Vegan Crab Cakes

This is a quick and easy recipe that will have you overly satisfied! Out of all the different techniques of making Vegan crab cakes that I have created, this by far is my best! The texture and flavors are on point, and taste just like real crab meat!

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Servings: 4

Prep Time: 20:00

Cook Time: 20:00

Main Ingredients

2 cans of hart of palm, drained and rinsed

1 cup cooked chickpeas

1/4 cup aquafaba (the water that the chickpeas where cooked in, or the water from the can if you're using canned chickpeas)

4 tbsp vegan mayo

2 tsp dijon mustard

1 tsp worchester sauce

1 tsp liquid smoke

2 tbsp lime juice

1 tsp garlic powder

1 tsp sea salt

2 tsp old bay seasoning

1/8 tsp cayenne pepper

1/2 cup chopped green onions

1/2 cup chopped fresh parsley

1 cup panko breadcrumbs


1In a food processor, add heart of palm and cooked chickpeas.

2Plus ingredients together until the texture is flaky and resembles crab meat.

3In a large bowl add aquafaba, and whisk liquid for 1 minute until it turns white and foamy (like egg whites).

4Next add in vegan mayo, dijon mustard, Worchester sauce, liquid smoke, lime juice, garlic powder, salt, old bay seasoning, cayenne pepper, and the heart of palm/chickpea mix.

5Carefully mix all the ingredients together, making sure the flavor is evenly distributed.

6Using a measuring spoon (to ensure equal sizing), scoop out the "crab" cake mix and shape into the desired disk size.

7Once done, place "crab" cakes into the freezer for 10-15 minutes, this will help keep the hold while frying them later.

8To shallow fry; in a large skillet add cooking oil (I used 1/2 cup canola oil for its high smoke point) on medium heat.

9Cook "crab" cakes for 3-5 minutes on both sides until golden brown.

Additional Notes

Enjoy these Vegan "Crab" Cakes just as you would any other crab cake! I served mine on a bed of mixed spring salad, with a drizzle of extra virgin olive oil, lime juice, salt, and cayenne pepper.

Please give this recipe a try and let me know what you think!

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