Vegan Crab Cakes

I had such high hopes for this recipe. Everything went great until I tried to fry them. These cakes made the oil splatter like nothing I have ever seen. I guess it was the chickpeas? Seriously, I have oil on my walls 4 feet away. This made such a mess! And then the cakes didn’t want to stay together. The ones pictured are the two best, the rest fell apart. They tasted good, but it was such an ordeal to cook them. Ugh.

rating: 9 (on taste), 4 (to cook)

Vegan Crab Cakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 6-8


1 can garbanzo beans, rinsed. Save liquid
2 cans hearts of palm, drained & rinsed
6 tablespoons reserved garbanzo bean liquid
1/4 cup vegan mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons worcestershire sauce
2 teaspoons mustard
1/2 cup green onion, diced
1/2 tablespoon kelp or dulce flakes
1 tablespoon of dried parsley
1 teaspoon Old Bay Seasoning (or any seafood seasoning)
1/2 teaspoon salt, more to taste
1/2 teaspoon garlic powder
1 cup of breadcrumbs (panko or regular)
1/4 cup of 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 by manually, just use a fork or your hands to shred everything up. Set aside.
In a large mixing bowl, whisk together the reserved liquid (from the beans), the vegan mayonnaise, lemon juice, worcestershire sauce, mustard and all the dry seasonings. 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 15 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 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 on 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 on the pan and you hear it sizzle, it’s ready. 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 some vegan tartar sauce and a lemon wedge. Enjoy!


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