Seriously, The Best Vegan Crab Cakes
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
213 kcal
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Course
Main Course
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Cuisine
American
Seriously, The Best Vegan Crab Cakes
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Developed by food scientist Sarah Bond, this Vegan Crab Cakes recipe is flaky, tender, and so delicious - you'll feel like you're sitting oceanside!
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Ingredients
- 1 14-oz can heart of palm drained
- 1 14-oz can artichoke hearts drained
- ¾ cup panko breadcrumbs 42 g
- ¼ cup vegan mayonnaise 60 g
- 1 Tbsp Dijon mustard
- 1 Tbsp Old Bay seasoning
- 1 Tbsp Italian parsley
- 1 Tbsp vegan Worcestershire sauce 15 mL
- ½ tsp each salt and pepper
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 snack pack nori seaweed snacks or 2 large sheets nori
- 2 Tbsp oil 30 mL
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Instructions
- Mix: Add all ingredients (except oil) to a food processor. Pulse a few times, scraping down the sides as needed, just until blended (there should still be some bigger chunks for texture).
- Shape: Form dough into 9 or 10 balls, then flatten slightly into thick patties.
- Refrigerate (optional): At this point, you can cover the patties with plastic wrap and let them chill in the fridge to firm up. This makes handling them during cooking easier, especially if you're cooking them on the stove.
- Oil: Brush each patty all over with oil.
- Cook*: Preheat air fryer to 400°F (204°C). Add vegan crab cakes and cook for 10 to 15 minutes, until firm and golden brown. You may need to flip them over during cooking if you notice them cooking unevenly (depending on your air fryer).
- Serve warm with vegan tartar sauce and lemon slices!
Notes
- *To cook on the stove, heat a large, heavy-bottomed skillet over medium heat and lightly grease. Cook 5 minutes per side, or until firm and crispy.
- *To cook in oven, place patties on a parchment-lined baking sheet. Bake at 400°F (204°C) for 15 to 20 minutes.
- 400°F (204°C) for 15 to 20 minutes.
- Is there a substitute for the artichoke hearts? If you don't have these, you can use canned chickpeas in place of artichoke hearts.
- Storage: These crab cakes will last for 4-5 days in the fridge in an air-tight container or in the freezer for up to 3 months. They get soft in the fridge, though, so I recommend reheating them in the air fryer.
Nutrition Information
Show Details
Serving
1serving (about 2.5 crab cakes)
Calories
213kcal
(11%)
Carbohydrates
17.2g
(6%)
Protein
3.9g
(8%)
Fat
11.6g
(18%)
Saturated Fat
1.3g
(7%)
Cholesterol
0mg
(0%)
Sodium
948mg
(40%)
Potassium
91mg
(3%)
Fiber
4.6g
(18%)
Sugar
1.9g
(4%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1serving (about 2.5 crab cakes) | |
| Calories | 213kcal | 11% |
| Carbohydrates | 17.2g | 6% |
| Protein | 3.9g | 8% |
| Fat | 11.6g | 18% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 0mg | 0% |
| Sodium | 948mg | 40% |
| Potassium | 91mg | 2% |
| Fiber | 4.6g | 18% |
| Sugar | 1.9g | 4% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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