Vegan Crab Cakes – Food Faith Fitness

These Vegan Crab Cakes are so good that you will be surprised that so much delicious flavor comes from combining chickpeas, artichoke hearts, and hearts of palm.

Although I’m not a vegan, I recently hosted my daughter’s bridal shower, and three of the five tea sandwiches I made were vegan. They were amazing. In my quest to reduce red meat consumption, I’m finding it easy to transition to more plant-based foods, especially when you have recipes as delicious as these vegan crab cakes.

I thought replicating something as popular as crab cakes would be complicated, but it was surprisingly simple. The result was a dish I could feel comfortable serving my vegan friends and those with shellfish allergies.

As a die-hard lover of crab cakes, I now frequently rotate this recipe in my kitchen. I’m having fun experimenting with different sauces based on my mood. While tartar sauce is a favorite, I’ve also enjoyed combining these vegan crab cakes with cocktail sauce, Louie dressing when enjoying them atop a salad, and even a hoisin and soy dipping sauce. Yum!

Are Vegan Crab Cakes Healthy?

Vegan crab cakes can be a healthy part of a well-balanced diet. They provide abundant fiber and nutrients from various plant-based ingredients, including artichokes, hearts of palm, green onions, and chickpeas. The recipe also features olive oil for frying, but you can use avocado oil if preferred. Use a nonstick pan to reduce the oil needed to pan-fry these cakes. You can also air fry or bake these crab cakes for a less greasy option. I’ve made this recipe all three ways, and it turned out great each time. My favorite method was air frying only because I am hooked on using my air fryer these days.

How To Get The Perfect Texture For Your Vegan Crab Cakes

One of the things that makes crab cakes so good is the texture of the crab meat. That’s why I like using hearts of palm and artichoke hearts in this recipe, together they provide textures pretty similar to crab meat. Combining these ingredients with mashed chickpeas (garbanzo beans) gives you an ideal mixture that creates an excellent base for your cakes. I like to use the food processor for the chickpeas, but I hand-mash the hearts of palm and artichokes so they don’t get too mushy.

INGREDIENTS

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) artichoke hearts, drained
• 1 can (15 ounces) hearts of palm, drained and roughly chopped
• 3 tablespoons vegan mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons green onion chopped (plus more for garnish)
• 1/4 teaspoon kosher salt
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3/4 cup panko breadcrumbs
• Olive oil for frying
• Vegan tartar sauce for dipping

FAQs & Tips

Serving Suggestions

While your first thought might be to top a toasted bun with Vegan Tartar Sauce and one of these delectable patties, don’t let your imagination stop there. Serve these vegan crab cakes alongside this refreshing Avocado Salad or this delicious Guacamole Salad. Seriously, these cakes are perfect with avocado in any form.

If you are hosting a party, consider making smaller versions of these crab cakes to serve alongside Vegan Stuffed Mushrooms and Vegan Broccoli Salad. These recipes go great together, and your guests will love them. Enjoy!