6 Delicious Vegan Crab Cake Recipes

6 Delicious Vegan Crab Cake Recipes


6 Delicious Vegan Crab Cake Recipes

Crab cakes are not just a delicious and easy-to-make meal; they're also a great way to show your support for veganism. Crab cakes are a traditional seafood dish that is usually made with crab meat. However, there are many recipes that include vegan crab meat.

So whether you're looking for an easy vegan meal or you want to show your friends and family that you're a vegan, these easy crab cakes will do the trick. We’ll show you how to make vegan crab cakes that are delicious and healthy. We’ll also show you how to make them in a quick and easy way.

What Are Crab Cakes?

Crab cakes are a seafood dish that is usually made with crab meat. However, there are many recipes that include vegan crab cakes. So whether you're looking for an easy vegan meal or you want to show your friends and family that you're a vegan, these easy crab recipes will do the trick. Crab cakes are usually made with flour, eggs, oil, salt, pepper, and baking powder. They're also sometimes served with a side of gravy or sauce.

Easy Vegan Crab Cakes

1. Easy Vegan Crab Cakes With Hearts Of Palm

These delicious vegan crab cakes are crispy on the outside, yet moist and flaky on the inside. We sometimes enjoy them as an appetizer, side or a main dish.


To make vegan crab cakes, you'll need a few key ingredients. In fact, most of the ingredients you'll need are common in many vegan recipes.

  • Garbanzo beans: 1- 15 oz can, rinsed. *Save liquid
  • Hearts of palm: 2 cans – 14 oz cans each, rinsed, drained, and cut in half lengthwise
  • Garbanzo bean liquid (*saved): 4 tablespoons
  • Vegan mayonnaise: ¼ cup
  • Vegan Worcestershire sauce: 1 teaspoon
  • Lemon juice: 1 tablespoon, more to taste
  • Dijon mustard: 1 teaspoon
  • Green onion: ½ cup sliced
  • Kelp granules: 2 teaspoons
  • Dried parsley: 1 tablespoon
  • Vegan Old Bay Seasoning (or any vegan seafood seasoning): 1½ teaspoons
  • Sea salt: ½ teaspoon or more to taste
  • Granulated garlic: 1 teaspoon
  • Breadcrumbs (Panko or regular: 1 cup + more for breaded coating
  • Preferred oil for pan-frying (divided): ¼ cup


  1. Combine the garbanzo beans and palm hearts in a food processor. To split everything up, pulse a few times. If you pulse too often, it will turn to mush. It should be crab-like in texture. You may also do this by hand, shredding everything with a fork. Remove from the equation.
  2. Whisk the saved bean liquid until frothy in a large mixing basin. Then combine the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard, and all of the dry ingredients in a mixing bowl. To incorporate everything, whisk it together thoroughly.
  3. Add the bread crumbs, green onion, hearts of palm, and garbanzo bean mixture at this point. To blend, gently fold the ingredients together. Season to taste and add more if necessary. For 20 minutes, place the mixture in the freezer. This aids in the consistency of the mixture.
  4. Put enough breadcrumbs on a shallow platter to evenly coat the patties. Remove the mixture from the freezer. Form a ball with about a quarter cup of the mixture in your hands. After that, gently flatten it into a patty shape. Coat either side of the patty in bread crumbs. Set aside and repeat until all of the mixtures have been consumed.
  5. Over medium heat, heat a large skillet (about 2-3 minutes). Before adding the patties, add roughly 2 teaspoons of oil and wait until it is hot and shimmering. It's ready when you place the patty in the pan and hear it sizzle.
  6. Place around 4-5 patties on the pan at a time, but don't overcrowd the pan or the patties will overcook. In a hot pan sear them for 3-4 minutes on each side, or until they are golden brown. Each patty should only be flipped once. When the patties are done, drain any excess oil on a paper towel-lined dish. Before adding the uncooked patties, wipe out the pan. Continue adding new oil until all patties are finished.
  7. Serve with vegan tartar sauce, a lemon wedge, and chopped green onions on the side. Enjoy!


  1. This recipe makes 10-12 cakes, with each one requiring roughly 14 cups of batter.
  2. If kelp granules are unavailable, dulse flakes, dulse granules, or a small piece of nori can be used instead. You can leave out the seaweed entirely if you don't like the ocean flavour. It'll still be delectable!
  3. If the mixture is too wet to your liking, add a quarter cup of breadcrumbs when it comes out of the freezer. Mix everything up thoroughly.
  4. The 15-20 minute freezing time is not included in the prep time.
  5. You can bake these if you want to make a healthy version of this dish. Simply preheat your oven to 400°F and bake for 10-15 minutes on each side. Make sure your baking sheet is lightly greased as well.
  6. If vegan Worcestershire sauce isn't available, use low-sodium tamari or soy sauce instead.


  • Calories: 441kcal
  • Carbohydrates: 68g
  • Protein: 13g
  • Fat: 13g
  • Saturated Fat: 2g
  • Sodium: 949mg
  • Potassium: 2379mg
  • Fiber: 9g
  • Sugar: 2g
  • Vitamin A: 251IU
  • Vitamin C: 13mg
  • Calcium: 138mg
  • Iron: 5mg

Vegan Crab Cakes With Chick Peas


2. Vegan Crab Cakes With Chick Peas

This vegan crab cake recipe is made with chickpeas, hearts of palm, zucchini and old bay seasoning. They're super flavorful, crisp on the outside and perfectly moist on the inside.

Prep time: 15 minutes | Chill time in the fridge: 1 hour | Cook time: 15 minutes | Total time: 1 hour 30 minutes | Servings: 10 crab cakes


  • Chickpeas: 1- 15 oz can, drained and rinsed (about 1½ cups)
  • Whole Hearts of palm: 1- 14 oz can, drained and shredded by hand to crab consistency
  • Zucchini: ½ cup grated
  • ¼ cup diced onion
  • Celery: ¼ cup diced
  • Old Bay Seasoning: 2 tablespoons
  • Vegan mayonnaise: ¼ cup
  • Dijon mustard: ½ tablespoon
  • Panko, (gluten-free): 1 cup (only if needed)
  • Nori powder or kelp granules: 1 tablespoon (optional)
  • Nutritional yeast: 4 tablespoons
  • Chopped parsley: 1 tablespoon
  • Lemon zest: 1 teaspoon
  • Sea salt: ⅛ teaspoon
  • Pepper: ¼ teaspoon
  • Avocado oil for pan-frying
  • Vegan tartar sauce, for topping (optional)


  1. Pulse the chickpeas in a food processor (3-4 times) or until chickpeas are mashed apart, but not turning into mush/hummus. Transfer chickpeas to a large bowl.
  2. Shred the hearts of palms by hand until they look like crab meat.
  3. Grate the zucchini and squeeze out any excess liquid. I don't always find squeezing necessary. It depends on the zucchini.
  4. Add all the ingredients including sea salt and pepper into a large-sized bowl.
  5. Mix very well until all the ingredients are blended.
  6. Place your bowl with the mixture into the fridge and chill for 50-60 minutes.
  7. Once the mixture cooled down, you form the patties with your hands. Adjust the sizes of the patties to your use of them. For appetizers make the patties smaller than for the main meal.
  8. Heat the avocado oil in a medium to a large frying pan at a medium temperature.
  9. Place your cakes 1 or 2 at a time and fry until they are golden brown and warm throughout (about 2 minutes on each side).
  10. Place them into the 300°F (~150°C) oven in order to keep them warm while you cook the remaining patties.
  11. Serve the crab cakes warm with a sauce of your choice and a delicious tomato/pepper salad. Click here for my recipe
  12. You can store any leftover crab cakes with chickpeas in a sealed glass container for up to 5 days in the fridge.

Recipe Notes

  • If you have trouble finding kelp granules or nori powder you can make it yourself by blending seaweed snack sheets in a food processor.

Nutrition Per Serving (1 Patty)

  • Calories: 120kcal
  • Carbohydrates: 12g
  • Protein: 4g
  • Fat: 6g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 5g
  • Cholesterol: 2mg
  • Sodium: 683mg
  • Fiber: 3g
  • Sugar: 1g

Baked Vegan Crab Cakes with Artichoke Hearts

3. Baked Vegan Crab Cakes with Artichoke Hearts

To make these delectable baked vegan crab cakes you only need 8 ingredients and they taste just like crab meat. The artichoke hearts together with the Old Bay Seasoning mimic the seafood quality perfectly.

Prep time: 5 minutes | Cook time: 25 minutes | Total time: 30 minutes | Servings: 4 crab cakes


  • Marinated artichoke hearts: 1- 14 oz can or jar, drained
  • Chickpeas: 1- 15 oz can drained and rinsed
  • Zucchini: 1 cup (grated using the largest holes on a box grater)
  • Panko breadcrumbs: 1½ cups
  • Vegan mayonnaise: ¾ cup
  • 1 teaspoon Dijon mustard: 1 teaspoon
  • Lemon juice: 1 tablespoon
  • Old Bay Seasoning: 1 tablespoon


  1. Preheat your oven to 400ºF (200°C).
  2. Using a food processor pulse the artichoke hearts and the chickpeas until they are roughly chopped, but still a little bit chunky. Transfer the mix to a large bowl.
  3. Grate the zucchini and gently squeeze to remove any excess. Add the grated zucchini, panko, vegan mayonnaise, Dijon mustard, lemon juice and Old Bay seasoning (I usually use my own as per the recipe above) to the bowl with the chickpeas and artichokes. Mix well to combine.
  4. Using ⅓ cup measurement, form about 11 patties.
  5. Place them onto a large nonstick baking sheet and bake them for about 15 minutes.
  6. Carefully flip the crab cakes over and bake for another 10 minutes.
  7. Set them aside for about 5 minutes for them to firm up.

 Recipe Notes

  • You can make your own Old Bay seasoning by mixing all the following ingredients:
  • Celery seeds: 2 teaspoons
  • Paprika: ¼ teaspoon
  • Cayenne pepper: ⅛ teaspoon
  • Ground black pepper: ⅛ teaspoon
  • Ground nutmeg: ⅛ teaspoon
  • Mustard powder: ⅛ teaspoon
  • Cardamom: ⅛ teaspoon
  • Cinnamon: ⅛ teaspoon
  • Ground cloves: ⅛ teaspoon
  • Allspice: ⅛ teaspoon
  • Ground ginger: ⅛ teaspoon
  • Add salt to taste.

 Nutrition Per Serving (estimate only)

  • Calories: 578kcal
  • Carbohydrates: 43g
  • Protein: 10g
  • Fat: 39g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Sodium: 600mg
  • Potassium: 299mg
  • Fiber: 8g
  • Sugar: 6g
  • Vitamin A: 1085IU
  • Vitamin C: 28mg
  • Calcium: 106mg
  • Iron: 4mg

Vegan Crab Cakes With Jackfruit

4. Vegan Crab Cakes With Jackfruit

These Vegan Crab Cakes are delicate, flaky, and full of the flavours of the sea. Nori and Old Bay Seasoning add all the right notes, while Jackfruit creates the perfect ‘crabless' cake texture. Serve with a vegan remoulade for an absolutely delicious main course or appetizer.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 12 cakes


  • Red bell pepper: ½
  • Green onions: 2
  • Cilantro: ⅔ oz ~ ¼ cup, packed)
  • Young Jackfruit in brine: 1- 20 oz can (not sweet!)
  • Bread crumbs: ¾ cup
  • Vegan mayo or unsweetened vegan yogurt: ¼ cup
  • Old Bay Seasoning: 1 tablespoon
  • Nori powder or flakes: 3½ teaspoons
  • Sea salt: 1 teaspoon
  • Lemon juice: 1 teaspoon
  • Avocado or coconut oil for cooking (optional)

Ingredients For The Garnish (not included in the nutritional values)

  • Vegan remoulade sauce
  • Lemon wedges
  • Cilantro: Chopped


  • Clean, trim and roughly chop the red bell pepper, cilantro and green onions. 
  • Add all three to your food processor and pulse for 10 to 15 seconds, or until all of the veggies are finely chopped.
  • Drain, rinse and add the young jackfruit to the food processor.
  • Pulse for 10 to 15 seconds more or until the jackfruit is fully incorporated but still has some flaky texture. Please be careful not to blend it too much.
  • Pour the jackfruit mixture into a medium-sized bowl. Add the vegan yogurt, the breadcrumbs, the lemon juice, and all your seasoning. Stir the crab cake mixture well until all the ingredients are mixed evenly.
  • Use ~¼ cup of the mixture per patty and form the crab cake patties. You can also make them slightly larger if you want.

Method For The Frying Pan

  1. Preheat the frying pan over medium to high heat. Add the oil (optional). 
  2. Cook the crab cakes in 2 or 3 batches. Each of them for approx. 4-6 minutes, flip them over and cook them for another 4-6 minutes. When they're golden brown on each side, they are done.

Method For The Air Fryer

  1. Preheat the air fryer to 400°F (200°C). Cook the crab cakes the same way. (4-6 minutes on each side or until they are golden brown. (Optional, brush the avocado or coconut oil onto their tops for crispier crab cakes).
  2. Serve right away with a vegan remoulade sauce and enjoy!

Nutrition Per Serving (1 Vegan Crab Cake)

  • Calories: 77kcal
  • Carbohydrates: 17g
  • Protein: 1g
  • Fat: 1g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Sodium: 251mg
  • Potassium: 91mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 366IU
  • Vitamin C: 9mg
  • Calcium: 47mg
  • Iron: 1mg

Vegan Crab Cakes With Lion’s Mane Mushrooms


5. Vegan Crab Cakes With Lion’s Mane Mushrooms

These vegan crab cakes with the lion's mane mushrooms are so delicious you won’t believe it is meatless!

Prep time: 10 minutes | Cook time: 4 minutes | Total time: 14 minutes | Servings: 3 crab cakes


  • Lion's Mane mushroom(s): 8 oz
  • Vegan egg (with flax or chia seeds): 1
  • Panko breadcrumbs: ½ cup
  • Onion: ¼ cup finely diced
  • Vegan mayonnaise: 1 tablespoon
  • Worcestershire sauce: 1 teaspoon
  • Old Bay seasoning: ¾ teaspoon
  • Dijon mustard: 1 teaspoon
  • Parsley: 1 tablespoon finely chopped
  • Sea salt: ¼ teaspoon
  • Black pepper: ¼ teaspoon
  • Avocado or coconut oil: 2-3 tablespoons
  • Lemon wedges for garnish (optional)

Ingredients For The Quick Vegan Tartar Sauce

  • Vegan mayonnaise: ¼ cup
  • Dill pickle relish: 1 tablespoon
  • Old Bay seasoning: ¼ teaspoon


  • Hand shred the Lion's Mane Mushroom(s) into small pieces so they resemble the texture of flaky crab meat. 
  • In a large bowl, combine the vegan egg, the vegan mayonnaise, the onion, the vegan Worcestershire sauce, the Old Bay seasoning, the Dijon mustard, and the parsley (finely chopped), salt and pepper. Mix until the ingredients are fully combined.
  • Add the Lion's Mane Mushroom and stir until they are fully integrated.
  • Mix in the Panko breadcrumbs until they are blended in.
  • Give the mixture one more thorough stir and form the crab cake patties.
  • They should be equally sized, round and flat (approx. ½ to ¾ inches thick).
  • Heat the avocado oil in a frying pan on medium to high heat.
  • Bake the patties for about 4-6 minutes on each side until they are golden brown and cooked
  • Add your choice of sauce or garnish and enjoy!


  • Calories: 206kcal
  • Carbohydrates: 13g
  • Protein: 6g
  • Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 57mg
  • Sodium: 221mg
  • Potassium: 316mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 79IU
  • Vitamin C: 3mg
  • Calcium: 31mg
  • Iron: 1mg

Vegan Crab Cakes With Oyster Mushrooms

6. Vegan Crab Cakes With Oyster Mushrooms

Prep time: 35 minutes | Cook time: 15 minutes | Total time: 50 minutes | Servings: 6


  • Oyster mushrooms: 7 oz
  • Hearts of Palm: 15 oz
  • Chickpeas: 15 oz
  • Just egg divided: ½ cup (2- ¼ cups)
  • Vegan mayonnaise: ¼ cup
  • Lemon juice: 1 teaspoon
  • Dijon mustard: 1 teaspoon
  • Kelp granules: 1½ teaspoons
  • Fresh parsley: 1 tablespoon
  • Old Bay seasoning: 1 tablespoon
  • Sea salt: ½ teaspoon
  • Garlic powder: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Panko breadcrumbs divided: 1½ cups (2x ¾ cups)
  • Avocado or coconut oil for frying


  • In a food processor pulse the chickpeas, the hearts of palm, and the oyster mushrooms until the crab cake mixture is finely chopped. (Be careful not to pulse it too many times. The mixture should still have pieces.
  • Transfer the mixture into a large medium-sized bowl.
  • Add 1 cup of bread crumbs, the Dijon mustard, a ¼ cup of vegan egg, the vegan mayonnaise, the lemon juice, the garlic powder, the onion powder, the salt, the Old Bay seasoning, the kelp granules, and the fresh parsley. 
  • Mix everything well until totally combined.
  • For better results, place the mixture into the freezer for about 20 minutes. This helps the mixture stay together better. Remove mixture from freezer.
  • Form the crab cake mixture into ~ ¾ inches thick crab cake galettes.
  • Dip each of them in the remaining vegan egg substitute and then into the leftover Panko bread crumbs.
  • Heat the avocado oil in a large frying pan on medium/high heat. You know the oil is ready when it makes a sizzling noise when you add the first galette to the pan. Fry your crab cake patties in several batches (do not overcrowd the pan) for 2 to 5 minutes per side, until they are golden brown.
  • Transfer them to a paper towel-lined plate to absorb excess oil.
  • Serve hot with your favourite vegan sauce and lemon wedges. Enjoy!

Recipe Notes

Use the reserved chickpea liquid (from the canned beans) if you don't have “just egg.” In a large mixing bowl, whisk the reserved liquid well, until it's slightly foamy and fold into the other ingredients.

Conclusion To The 5 Delicious Vegan Crab Recipes


Vegan crab can be used in many different ways. Here I presented you with 6 delicious vegan crab cake recipes. These recipes are easy to make and they taste scrumptious. Each one of them is made with different ingredients, like oyster or lion's mane mushrooms, chickpeas, artichoke hearts, hearts of palm, and jackfruit.

These delicious crab cakes are easy to make and come in all sorts of flavours, so you can find one that suits your taste. Crab cakes are a delicious and hearty vegan meal that can be enjoyed by all. If you're looking for a weekend meal that is easy and delicious, voila you found one of them.

The best part of these recipes is that they are all cruelty-free, vegan and deliciously healthy.

I trust you enjoyed this article about the 6 Delicious Vegan Crab Cake Recipes. Please stay tuned for more blog posts to come shortly. Take care!




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