Easiest Vegan Crab Cakes

I think you will love this easy-to-prepare dish as a main course or appetizer.   The recipe is a hit in my kitchen. While recipe testing, I’ve made them three times recently. No worries about waste. Every platter I make gets scoffed right up.

There’s something nostalgia inducing about this dish. To me, they taste of New England in the summer…seaside dining, the sound of the ocean, a summer breeze. Okay, I digress…

 

All in One Bowl

This vegan crab cakes recipe is pretty simple. A bit of chopping, some mixing, form the patties and then fry them up. Start to finish you can make this recipe in 30 minutes or less.

Want to simplify the process even further? Use a food processor for the chickpeas and hearts of palm. Use a vegetable chopper, or why not even a food processor, for the peppers, onions  and garlic. You can find  the food processor and vegetable chopper Iike to use here.

 

 

Bake not Fry

Would you prefer to bake these vegan crab cakes? Lay the patties onto a baking sheet covered with parchment paper or a silicon sheet. Spray the burgers with some olive oil spray, if you like. Bake at 400 F for 25 minutes, flipping after 15 minutes.

 

Nothing to Get Crabby About

I love that the chickpeas and hearts of palm are the perfect combination for a crab-cake texture. I also love that no crabs are harmed in the making of them. When it comes to sustainability, the safest way to protect our oceans from over-fishing is to find plant-based alternatives like these.

 

Serving Suggestion for Easiest Vegan Crab Cakes

These are delicious served with this dressing. Alternatively, try a vegan tartar sauce. It easy to make with some mayo, chopped pickles, onions, lemon juice and mustard.

Beans, such as the chicpeas in this recipe are superheroes. They are health promoting, affordable, versatile, filling and planet-friendly, if you love dishes made with beans you’ll likely love these Black Bean Tortilas.

 

Here’s the recipe for Beantown Kitchen’s Easiest Vegan Crab Cakes. Enjoy!

Easiest Vegan Crab Cakes

This is a creative way to enjoy a seafood-inspired plant-based meal. The recipe uses hearts of palm and chickpeas for texture and Old Bay Seasoning to evoke traditional flavors. I love to serve these in the size of traditional crab cakes or as small one-bite appetizers topped with Dill Tartar Sauce, fresh dill, and diced red bell pepper. Want to simplify the process even further? Use a vegetable chopper or small food processor to prep the onion, garlic, and pepper.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Cuisine Plant-based
Servings 10 burgers

Equipment

  • 1 large mixing bowl
  • 1 frying pan

Ingredients
  

  • 15 oz can of chickpeas drained, 1½ cups
  • 14 oz can of hearts of palm drained
  • ¾ cup finely diced onion
  • 3 garlic cloves minced
  • cup finely chopped red bell pepper
  • 1 tsp kelp granules or dusle granules or finely chopped nori
  • 4 tsp Old Bay seasoning or to taste
  • 3 tbsps vegan mayo
  • 1 cup panko breadcrumbs divided
  • 2 tablespoons olive oil

Optional for serving

  • lemon wedges, chopped fresh dill, finely diced red bell pepper optional for serving

Instructions
 

  • In a large mixing bowl, use a fork or potato masher to mash the chickpeas until no whole pieces remain. Alternatively, chop them in a food processor and transfer them to a mixing bowl.
  • Quarter the hearts of palm lengthwise and finely chop. Alternatively, chop them in a food processor. Add them to the mixing bowl along with the onions, garlic, pepper, kelp or dulse, Old Bay seasoning, mayo, and ½ cup of breadcrumbs. Stir until well combined. Cover and refrigerate for 30 minutes.
  • Spread the remaining . cup of breadcrumbs on a small plate. Form the patties using about 1⁄3 cup of the mixture for each. Press each patty into the breadcrumbs to coat both sides.
  • Heat the olive oil in a large skillet over medium heat.
  • Cook the patties for 6 minutes on each side or until browned.
  • Serve warm with optional accompaniments, if desired.

Notes

The standard Western dinner is often built around a center-of-the-plate protein, with a
vegetable and a starch on the side. It’s easy to achieve a similar plate composition when eating
plant-based. Dishes that play a starring protein role include burgers and patties, like these crab
cakes. Served alongside a salad and a potato dish and you have yourself a familiar and highly satisfying meal.
Tried this recipe?Let us know how it was!

 

 

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