Vegan Crab Cakes

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If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They’re super delicious, packed with flavor, and very easy to make. The recipe comes together in only 20 minutes! 

three vegan crab cakes on a bed of salad with lemon wedges on the side

Why This Recipe Works

If you used to like fish but you’re avoiding it because you’re vegan, this is the perfect recipe for you! 

Before I became vegan, I really liked fish and fortunately there are some great and easy ways to make vegan fish alternatives at home. These crab cakes are the perfect example! 

The hardest part is achieving the “fish-like” taste. You can, however, get your vegan fish to taste like the ocean by adding seaweed. Also use  seasonings and sauces that are usually used for seafood dishes like dill, fish seasoning, and lemon. 

I experimented quite a bit with this recipe until I was 100 percent satisfied. The most popular bases for vegan crab cakes are artichokes, hearts of palm, chickpeas, and jackfruit. I think the combination of canned artichoke hearts and chickpeas really does the trick! 

I’ve also tried vegan crab cakes with hearts of palms, but I preferred the vegan crab cakes with artichokes. The artichokes make an amazing texture!

To provide them with a bit more texture I also added diced celery and bread crumbs. The chickpeas and the bread crumbs make them hold together really well. 

To give them the perfect ocean-like taste, I seasoned them with chopped dill, parsley, lemon juice, fish seasoning, and vegan Worcestershire sauce. 

And the best thing is that you don’t need any fancy or hard-to-find ingredients for this recipe. You can find all of the ingredients in any regular supermarket. 

The plant-based crab cakes are ready in only 20 minutes! So it’s a great recipe for busy weekdays and it’s also perfect for a special occasion. 

I served them with homemade vegan remoulade sauce with lots of fresh dill and lemon juice. We enjoyed them with a green salad but they’re also great with a potato salad or even on a sandwich. 

What Goes Into This Recipe

the ingredients that go into this recipe on a marble countertop with labels

  • Chickpeas  – either canned or you can cook them yourself. I usually use my Instant Pot to cook them. 
  • Artichokes – use canned artichoke hearts.
  • Mustard – use Dijon mustard.
  • Bread Crumbs – use gluten-free ones if necessary. 
  • Worcestershire Sauce – Worcestershire sauce is not always vegan as it often contains anchovies or fish sauce. Check the labels and make sure to use a vegan version. 
  • Fish Seasoning – I used Old Bay fish seasoning. 
  • Vegan Mayonnaise – either use store-bought vegan mayonnaise or make your own vegan mayo. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside. Then add the garlic and cook for another minute. Set aside.

2./3. Step: Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture.

4. Step: Squeeze the lemon. 

a collage of four photos that show how to make this recipe

5. Step: Add the remaining ingredients (including the cooked onion and the garlic) to the mashed chickpeas and season with salt and pepper.

6. Step: Form eight crab cakes.

7. Step: Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they’re lightly browned.

8. Step: Serve them with a green salad and top them off with vegan mayonnaise or remoulade. Either use store-bought vegan mayonnaise or make your own. 

Recipes Notes:

  • This recipe yields 6-8 cakes depending on your preferred size. 
  • The fresh herbs (dill and parsley) are important for the taste. Don’t leave them out!
  • If you have problems finding vegan Worcestershire sauce, you could replace it with soy sauce or tamari.
  • I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like.

FAQs: 

How Long Do The Crab Cakes Last? 

You can keep leftovers in an airtight container in the fridge for up to 3 days. 

Can I Freeze Them?

Yes, they freeze really well. Let them cool down completely before freezing them for up to 3 months. 

You could also freeze the patties before pan-frying them. Simply let them thaw in the fridge overnight or for a few hours at room temperature before you pan-fry them. 

Can I Make Them Gluten-Free? 

Yes, you can easily make them gluten-free by using gluten-free bread crumbs. Worcestershire sauce is usually gluten-free. If you have trouble finding it you could replace it with tamari as soy sauce is not gluten-free. 

three vegan crab cakes on a white plate on a wooden countertop

Related Recipes 

  • Vegan Tuna Sandwich with Chickpeas
  • Easy Vegan Poke Bowl with Watermelon “Tuna” 
  • Corn Fritters 
  • Vegetable Potato Fritters 

I Love To Hear From You! 

I hope you like these vegan crab cakes as much as we do around here.

If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

Vegan Crab Cakes

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Vegan Crab Cakes

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If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make. 
Course Entrée
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 crab cakes
Calories 185kcal
Author Sina

Ingredients

  • 2 cups cooked chickpeas
  • 2 cans artichoke hearts in brine, drained and roughly chopped
  • 1/2 cup chopped red onion
  • 2 cloves of garlic, minced
  • 3 teaspoons fresh lemon juice
  • 1 stalk of celery, chopped
  • 2 teaspoons Dijon mustard
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped dill
  • 1 cup panko bread crumbs
  • 2 teaspoons vegan Worcestershire sauce
  • 2 teaspoons fish seasoning (for example Old Bay)
  • salt, to taste
  • black pepper, to taste

Instructions

  • In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
  • Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
  • Form eight vegan crab cakes.
  • Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they’re lightly browned. 
  • I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.

Notes

  • This recipe yields 6-8 cakes depending on your preferred size. 
  • The fresh herbs (dill and parsley) are important for the taste. Don’t leave them out!
  • If you have problems finding vegan Worcestershire sauce, you could replace it with soy sauce or tamari.
  • I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like.
  • You can keep leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition

Calories: 185kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 579mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 25.5mg | Calcium: 63mg | Iron: 1.9mg

The post Vegan Crab Cakes appeared first on Vegan Heaven.





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