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Vegan Crab Cakes: A Delicious Plant-Based Twist on a Classic

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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!

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

  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.
  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.
  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.
  4. Form the Crab Cakes:
    • Using your hands, form the mixture into 6-8 cakes, depending on your preferred size.
  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.
  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.

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

Find it online: https://chocolatecoveredamy.com/vegan-crab-cakes/