I gotta admit it, after watching Seaspiracy I'm feeling even more inspired to come up with vegan seafood dishes! Last week I gave you Vegan Lobster, a few weeks earlier was my Jackfruit Salad Sandwich and before that, there was Heart of Palm Calamari, and Tofish and Chips, to name a few! This week, I'm tackling Crab Cakes! Or, I should say Easy Vegan Crab Cakes to be exact 😉
Flaky, tender, and creamy, Easy Vegan Crab Cakes are next-level good! The nori (seaweed) adds slight fishiness to the taste. Just look how moist and delicate they are! A perfect option for an appetizer or a main, these are sure to please the seafood lover in your house, all the while leaving our fishy friends alone!
Oooh baby, you are going to love how amazing these taste! Just 9 ingredients and super easy to make. Vegan Crab Cakes can be pan-fried or I also included air-fryer or oven instructions as well! Oh, and they can be made oil-free! Win win win.
I've got so many Vegan Seafood options now - I had to make a new category on my blog dedicated to it! I hope you enjoy these Easy Vegan Crab Cakes as well as my other vegan seafood dishes! I really believe we can do our part to help save the oceans - one meal at a time 🙂
How to make vegan crab cakes:
To a food processor, add chickpeas, artichokes, panko breadcrumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still.
If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.
Divide the mixture into 6 and use your hands to form 6 patties. Alternatively, you can make more as smaller patties.
Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties and fry 3 - 5 minutes per side until golden brown.
See the recipe notes for air-fryer or baked methods, both of which can be made oil-free.
These vegan crab cakes go beautifully with my Vegan Tartar Sauce (Page 144 in Fuss-Free Vegan) a squeeze of lemon, and a side serving of salad or cooked greens. Yum!
Bon appetegan!
Sam Turnbull.
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Easy Vegan Crab Cakes
Servings: large vegan crab cakes
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Ingredients
- 1 can (19 oz) chickpeas,, drained and rinsed
- 1 can (14 oz) marinated artichoke hearts, drained and rinsed
- ¾ cup panko breadcrumbs, (gluten-free if preferred)
- 1 sheet nori, chopped into small flakes
- ¼ cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons light oil,, for frying (optional)
- For garnish: lemon wedges, chopped parsley, chopped dill, and/or vegan tartar sauce, (optional)
Instructions
- To a food processor, add the chickpeas, artichokes, panko bread-crumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still. If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.
- Divide the mixture into 6 and use your hands to form 6 patties.
- Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties, and fry 3 - 5 minutes per side until golden brown. Serve hot.
Notes
Nutrition
Patricia Anderson says
Can this recipe be made gluten free?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely! Just use gluten-free bread crumbs like these ones. All of the other ingredients are gluten-free so that's the only change you will need to make. Enjoy!