If you love modern vegan eats or long for that crab cake flavor, you’re going to love this vegan Crab Cake Sandwich! These crab cakes are quick, easy, affordable, has a generous amount of ingredients but all are staples, packs tons of veggies, tons of flavor and texture, can be made into mini crab cakes or sliders, making them perf for entertaining, and they can easily be made in bulk!!

Crab Cake Sandwich With Remoulade Sauce [Vegan]

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Cooking Time



For the crab cakes:

  • 1 8-oz jar artichokes in water, drained, chopped
  • 3/4 can chickpeas (rinsed)
  • 1/2 cup finely chopped shallot
  • 3/4 cup finely chopped celery
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • 3/4 cup chickpea flour
  • 1 teaspoon old bay seasoning
  • Salt/Pepper as needed
  • 3 tablespoons fresh dill
  • 3 tablespoons fresh parsley (chopped)
  • 3/4 cup panko
  • 2 1/2 tablespoons vegan egg combined with 3/4 cup almond milk or water
  • 1/3 cup vegan mayo
  • 1/3 cup dijon mustard
  • 1 tbsp vegan Worcestershire (optional)
  • Oil for frying

For the sauce:

  • 1/2 cup vegan mayo
  • 1/2 cup dijon
  • 2 tablespoons capers
  • 6 tablespoons fresh dill
  • 1 tablespoon lemon juice
  • 1 tablespoon relish
  • salt/pepper as needed


  1. Chop the artichokes, dice the shallot, chop the celery. In a large mixing bowl combine all of the crab cake ingredients. Form patties. Coat the outside with additional Panko, you can crush it up a little more for a finer texture. (optional, but makes for a crispy outer layer). Cook in a pan with a drizzle of oil for 7 minutes on med/high heat flipping midway through and rotating for an even cook.
  2. Remove the cakes from the pan and place onto a plate covered with paper towel to absorb any excess oil. Serve immediately on buns topped with lettuce and red onion and the remoulade sauce below.
  3. Sauce: In a small mixing bowl stir together all the ingredients until well combined. Refrigerate until ready to serve the crab cakes. Garnish with dill and chopped radish, optional.

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  • Sauce


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