Why You’ll Love This Recipe
These Vegan Crab Cakes are a great alternative to traditional seafood cakes, offering a satisfying taste without any animal products. The artichokes and chickpeas provide a delicious texture that is enhanced by the fresh lemon juice, Dijon mustard, and herbs like dill and parsley. The cakes are crispy on the outside and tender on the inside, making them the perfect comfort food for anyone craving a vegan version of crab cakes. Whether you’re vegan, vegetarian, or just looking for a healthier take on an old favorite, these crab cakes are sure to impress!
Ingredients
- 2 cups cooked chickpeas
- 2 cans artichoke hearts in brine, drained and roughly chopped
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 3 teaspoons fresh lemon juice
- 1 stalk of celery, chopped
- 2 teaspoons Dijon mustard
- 1/4 cup chopped parsley
- 3 tablespoons chopped dill
- 1 cup panko bread crumbs
- 2 teaspoons vegan Worcestershire sauce (or soy sauce/tamari as a substitute)
- 2 teaspoons fish seasoning (such as Old Bay)
- Salt, to taste
- Black pepper, to taste
- Oil for frying
Directions
Step 1: Sauté the Onions and Garlic
- In a pan, heat some oil over medium heat and sauté the chopped red onion for about 2 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant. Set the mixture aside to cool.
Step 2: Mash the Chickpeas
- In a large bowl, mash the cooked chickpeas with a fork or potato masher. You can leave some chickpeas partially intact to maintain a more textured filling.
Step 3: Mix the Ingredients
- Add the cooked onion and garlic mixture to the mashed chickpeas.
- Stir in the chopped artichokes, celery, Dijon mustard, fresh lemon juice, parsley, and dill. Season with salt and black pepper to taste.
- Add the panko bread crumbs, vegan Worcestershire sauce, and fish seasoning. Stir well to combine the mixture into a cohesive batter.
Step 4: Form the Crab Cakes
- Using your hands, form the mixture into 6-8 cakes, depending on your preferred size.
Step 5: Cook the Crab Cakes
- Heat oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes into the pan.
- Cook for 2-3 minutes on each side, or until they are lightly browned and crispy.
Step 6: Serve
- Serve the vegan crab cakes on a bed of green salad, topped with vegan remoulade and lemon slices.
- For the remoulade: Whisk together vegan mayonnaise, chopped dill, fresh lemon juice, and a pinch of salt and pepper. You can also add dill pickles if desired for extra flavor.
Servings and Timing
- Servings: 6-8 crab cakes
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Variations
- Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture for an extra kick.
- Use Homemade Breadcrumbs: If you don’t have panko breadcrumbs, you can use homemade breadcrumbs made from toasted bread for a more rustic texture.
- Bake Them: If you prefer a healthier alternative, you can bake the crab cakes in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until crispy and golden.
Storage
- Leftovers: Store any leftover vegan crab cakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the uncooked crab cakes on a baking sheet before frying. Once frozen, transfer them to an airtight container or ziplock bag and store in the freezer for up to 2 months. To cook, just fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
FAQs
Can I use canned chickpeas?
Yes, canned chickpeas are a convenient option! Just make sure to drain and rinse them well before using.
What can I use instead of artichoke hearts?
If you’re not a fan of artichokes, you can try using hearts of palm, mashed potatoes, or even additional chickpeas as a substitute.
Can I make these crab cakes gluten-free?
Yes, you can substitute the panko breadcrumbs with gluten-free breadcrumbs or ground almonds to make these cakes gluten-free.
Can I add other vegetables to the filling?
Absolutely! You can add finely chopped bell peppers, zucchini, or carrots for extra flavor and texture.
Conclusion
These Vegan Crab Cakes are the perfect plant-based substitute for the classic seafood dish. They’re flavorful, satisfying, and incredibly easy to make. With a crispy exterior and a creamy, savory filling, they offer the same satisfying texture and taste you’d expect from traditional crab cakes—minus the seafood. Serve them with a fresh salad, tangy remoulade, and a wedge of lemon for the ultimate vegan meal. Enjoy this delicious, healthy, and cruelty-free alternative to crab cakes!
Vegan Crab Cakes: A Delicious Plant-Based Twist on a Classic
These Vegan Crab Cakes offer a plant-based twist on the classic seafood dish, made with chickpeas and artichokes, seasoned with fresh herbs, and coated in crispy panko breadcrumbs. The result is a flavorful and satisfying meal that’s perfect for vegans and non-vegans alike. Serve with a fresh salad and vegan remoulade for a complete dish!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6-8 crab cakes
- Category: Main Dish
- Method: Fried
- Cuisine: Vegan
- Diet: Vegan
Ingredients
2 cups cooked chickpeas
2 cans artichoke hearts in brine, drained and roughly chopped
1/2 cup chopped red onion
2 cloves garlic, minced
3 teaspoons fresh lemon juice
1 stalk of celery, chopped
2 teaspoons Dijon mustard
1/4 cup chopped parsley
3 tablespoons chopped dill
1 cup panko bread crumbs
2 teaspoons vegan Worcestershire sauce (or soy sauce/tamari as a substitute)
2 teaspoons fish seasoning (such as Old Bay)
Salt, to taste
Black pepper, to taste
Oil for frying
Instructions
- Sauté the Onions and Garlic:
- In a pan, heat some oil over medium heat and sauté the chopped red onion for about 2 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant. Set the mixture aside to cool.
- Mash the Chickpeas:
- In a large bowl, mash the cooked chickpeas with a fork or potato masher. You can leave some chickpeas partially intact to maintain a more textured filling.
- Mix the Ingredients:
- Add the cooked onion and garlic mixture to the mashed chickpeas.
- Stir in the chopped artichokes, celery, Dijon mustard, fresh lemon juice, parsley, and dill. Season with salt and black pepper to taste.
- Add the panko bread crumbs, vegan Worcestershire sauce, and fish seasoning. Stir well to combine the mixture into a cohesive batter.
- Form the Crab Cakes:
- Using your hands, form the mixture into 6-8 cakes, depending on your preferred size.
- Cook the Crab Cakes:
- Heat oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes into the pan.
- Cook for 2-3 minutes on each side, or until they are lightly browned and crispy.
- Serve:
- Serve the vegan crab cakes on a bed of green salad, topped with vegan remoulade and lemon slices.
- For the remoulade: Whisk together vegan mayonnaise, chopped dill, fresh lemon juice, and a pinch of salt and pepper. You can also add dill pickles if desired for extra flavor.
Notes
Variations:
Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the mixture for an extra kick.
Use Homemade Breadcrumbs: If you don’t have panko breadcrumbs, you can use homemade breadcrumbs made from toasted bread for a more rustic texture.
Bake Them: If you prefer a healthier alternative, you can bake the crab cakes in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through, until crispy and golden.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or in a skillet, and add a little extra sauce if needed.
Nutrition
- Serving Size: 1 crab cake
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
