These crispy and delicate cakes are simple to make and oh so delicious! Top with a creamy vegan Remoulade Sauce for an easy appetizer. These Vegan Crab Cakes are by far the best out there!  

Vegan Crab Cakes [Vegan]

Serves

18

Cooking Time

15

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Ingredients

For the Vegan Crab Cakes:

  • One-14 oz. can Heart of Palm, drained
  • One-15 oz. can chickpeas, rinsed and drained
  • 1 1/2 cup panko breadcrumbs, divided
  • 1 rib celery, finely diced
  • A handful of fresh parsley, finely chopped (approx. ⅓ cup)
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon dijon mustard
  • Juice from 1/2 lemon
  • 2 teaspoon Old Bay seasoning
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil, for frying

For the Remoulade Sauce:

  • 1/4 cup vegan mayonnaise
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Old Bay seasoning
  • Juice from 1/2 lemon
  • (optional) 1 tablespoon chopped capers
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Preparation

For the Vegan Crab Cakes:

  1. In a large mixing bowl, add the drained hearts of palm and chickpeas. Use the back of a fork to mash into a paste. A few whole chickpeas remaining is ok.
  2. Add 1 cup panko breadcrumbs, mayonnaise, dijon mustard, celery, parsley, lemon juice, and spices. Use a spatula or wooden spoon to combine. Adjust seasoning with salt and pepper to taste.

Pan-Fry Method:

  1. Add 1/2 cup panko breadcrumbs to a plate. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to a lined baking sheet. Repeat the method with the remaining mixture until 18 patties are formed.
  2. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add 4 patties (or more depending on the size of your skillet. Do not overcrowd) to the skillet and cook for 2-3 min. on both sides or until golden brown. Transfer cooked patties to a plate or flat surface lined with a paper towel (to soak up excess oil). Fry the remaining patties.

Baking Method:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Use a small cookie scoop to portion out the mixture, form it into a small patty, and coat both sides in breadcrumbs. Transfer to the prepared baking sheet. Repeat the method with the remaining mixture until 18 patties are formed. Use two baking sheets, if needed.
  3. Bake patties for 15 minutes or until golden brown.

Fo the Remoulade Sauce:

  1. Whisk together all ingredients until creamy. Adjust seasoning with salt and pepper to taste.
  2. Serve cooked crab cakes with sauce and fresh lemon wedges.
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