Vegan Crab Cakes

When you think of crab cakes, you might envision a delicious seafood dish packed with rich, savory flavors. But what if I told you that you could achieve that same delightful taste without any seafood at all? These Vegan Crab Cakes are a game changer! Made primarily from chickpeas, artichoke hearts, and hearts of palm, they are not only super easy to whip up but also perfect for impressing friends at your next gathering. Whether you’re a seasoned vegan or just looking to add more plant-based dishes to your repertoire, these Vegan Crab Cakes are sure to please.

Top Reasons to Make Vegan Crab Cakes

• Flavorful & Satisfying: The combination of chickpeas, artichokes, and hearts of palm offers a satisfying seafood-like texture and flavor.
• Easy to Prepare: With a straightforward ingredient list, you can have these cakes ready in no time.
• Versatile: These cakes can be served as an appetizer, main dish, or even in sliders!
• Healthier Alternative: Packed with plant-based protein and fiber, these cakes are a nutritious option compared to traditional crab cakes.
• Perfect for Meal Prep: Make a batch ahead of time and enjoy them throughout the week!

Gather These Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (15 ounces) artichoke hearts, drained
• 1 can (15 ounces) hearts of palm, drained and roughly chopped
• 3 tablespoons vegan mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons green onion, chopped (plus more for garnish)
• 1/4 teaspoon kosher salt
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 3/4 cup panko breadcrumbs
• Olive oil for frying
• Vegan tartar sauce for dipping

Equipment & Tools

• Mixing Bowl: For combining all ingredients.
• Fork or Potato Masher: To mash the chickpeas and artichokes.
• Skillet: For frying the cakes to golden perfection.
• Measuring Cups & Spoons: For accurate ingredient portions.
• Spatula: To flip the cakes without breaking them.

Vegan Crab Cakes: From Prep to Plate

Step 1: Prepare the Base

In a large mixing bowl, combine the drained chickpeas and artichoke hearts. Using a fork or potato masher, gently mash them together until they form a chunky mixture. You want some texture, so don’t overdo it!

Step 2: Add Flavor

Next, stir in the chopped hearts of palm, vegan mayonnaise, Dijon mustard, green onion, kosher salt, Old Bay seasoning, and black pepper. Mix until everything is well incorporated and the flavors are evenly distributed.

Step 3: Bind the Mixture

Sprinkle the all-purpose flour over the mixture and gently fold it in. The flour helps to bind the cakes together, so make sure it’s well combined.

Step 4: Form the Cakes

Using your hands, form the mixture into patties (about 2-3 inches in diameter). You should yield around 8-10 cakes, depending on the size.

Step 5: Coat with Panko

Place the panko breadcrumbs on a plate and gently coat each patty with breadcrumbs, pressing lightly to ensure they stick.

Step 6: Heat the Skillet

In a large skillet, heat a generous drizzle of olive oil over medium heat. You want enough oil to cover the bottom of the pan.

Step 7: Fry the Cakes

Once the oil is hot, carefully add the crab cakes to the skillet. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the skillet; fry in batches if necessary.

Step 8: Drain & Serve

Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil. Garnish with additional chopped green onions before serving with vegan tartar sauce for dipping.

Seasonal Serving Ideas

• Serve with a refreshing cucumber salad during the summer.
• Pair with a hearty quinoa salad for a filling winter meal.
• Top with avocado slices and fresh herbs for a springtime twist.
• Offer with sweet potato fries for a fun and casual dinner.

Troubleshooting Tips

If your cakes fall apart while frying, here are some tips to help you troubleshoot:

• Ensure the mixture is thick enough. If it seems too wet, add a little more flour.
• Make sure your oil is hot enough before adding the cakes to prevent them from absorbing too much oil.
• Handle the cakes gently when flipping to avoid breaking them.

Storing Tips & Timelines

Here’s how to store your Vegan Crab Cakes:

• Refrigerate: Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
• Freeze: For longer storage, freeze uncooked patties between layers of parchment paper in an airtight container for up to 3 months.
• Reheat: Cooked cakes can be reheated in the skillet over medium heat for a few minutes on each side until warm.

FAQ

Can I bake these Vegan Crab Cakes instead of frying them?

Yes! To bake, preheat your oven to 400°F (200°C) and place the cakes on a parchment-lined baking sheet. Spray with a little cooking oil and bake for about 20 minutes, flipping halfway through.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay seasoning, you can combine paprika, cayenne pepper, celery salt, and black pepper to create a similar flavor profile.

Can I make these ahead of time?

Absolutely! You can prepare the mixture and form the cakes a day in advance. Just store them in the refrigerator until you’re ready to cook them.

What should I serve with Vegan Crab Cakes?

These cakes pair wonderfully with vegan tartar sauce, a side salad, or some crispy fries. You can also serve them in a sandwich or on a bed of greens for a complete meal!

Serve with These

• Vegan Tartar Sauce
• Garlic Roasted Broccoli
• Creamy Vegan Coleslaw
• Cucumber Salad

Bring It Home

In summary, these Vegan Crab Cakes are a delightful treat that showcases how versatile plant-based cooking can be. With their savory flavors and satisfying texture, they are sure to become a favorite in your household. Whether you’re serving them at a party or enjoying a quiet dinner at home, these cakes will impress everyone at the table. So roll up your sleeves, gather your ingredients, and get ready to savor these delicious Vegan Crab Cakes!