These tasty plant-based crab cakes are crispy on the outside and tender inside. Featuring hearts of palm, chickpeas, and loads of flavor. Fresh, flavorful, and healthy vegan crab cakes topped with a simple homemade white sauce. Enjoy as an entrée or appetizer. Great for parties and get-togethers!
These are not your ordinary crab cakes. These crabless patties are simple to make, taste great, and are quite healthy. They’re plant-based, vegan, oil-free, and can be made gluten-free.
Comprised primarily of hearts of palm, garbanzo beans (or chickpeas), and corn, the binder is a healthier tartar sauce made with yogurt. For a cajun twist, you can opt for a remoulade sauce. But I’ll get to that in a moment.
The structure of these plant-based and vegan crab cakes comes from hearts of palm, chickpeas, corn, and panko crumbs. When combined, this trio provides satisfying substance and structure that look, taste, and feel like crab cakes.
The reminiscent flavors come from the use of Old Bay seasoning blend, kelp granules or pulse flakes, green onions, herbs, and tartar sauce. If you don’t have access to Old Bay, you can make a similar blend.
McCormack’s Old Bay Seasoning is a blend of 18 herbs and spices, including celery seed, paprika, mustard, salt, red pepper, and black pepper. A popular copycat recipe can be found here.
As I’ve already mentioned, this crab cake recipe uses a bit of sauce twice – in the crab cakes themselves, as well as to dip in.
When I think of the types of sauces you can serve with crab cakes, two come to mind – tartar sauce and remoulade sauce.
For me, it depends on my mood. Most of the time, I opt for the classic tartar sauce, which accompanies a more traditional Maryland crab cake. Not only does the sauce give these crabless patties moisture, it also acts as a binder and provides loads of flavor.
If you don’t already have a go-to recipe, I urge you to try my Healthier Vegan Tartar Sauce. It’s a tasty plant-based twist on classic tartar sauce, featuring non-dairy yogurt, dill relish, and capers.
You heard that right. It’s made with yogurt instead of mayonnaise. And believe me, it’s a fantastic accompaniment to your favorite vegan fare, including street tacos, fishless sticks, crabless cakes, onion rings, and French fries.
If you aren’t familiar with it, Remoulade Sauce is a classic French sauce made with mayonnaise, herbs, capers, pickles, and horseradish. Since the French had quite a bit of influence in Cajun cuisine, it’s quite popular in Louisiana.
Much like tartar sauce, remoulade sauce is a delicious accompaniment to spicy Cajun foods like po boys, crab cakes, crawfish, and shrimp. I also think it’s delicious on onion rings and French fries.
And the best part (other than flavor)? Either sauce can be ready in less than 5 minutes! Though, admittedly, and like many sauces, it does taste better if you allow it to rest for at least an hour.
So your first task is to choose which style of crab cake you prefer, then use that sauce to go in and adorn your crab cakes. For instance, if you’re in the mood for a more traditional crab cake, opt for the Healthier Vegan Tartar Sauce. If you’re feeling adventurous and enjoy spicy cajun foods, then try using a remoulade sauce instead.
These Vegan Crab Cakes couldn’t be more simple to make. In fact, I let my food processor do all the heavy lifting, though you could also use a blender or knife. The key is to roughly chop the hearts of palm into flakes. Leave it as chunky as you like. Then shape into small discs or patties. Then dredge each one in panko crumbs.
You have the option to bake your crab cakes in the oven or air fryer, though you can also pan fry them in a skillet on the stove. It’s up to you. All three produce perfect little crabless cakes.
What pairs well with crab crakes? The potato lover in my recommends mashed potatoes, baked potato, cheezy potatoes, crispy cottage potatoes, potato salad, or french fries.
Oh, and cole slaw and salad are always good stand-bys as well. I especially enjoy these crab cakes with my Zesty Corn Slaw. Though, sautéed, roasted, or grilled vegetables are also really tasty with crab cakes. This includes roasted peppers, eggplant, zucchini, and asparagus.
Store these Vegan Crab Cakes in a single layer in an air-tight container. Refrigerate for up to five days.
If you want to freeze these crab cakes, line an air-tight container with parchment paper and place uncooked crab cakes in a single layer. Cover and freeze for up to three months. Thaw overnight and cook according to the method directions – air fryer, oven or stovetop.
I hope you enjoy these Vegan Crab Cakes as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!!
This recipe makes 12 patties.
Ingredients
- 24 ounces canned hearts of palm, drained
- 1 cup garbanzo beans, cooked and drained (chickpeas)
- ½ cup fresh or frozen corn (optional)
- 1 tsp Old Bay seasoning
- 1 tsp kelp granules or dulse flakes (optional)*
- 1½ cup panko bread crumbs, divided
- ¼ cup green onions, sliced
- 1 tsp oregano or parsley
- ½ cup Healthy Tartar Sauce (or Remoulade)
- salt and pepper to taste (optional)
Instructions
- In a food processor, pulse the hearts of palm, garbanzo beans, corn, old bay seasoning, and kelp granules (or dulse) until roughly chopped and flaky – do not over-blend.
- In a large bowl, combine the mixture with ½ cup breadcrumbs, green onions, oregano (or parsley), and the tartar sauce (or remoulade).
- Taste and adjust seasonings, as desired.
- Cover and refrigerate for 15-30 minutes.
- Pour the remaining breadcrumbs in a shallow dish.
- Remove the mixture from the refrigerator and divide/form into 12 cohesive patties, about 1 inch thick. (I use a ¼ cup measuring cup to make sure they’re all uniform.)
- Coat each patty in the breadcrumbs and place on a plate or cookie sheet.
- Store covered in the refrigerator until ready to cook, but at least 10 minutes.
- Option 1 – Air Fryer. Preheat the air fryer to 400° F. Bake for 12-15 minutes, or until golden brown.
- Option 2 – Oven. Preheat oven to 425° F. Bake for 20 minutes, flip over, and bake another 20 minutes, or until crispy and golden brown.
- Option 3 – Skillet (stovetop). Heat a non-stick or cast-iron skillet over medium heat. Remove the crab cakes from the refrigerator and cook 3-4 patties for about 4-5 minutes in a little avocado oil, if desired. Then flip over and cook another 4-5 minutes, or until golden. Transfer the patties to a lined plate to keep warm, and continue cooking remaining patties.
- Serve with Healthy Tartar Sauce or Remoulade. Garnish with fresh lemon wedges, sliced green onions, chopped parsley, and/or hot sauce, as desired.
Notes
* If you prefer a stronger fishy smell, use kelp granules, dulse flakes, or torn nori. If you hate fish and the smell of seafood like my husband, feel free to omit them altogether.
Vegan Crab Cakes (crab-free; gluten-free)
Equipment
- food processor
- air fryer, oven, or stove
Ingredients
- 24 ounces canned hearts of palm drained
- 1 cup garbanzo beans cooked and drained (chickpeas)
- ½ cup fresh or frozen corn (optional)
- 1 tsp Old Bay seasoning
- 1 tsp kelp granules or dulse flakes optional*
- 1½ cup panko bread crumbs divided
- ¼ cup green onions sliced
- 1 tsp oregano or parsley
- ½ cup Healthy Tartar Sauce or Remoulade
- salt and pepper to taste optional
Instructions
- In a food processor, pulse the hearts of palm, garbanzo beans, corn, old bay seasoning, and kelp granules (or dulse) until roughly chopped and flaky – do not over-blend.
- In a large bowl, combine the mixture with ½ cup breadcrumbs, green onions, oregano (or parsley), and the tartar sauce (or remoulade). Taste and adjust seasonings, as desired. Cover and refrigerate for 15-30 minutes.
- Pour the remaining breadcrumbs in a shallow dish. Remove the mixture from the refrigerator and divide/form into 12 cohesive patties, about 1 inch thick. I use a ¼ cup measuring cup to make sure they’re all uniform.
- Coat each patty in the breadcrumbs and place on a plate or cookie sheet. Store covered in the refrigerator until ready to cook, but at least 10 minutes.
- Option 1 – Air Fryer. Preheat the air fryer to 400° F. Bake for 12-15 minutes, or until golden brown.
- Option 2 – Oven. Preheat oven to 425° F. Bake for 20 minutes, flip over, and bake another 20 minutes, or until crispy and golden brown.
- Option 3 – Skillet (stovetop). Heat a non-stick or cast-iron skillet over medium heat. Remove the crab cakes from the refrigerator and cook 3-4 patties for about 4-5 minutes in a little avocado oil, if desired. Then flip over and cook another 4-5 minutes, or until golden. Transfer the patties to a lined plate to keep warm, and continue cooking remaining patties.
- Serve with Healthy Tartar Sauce or Remoulade. Garnish with fresh lemon wedges, sliced green onions, chopped parsley, and/or hot sauce, as desired.