Made with artichokes, hearts of palm, and chickpeas, these Vegan Crabless Cakes have a pleasing texture and are full of fiber and flavor. You can enjoy these crabless cakes as an appetizer or as a lighter main course with a spring greens salad  

Crabless Cakes [Vegan]

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Cooking Time



For the Vegan Crabless Mixture:

  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 14 ounce can hearts of palm
  • 10 ounce jar artichoke hearts
  • 14 ounce can chickpeas
  • 2 tablespoons capers
  • 1/4 cup vegan mayonnaise
  • 2 teaspoon dijon mustard
  • 1 tablespoon vegan Worcestershire sauce
  • 2 tablespoons dulse flakes
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon Old Bay seasoning
  • 1/4 cup green onion
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup regular bread crumbs
  • 1/2 cup arrowroot starch
  • 6 tablespoons plant-based milk
  • 1 1/2 teaspoon apple cider vinegar

For the Breading Mixture:

  • 1 cup panko style bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Vegan Tartar Sauce:

  • 1/2 cup Vegan Mayonaise
  • 2 tablespoons Sweet Pickle Relish
  • 3/4 teaspoon Dijon mustard
  • 1 tablespoon finely minced red onion
  • 2 teaspoon fresh lemon juice
  • 1 dash fine sea salt
  • 1/2 teaspoon vegan Worcestershire sauce
  • 1 dash freshly ground pepper


  1. Combine minced garlic and lemon juice in a small bowl to allow garlic to mellow
  2. Cut hearts of palm lengthwise into thin strips and cut strips into 1/2 inch lengths. Place these in a large mixing bowl. Chop artichoke hearts into very small pieces and add these to the mixing bowl. Mash chickpeas and capers with a potato masher or in a food processor so that some pieces remain, and add these to the mixing bowl with the hearts of palm and artichoke hearts.
  3. Add all remaining ingredients to the mixing bowl with the exception of the arrowroot starch, plant-based milk and apple cider vinegar. Stir to combine and form into patties using a one-third measuring cup. Place on a baking sheet and into the freezer for 20 minutes to firm up.
  4. Place the arrowroot starch in a small flat dish. Add the cider vinegar to the plant-based milk and stir. It will thicken to a buttermilk-like consistency. Place this in a second flat dish. Combine all breading ingredients and stir until oil is evenly incorporated and place this in a third flat dish.
  5. Remove patties from the freezer and, using one hand, coat each in arrowroot starch and dip in the 'buttermilk' mixture. Transfer the coated patties to the breadcrumb mixture. Using a spoon with your clean hand, cover the top of the patty with more bread crumbs and press them in gently with the back of the spoon. Using your clean hand, turn the pattie over and press the crumb mixture into the patty until it is evenly coated. Transfer to a parchment lined baking sheet.
  6. Bake the crabless cakes for approximately 30 mintues or until golden brown and crispy. While the crabless cakes are baking, prepare the vegan tartar sauce by mixing all ingredients and placing in the refridgerator to chill.


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