Easy Vegan Crab Cakes

 

No crab, no egg, no dairy — and absolutely no compromise on flavour or texture. These easy vegan crab cakes are made with chickpeas, artichoke hearts, nori seaweed, and a classic blend of Old Bay seasoning, Dijon mustard, lemon juice, and fresh herbs. Crispy golden on the outside, tender and flaky on the inside, they are genuinely one of the most impressive plant-based appetisers you will ever serve. Even committed seafood lovers won't be able to tell the difference.

Prep Time: 15 mins  |  Chill Time: 20 mins  |  Cook Time: 10 mins  |  Total Time: 45 mins | 

Servings: 8 crab cakes    

Ingredients

Crab Cakes:

• 1 can (400g) chickpeas, drained and rinsed
• 2 cans (400g each) artichoke hearts in water, drained and squeezed dry
• 1½ cups panko breadcrumbs, divided (1 cup in mixture, ½ cup for coating)
• 3 tablespoons vegan mayonnaise
• 2 sheets nori (dried seaweed), finely chopped or crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1½ teaspoons Old Bay seasoning (or a mix of celery salt, smoked paprika, and black pepper)
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon garlic powder
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 tablespoons capers, finely chopped
• ½ red bell pepper, very finely diced
• Salt and black pepper to taste
• 2–3 tablespoons neutral oil, for frying

Vegan Tartar Sauce (optional):

• ½ cup vegan mayonnaise
• 1 tablespoon dill pickle relish
• 1 teaspoon capers, finely chopped
• 1 teaspoon fresh dill (or ½ tsp dried)
• 1 teaspoon lemon juice
• Salt and pepper to taste

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Instructions

1. Add the drained chickpeas and squeezed-dry artichoke hearts to a food processor. Pulse 6–8 times until the mixture is coarsely broken down but still has visible chunks — do not over-process into a smooth paste. You want a flaky, textured mixture that resembles pulled crab meat.
2. Transfer the mixture to a large bowl. Add 1 cup of the panko breadcrumbs, vegan mayo, chopped nori, lemon juice, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, parsley, capers, and diced bell pepper. Season well with salt and pepper.
3. Mix everything together until well combined. Taste and adjust seasoning — it should be well-seasoned before cooking.
4. Place the mixture in the freezer for 20 minutes to firm up. This is the key step that helps the crab cakes hold together perfectly during cooking.
5. Spread the remaining ½ cup of panko on a shallow plate. Remove the mixture from the freezer and divide into 8 equal portions. Shape each into a thick, round patty approximately 2–3 inches wide. Press each patty into the panko on both sides to coat.
6. Heat oil in a large non-stick or cast iron skillet over medium-high heat. Working in batches to avoid crowding, fry each crab cake for 3–4 minutes per side until deeply golden brown and crispy. Transfer to a paper towel-lined plate.
7. For the tartar sauce, simply whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
8. Serve the vegan crab cakes hot with tartar sauce, lemon wedges, and a side salad or coleslaw.

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Notes

• Squeezing the artichokes: This step is critical. Artichoke hearts hold a great deal of moisture that will make the patties fall apart if not removed. Use your hands to firmly squeeze as much liquid as possible from each artichoke before adding to the food processor.
• Nori: This dried seaweed is the secret ingredient that gives these cakes their unmistakable oceanic flavour. Find it in the Asian foods aisle at most supermarkets, or at Asian grocery stores. Crumble it as finely as possible.
• Air fryer method: Spray the formed crab cakes with oil and air fry at 190°C (375°F) for 12–14 minutes, flipping halfway, until deeply golden.
• Baked method: Place on a lined baking sheet, brush lightly with oil, and bake at 220°C (425°F) for 20–25 minutes, flipping once halfway, until golden and firm.
• Make ahead: The uncooked mixture or shaped raw patties can be refrigerated for up to 4 days or frozen for up to 3 months. Cook directly from frozen, adding a few extra minutes per side.

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