What are vegan crab cakes made of?

Vegan crab cakes can be made out of plant-based ingredients like hearts of palm, jackfruit, artichoke hearts, farro, and chickpeas. Panko bread crumbs or crackers is often used as a binder, while Old Bay and dill add a seafood flavor and aroma.

What is a vegan crab cake?

A vegan crab cake looks, smells, and tastes like crab, without containing any crab. When making vegan crab cakes, avoid adding any animal-based products like mayonnaise, dairy, or egg. There are plenty of recipes online that provide guidance on this!

What is a vegan substitute for crab meat?

Hearts of palm, artichoke hearts, and jackfruit are excellent substitutes for crab meat as they mimic the neutral flavor and flaky texture of crab meat.

How do you make vegan crab cakes?

Vegan crab cakes are made by taking a flaky plant-based ingredient like jackfruit, artichoke hearts, or hearts of palm and blending them with panko bread crumbs or crushed crackers for a binding element. Once formed into patties, they can be pan-fried or baked to create a crispy exterior.

Best Vegan Crab Cakes

Description

These easy vegan crab cakes are the best! Made with hearts of palm, they have a great texture and are so fun to make. Perfect for light summer dinners, appetizers, brunch, and parties!

Ingredients

for the vegan crab cake mixture

14 oz. can of whole hearts of palm
1 tsp Old Bay seasoning
1/2 tsp dried dill
few pinches of salt
1/2 cup panko bread crumbs
1/4 cup chopped scallions
1/4 cup frozen corn kernels
1/8 cup minced prepared roasted red pepper (gently squeeze some of the moisture out after mincing)

for pan frying

3/4 cup corn flour
oil, for pan frying

for the sauce

1/4 cup sriracha OR 1/2 tsp dried dill, mixed with 1/4 cup vegan mayo

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Instructions

to prepare the vegan crab cake mixture

Place the hearts of palm into a food processor and pulse three times. You’ll want the mixture to be broken up, but still a little chunky. (You can also gently mash with a fork.)
Transfer the mixture to a medium-sized bowl.
Add the Old Bay, dill, and salt and gently stir to coat. Fold in the rest of the crab cake ingredients.
Cover and allow to refrigerate for about an hour or up to overnight.

to assemble the vegan crab cakes

When you are ready to make the crab cakes, place the corn flour into a shallow and wide bowl.
Preheat a cast iron pan over medium heat for about 3 minutes.
Divide the crab cake into 6 equal-sized portions.
Roll them into balls, then flatten them out between your palms a bit.
Gently place them, one by one, into the corn flour to coat, tapping off any extra. They will be really fragile, so if they break apart, just gently reshape and redust with the flour as needed.
Coat the bottom of the pan with oil, wait one minute, then gently place the crab cakes into the hot pan. Pan fry for 2-3 minutes on each side or until golden brown. Flip really gently to avoid breaking.
Transfer to paper towels to slightly drain.
Serve immediately drizzled with the vegan mayo sauce.

Notes

You can also bake these crab cakes! Just preheat a cast iron pan in a 450-degree oven. Drizzle the bottom of the pan with oil and place the dusted crab cakes into it. Flip so the tops are slightly oiled, and bake on each side for 15-20 minutes, until golden brown.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Vegan Seafood
Method: Processed, Pan-fried, Baked
Cuisine: American