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4.6 from 48 votes

Easy Vegan "Crab" Cakes (GF)

Easy vegan crab cakes that are crispy, flaky, and SO flavorful! Made with chickpeas and jackfruit for a satisfying entrée. Gluten-free optional and just 1 bowl required!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 (Crab cakes)
Calories: 171 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

CRAB CAKES
  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp water
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can young/green jackfruit in brine, drained (NOT ripe/yellow jackfruit)
  • 1-2 Tbsp Old Bay seasoning
  • 2 tsp vegan Worcestershire sauce (gluten-free friendly as needed)
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp capers, minced
  • 2 tsp caper brine
  • 1/4 cup finely chopped celery
  • 3 Tbsp minced parsley
  • 1/4 cup Panko bread crumbs (gluten-free friendly as needed)
  • 4 Tbsp avocado oil, for cooking
FOR SERVING optional
  • Vegan Tartar Sauce

Instructions

    Cup of Yum
  1. In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.
  2. To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpea paste.
  3. Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.
  4. Add the jackfruit to the chickpea and flax mixture and mix until well combined.
  5. Add the Old Bay seasoning (starting with lesser amount), Worcestershire, lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.
  6. Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.
  7. Best when fresh. Optionally, serve with vegan tartar sauce. Leftovers will keep in a sealed container in the refrigerator up to 3-4 days or in the freezer up to 1 month.

Notes

  • *Nutrition information is a rough estimate calculated with the lesser amount of Old Bay seasoning and without optional ingredients. This is a higher sodium dish that doesn’t skimp on flavor. For a lower sodium option, you can use less Old Bay Seasoning and thoroughly rinse both the chickpeas and the jackfruit.

Nutrition Information

Serving 1crab cake Calories 171 (9%) Carbohydrates 16.4g (5%) Protein 4.1g (8%) Fat 10.6g (16%) Saturated Fat 1.1g (6%) Polyunsaturated Fat 1.8g Monounsaturated Fat 6.7g Trans Fat 0g Cholesterol 0mg (0%) Sodium 724mg (30%) Potassium 182mg (5%) Fiber 4.1g (16%) Sugar 4.1g (8%) Vitamin A 196IU (4%) Vitamin C 3.8mg (4%) Calcium 37.6mg (4%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6(Crab cakes)

Amount Per Serving

Calories 171

% Daily Value*

Serving 1crab cake
Calories 171 9%
Carbohydrates 16.4g 5%
Protein 4.1g 8%
Fat 10.6g 16%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 1.8g 11%
Monounsaturated Fat 6.7g 34%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 724mg 30%
Potassium 182mg 4%
Fiber 4.1g 16%
Sugar 4.1g 8%
Vitamin A 196IU 4%
Vitamin C 3.8mg 4%
Calcium 37.6mg 4%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.