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+ servings

Easiest Vegan Crab Cakes

Prep Time 10 mins
Cook Time 12 mins
Course Main Course
Cuisine Plant-based
Servings 9 burgers


  • 1 large mixing bowl
  • 1 frying pan


  • 15 oz can of chickpeas drained
  • 14 oz can of hearts of palm drained
  • ¾ cup finely diced onion
  • 3 garlic cloves, minced
  • cup finely chopped bell pepper
  • 1 tsp kelp granules or dusle granules or finely chopped nori
  • 4 tsp Old Bay seasoning
  • 3 tbsp vegan mayo
  • 1 cup panko breadcrumbs divided

Optional for serving

  • 1 lemon sliced or wedged
  • 2 tbsp fresh dill


  • In a large mixing bowl, with a potato masher, squish the chickpeas until no whole pieces remain.
  • Quarter the hearts of palm lengthwise and then finely chop. Use your fingers to flake any larger pieces a little bit.
  • Add the hearts of palm, onions, garlic, bell pepper, kelp, Old Bay seasoning, mayo and ½ cup of the breadcrumbs to the bowl. Stir until well combined.
  • On a small plate, spread the remaining ½ cup of breadcrumbs.
  • Using a measuring cup and then your hands, form ⅓ cup size burgers. Press into the breadcrumbs to coat on each side.
  • In a large pan, heat olive oil over medium heat.
  • Fry the crab cakes for 6 minutes. Flip and fry for an additional six minutes.
  • Enjoy!
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