Vegan "Crab" Cakes

People often ask me if there is any foods that I miss, now that I am plant based. Before I gave up animal protein completely, I still had a very limited selection of animal foods that I would consume on the regular. Seafood was the at the top of my list for animal protein. I loved fish, shrimp, and crab. I lived for a good crab cake! I’ve recently tried to find different recipes for a plant based version.

I’ve played around with a couple of different vegan “crab” cake recipes, and I’ve narrowed it down to this one. It is the perfect texture, holds together well for frying, and the flavor is out of this world.

What you will need:

1 (14 ounce can) Artichoke Hearts, drained

1 (14 ounce can) Cooked chickpeas, drained and rinsed

3/4 cups panko breadcrumbs for batter , 1/2 cup for coating

2 tablespoons Vegan mayonnaise (I use chipotle mayo)

1 Jalapeno pepper, minced (I keep the seeds, but feel free to remove seeds to make it less spicy)

1 teaspoon of Dijon mustard

6 tablespoons of safflower oil (you can use grape seed, or canola as well)

1 teaspoon of red wine vinegar

1 1/2 tablespoons of Old Bay Seasoning (this is the key!)

  1. Place your artichokes and chickpeas in a food processor and pulse them together, leaving a nice texture (think of what crab meat looks like).

  2. Take the mixture and put in a large bowl. Add the 3/4 cup of breadcrumbs, vegan mayo, jalapeno, Old Bay seasoning, red wine vinegar, and mustard. Combine all of the ingredients.

  3. Place your remaining breadcrumbs on a plate. Form your “crab” mixture into small patties. Make sure that the patties are packed tight, then coat them in the breadcrumbs on each side. This recipe will make approximately 8 2-inch wide patties.

  4. In a large skillet, heat your oil over medium high heat. Once oil is hot, place your patties in the skillet and fry them on each side for approximately 3-4 minutes. You should have a nice golden brown crust on each side. Transfer patties to a a plate lines with paper towels to cool.

  5. Serve with your favorite sauce, I particularly enjoy it with tarter sauce.


If you try this recipe, let me know! Tag me on Instagram @naturalgracedaily, Twitter: _naturalgrace, and Facebook: Natural Grace Daily