients and so easy to make. Pair with a creamy vegan tartar sauce for a satisfying meal or appetizer.

Vegan Jackfruit "Crab" Cakes

Jackfruit vegan crab cakes are easy to make and are perfect for an entree or an appetizer.

crab meat

flax

yellow mustard

Old Bay Spice (SEE NOTE)

vegan Worcestershire sauce (we use Annie’s brand)

garlic (minced, garlic

chives (minced)

cilantro (minced)

bread crumbs

salt and pepper

Make the flax eggs and set aside for 10 minutes so it thickens.

Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.

Add the jackfruit, flax egg, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into patties (you decide how big they should be). The amount that this recipe makes depends on how large you make the patties.

Place the patties on a plate and refrigerate for at least an hour.

To Bake:

Preheat the oven to 375°F (176˚C) and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake another 10 minutes, or until golden brown and firm to the touch.

To Fry:

Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 to 7 minutes). Flip and cook another 5 to 7 minutes, or until golden brown and firm to the touch. Place a cover on the pan to ensure that the center gets hot.

Serve with vegan tartar sauce or sriracha and a lemon wedge.

Enjoy!

Definitely a hit with this Louisiana boy. My jack fruit came in a brine so after reading your comments and everyone else that left comments, I cut the salt in half and the Old Bay just a bit. I learned something here and it gives me a lot of ideas for future experiments. How about a casserole dish based on the same recipe? I'll bet there are a lot of great cooks out there like you who could put this recipe on steroids. This was finger licking good just the way you instruct and plan on using this recipe in the future. Excellent! Thanks!

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The most viewed vegan crab cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed vegan crab cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine