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Vegan Crab Cakes

Vegan Crab Cakes

Vegan Crab Cakes

Vegan Crab Cakes


1 can (19 oz) chickpeas,, drained and rinsed

1 can (14 oz) artichoke hearts, drained and rinsed

¾ cup panko breadcrumbs

1 sheet nori, chopped into small flakes

¼ cup vegan mayonnaise

1 tablespoon lemon juice

1 tablespoon dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

2 tablespoons light oil,, for frying (optional)

*For garnish: lemon wedges, chopped parsley, chopped dill, and/or vegan tartar sauce, (optional)


Add the chickpeas, artichokes, panko bread-crumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper to a food processor.

Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still. If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.

Divide the mixture into 6 and use your hands to form 6 patties.

Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties, and fry 3 - 5 minutes per side until golden brown. Serve hot.


*Air-fryer method (oil-free): Preheat your air-fryer. Lay the patties in the bottom of the air fryer in a single layer, do not overlap. You may need to do them in batches. Air-fry at 380F for about 15 minutes until they are golden brown.

*Baked method (oil-free optional): Preheat your oven to 400F. Lightly grease a large baking pan or line it with parchment paper. Bake for about 20 minutes, flipping halfway through until the vegan crab cakes are golden brown.

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