These vegan crab cakes are packed with flavor, crispy on the outside, tender on the inside, and completely seafood-free! Made with simple, wholesome ingredients, they’re the perfect plant-based twist on a classic favorite.
“CRAB” CAKES:
- 2 cups drained marinated artichoke hearts chopped into small pieces
- 2 tbsp liquid from marinated artichokes
- 1/4 cup shallot chopped small
- 1/2 cup celery chopped small
- 1 tsp lemon juice
- 1/2 cup chickpea flour
- 2 tsp coconut brown sugar (or regular brown sugar)
- 3 TBSP nori flakes (can sub 2 nori sheets shredded up) (see notes)
SEASONING:
- 2 tsp Old Bay seasoning
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp adobo seasoning
- 1 tsp smoked paprika
- 1 tsp coriander
- 1/4 tsp sea salt
BREADING:
- 1/4 cup chickpea flour
- 1 1/4 cup bread crumbs
- 1/2 cup nondairy milk
- 1 1/2 cup olive oil, for frying
SAUCE:
- 1/2 cup vegan mayo
- 1 TBSP lemon juice ( or apple cider vinegar)
- 1 tsp spicy Dijon mustard
- 1 tsp capers (see notes)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup chopped parsley
GARNISH: Fresh Micro Greens, Lemon slices
DIRECTIONS:
- Chop and Combine: In a large bowl, combine the chopped marinated artichoke hearts, liquid from the artichokes, shallot, celery, and lemon juice. Mix well.
- Add Dry Ingredients: Stir in chickpea flour, coconut brown sugar, and nori flakes.
- Season: Add all the seasoning ingredients (Old Bay, black pepper, garlic powder, onion powder, adobo seasoning, smoked paprika, coriander, and sea salt). Mix until evenly combined.
- Form Patties: Using your hands, shape the mixture into 6-8 small patties. Place them on a baking sheet lined with parchment paper and refrigerate for 20-30 minutes to firm up.
- Prepare Breading Stations:
- In one bowl, place chickpea flour.
- In a second bowl, pour the nondairy milk.
- In a third bowl, place the bread crumbs.
- Bread the Patties:
- Lightly coat each patty in chickpea flour.
- Dip it into the nondairy milk, letting any excess drip off.
- Coat it in the bread crumbs, ensuring it’s fully covered.
- Heat Oil: Heat olive oil in a large skillet over medium-high heat.
- Fry the Patties: Gently place the breaded patties in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy.
- Drain: Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small bowl, whisk together vegan mayo, lemon juice, spicy Dijon mustard, chopped capers, salt, pepper, garlic powder, onion powder, and parsley.
- Plate the “Crab” Cakes: Arrange the crispy “crab” cakes on a platter and garnish with additional fresh parsley and lemon wedges.
- Add Sauce: Serve the cakes with the prepared sauce on the side for dipping or drizzle the sauce over the top
NOTES:
The Secret to That “Seafood” Flavor
A big part of giving these vegan crab cakes their authentic “seafood” flavor is nori flakes, made from dried seaweed commonly used in sushi. Nori brings a subtle, briny taste that mimics the ocean without any actual seafood. You can find nori flakes at most health food stores, Asian markets, or online. If you can’t find the flakes, simply crumble up some nori sheets as a substitute—it works just as well!
For the tangy sauce pairing, capers are the secret ingredient. Their briny, slightly lemony flavor adds the perfect tang you’d expect in a traditional crab cake sauce. While optional, leaving them out will create a milder sauce. If you can’t find capers, finely diced green olives make a great substitute for a similar salty, tangy kick.
These little touches take the recipe to the next level!
