Vegan Crab Cakes
When it comes to plant-based cuisine, the possibilities are endless, and these Vegan Crab Cakes are a perfect example of how you can create mouthwatering dishes without any animal products. With a delightful mix of chickpeas, artichoke hearts, and hearts of palm, these cakes are not only packed with flavor but also provide a satisfying texture that mimics traditional crab cakes. Whether you’re hosting a dinner party, looking for a tasty appetizer, or simply craving something unique, these Vegan Crab Cakes will impress both vegans and non-vegans alike!
Why This Recipe Is Reliable
This Vegan Crab Cakes recipe is reliable for several reasons. Firstly, it uses familiar ingredients that are readily available in most grocery stores, making it accessible for everyone. Secondly, the combination of chickpeas, artichoke hearts, and hearts of palm provides a deliciously savory base that holds together beautifully, ensuring your cakes won’t fall apart during cooking. Finally, with a touch of Old Bay seasoning, these cakes deliver that iconic seafood flavor that will take your taste buds on a delightful journey. So, if you’re looking for a recipe that’s easy to follow and yields consistently delicious results, look no further!
Ingredient Rundown
To make these scrumptious Vegan Crab Cakes, you will need the following ingredients:
- 1 can (15 ounces) chickpeas – Drained and rinsed for a protein-packed base.
- 1 can (15 ounces) artichoke hearts – Drained to add a unique flavor and texture.
- 1 can (15 ounces) hearts of palm – Roughly chopped to mimic the flaky texture of crab.
- 3 tablespoons vegan mayonnaise – This adds creaminess and binds the ingredients together.
- 1 1/2 tablespoons Dijon mustard – For a zesty kick that enhances the flavors.
- 2 tablespoons green onion – Chopped for a fresh, oniony burst.
- 1/4 teaspoon kosher salt – To season the mixture.
- 2 teaspoons Old Bay seasoning – The secret ingredient that gives these cakes their seafood-like essence.
- 1/4 teaspoon black pepper – For a hint of spice.
- 3 tablespoons all-purpose flour – To help bind the mixture.
- 3/4 cup panko breadcrumbs – For a crunchy exterior.
- Olive oil – For frying until golden and crispy.
- Vegan tartar sauce – For dipping, to complete the dish.
Tools & Equipment Needed
To whip up these Vegan Crab Cakes, you’ll need a few essential kitchen tools:
- Mixing Bowl – For combining all the ingredients.
- Fork – To mash the chickpeas and mix the ingredients thoroughly.
- Frying Pan – To cook the cakes to golden perfection.
- Spatula – For flipping the cakes without breaking them.
- Measuring Cups and Spoons – To ensure accurate ingredient measurements.
Build Vegan Crab Cakes Step by Step
Step 1: Prepare Your Ingredients
Start by draining and rinsing the chickpeas, artichoke hearts, and hearts of palm. Make sure to chop the hearts of palm roughly to achieve a flaky texture similar to crab meat.
Step 2: Mash the Chickpeas
In a large mixing bowl, use a fork to mash the chickpeas until they are mostly smooth but still have some texture. This will form the base of your crab cakes.
Step 3: Mix in the Other Ingredients
Add the drained artichoke hearts, chopped hearts of palm, vegan mayonnaise, Dijon mustard, green onion, kosher salt, Old Bay seasoning, and black pepper to the mashed chickpeas. Stir until well combined.
Step 4: Incorporate the Flour and Breadcrumbs
Sprinkle in the all-purpose flour and panko breadcrumbs. Mix everything together until the mixture holds together but is still slightly crumbly. If it seems too wet, add a little more flour.
Step 5: Form the Cakes
Using your hands, form the mixture into patties about 2-3 inches in diameter. You should get roughly 8-10 cakes, depending on the size.
Step 6: Heat the Oil
In a frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan for frying.
Step 7: Fry the Cakes
Once the oil is hot, carefully place the cakes in the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
Step 8: Drain and Serve
Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm with vegan tartar sauce and garnish with additional green onions.
Holiday & Seasonal Touches
Elevate your Vegan Crab Cakes with these festive touches:
- Serve with Lemon Wedges – A squeeze of fresh lemon juice adds brightness.
- Pair with a Side Salad – A crisp salad with seasonal greens complements the richness of the cakes.
- Use Seasonal Herbs – Fresh dill or parsley can enhance the flavor profile.
- Make it a Platter – Serve alongside other appetizers for a delightful holiday spread.
Cook’s Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add other vegetables, like bell peppers or corn, for added flavor and texture.
- If you prefer baking, place the formed cakes on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes, flipping halfway through.
- Adjust the amount of Old Bay seasoning to suit your taste; it can be quite potent, so start small!
Prep Ahead & Store
You can prep these Vegan Crab Cakes ahead of time. Form the patties and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld beautifully. If you want to make them in bulk, you can freeze the uncooked patties. Just place them on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They can be stored for up to 3 months. To cook from frozen, simply fry them as you would fresh cakes, adding a few extra minutes to the cooking time.
Ask the Chef
Can I use canned crab meat instead of chickpeas?
This recipe is specifically designed to be vegan, so using canned crab meat would not be suitable. However, if you’re looking for a non-vegan option, you could certainly experiment with it, but the flavor profile will change significantly!
What can I use instead of vegan mayonnaise?
If you don’t have vegan mayonnaise, you can substitute it with silken tofu blended until smooth or a mixture of aquafaba (chickpea brine) and a bit of olive oil for creaminess.
Can I bake these Vegan Crab Cakes instead of frying them?
Absolutely! You can bake them for a healthier option. Just preheat your oven to 375°F, place the cakes on a parchment-lined baking sheet, and bake for about 20-25 minutes, flipping halfway through for even browning.
What is Old Bay seasoning, and can I make my own?
Old Bay seasoning is a classic blend used primarily for seafood, containing a mix of celery salt, bay leaves, mustard, and other spices. If you don’t have it, you can make a similar mix at home with equal parts celery salt and paprika, adding in a pinch of black pepper, cayenne, and nutmeg.
More from the Kitchen
- Sally’s Baking Addiction – For delightful baked goods and dessert inspiration.
- Pinch of Yum – For delicious and approachable meals from around the world.
- Minimalist Baker – For simple, quick recipes that require 10 ingredients or less.
Final Bite
These Vegan Crab Cakes are not only delicious but also a wonderful way to enjoy a classic seafood dish in a plant-based format. With the right balance of flavors and textures, they make for a perfect appetizer or main dish that everyone will love. Whether you’re cooking for a special occasion or just treating yourself to something extraordinary, these cakes are sure to impress. Enjoy them with a side of vegan tartar sauce for the ultimate dining experience!
Vegan Crab Cakes
Ingredients
Equipment
Method
- Start by draining and rinsing the chickpeas, artichoke hearts, and hearts of palm. Make sure to chop the hearts of palm roughly to achieve a flaky texture similar to crab meat.
- In a large mixing bowl, use a fork to mash the chickpeas until they are mostly smooth but still have some texture. This will form the base of your crab cakes.
- Add the drained artichoke hearts, chopped hearts of palm, vegan mayonnaise, Dijon mustard, green onion, kosher salt, Old Bay seasoning, and black pepper to the mashed chickpeas. Stir until well combined.
- Sprinkle in the all-purpose flour and panko breadcrumbs. Mix everything together until the mixture holds together but is still slightly crumbly. If it seems too wet, add a little more flour.
- Using your hands, form the mixture into patties about 2-3 inches in diameter. You should get roughly 8-10 cakes, depending on the size.
- In a frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to cover the bottom of the pan for frying.
- Once the oil is hot, carefully place the cakes in the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil. Serve warm with vegan tartar sauce and garnish with additional green onions.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add other vegetables, like bell peppers or corn, for added flavor and texture.
- If you prefer baking, place the formed cakes on a parchment-lined baking sheet and bake at 375°F for 20-25 minutes, flipping halfway through.
