Can I bake these instead of frying?

While pan-frying gives the best crispy texture, you should be able to bake them at 400°F for about 15-20 minutes, flipping halfway through (I have not tried this, but in theory it should work). Brush with oil for better browning.

What if I don't have a food processor?

You can make them by hand! Mash the chickpeas thoroughly with a fork, then finely chop the hearts of palm and artichokes. The texture may be slightly chunkier.

I have not tried this, but in my opinion they may become mushy after thawing. Please let me know if you do try this in the comments below.

Are they gluten-free?

Not as written, but you can use gluten-free panko and a gluten-free flour blend for a gluten-free version.

These Vegan Crab Cakes Are Surprisingly So Delicious

Name: Vegan Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 15-ounce can chickpeas; 15-ounce can hearts of palm**; 15-ounce can artichoke hearts; 2 tablespoons vegan mayonnaise; 3/4 cup panko (plain); 3 tablespoons all-purpose flour; 1 green onion, finely chopped; 2 tablespoons chopped fresh parsley, plus more to garnish; 2 tablespoons Dijon mustard; 1 tablespoon Old Bay seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; Fresh ground black pepper, to taste; Olive oil, for cooking; 1 recipe Vegan Tartar Sauce, for serving

Vegan Crab Cakes

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5 from 4 reviews

These crispy vegan crab cakes taste remarkably satisfying! Serve them as a plant-based dinner or appetizer with tangy tartar sauce for a satisfying meal everyone will love.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 crab cakes 1x
Category: Main Dish or Appetizer
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

15-ounce can chickpeas
15-ounce can hearts of palm**
15-ounce can artichoke hearts
2 tablespoons vegan mayonnaise
3/4 cup panko (plain)
3 tablespoons all-purpose flour
1 green onion, finely chopped
2 tablespoons chopped fresh parsley, plus more to garnish
2 tablespoons Dijon mustard
1 tablespoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Fresh ground black pepper, to taste
Olive oil, for cooking
1 recipe Vegan Tartar Sauce, for serving

Instructions

Drain the can of chickpeas, hearts of palm, and artichokes. Add them to the bowl of a food processor and process for a few seconds until chopped but not pureed.*
Remove the vegetables to a bowl. Stir in the vegan mayonnaise, panko, all-purpose flour, green onion, parsley, Dijon mustard, Old Bay, garlic powder, kosher salt, and a few grinds black pepper until a dough forms.
Use a 1/4 cup measure to divide and form the dough into 12 patties, shaping them with your hands. (You can cook immediately or refrigerate for up to 24 hours before cooking. If refrigerated, allow them to stand at room temperature for 15 minutes before cooking.)
Coat the bottom of a large skillet with a thin layer of olive oil and heat over medium heat. Add the cakes and cook until they are golden brown, about 2 to 3 minutes per side. Remove to a baking rack (to keep the underside crispy) and cook the next batch. Allow to cool for 3 minutes, then enjoy with vegan tartar sauce as a dinner or appetizer. Store cooked crab cakes for up to 3 days refrigerated (they make great leftovers; reheat gently in a skillet).

Notes

*Alternatively, you can mash the chickpeas with a fork in a bowl (mashing them as much as possible), then finely chop the hearts of palm and artichoke hearts and mix them together. This takes longer and might have a chunkier texture depending on your knife skills, so the cakes might have trouble sticking together. Use a food processor if at all possible!

**Canned hearts of palm are essential to the crab-like flavor in these cakes! They are found canned, and they are worth seeking out for this recipe (even if it takes another grocery trip). If you can’t find them, use another can of artichoke hearts.

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