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    Home » Vegan Sides

    Vegan Crab Cakes Recipe (Palm Hearts and Artichoke)

    Published: May 24, 2021 · Modified: May 24, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    These vegan Maine Artichoke Crab Cakes are super easy and quick to prepare and you will have them ready on the table in a few minutes.

    They taste incredibly delicious, crispy, juicy on the inside, and have a great texture. They are also gluten-free, nut-free, oil-free and whole food plant based.

    You can serve these crab cakes as a starter, side dish or main course.

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredients
    • Substitutions
    • Variants
    • Instructions
    • Serving Options
    • Storage
    • More Vegan Recipes
    • 📖 Recipe

    We prepare these vegan crab cakes from chickpeas, palm hearts and artichokes. Thanks to the spices like Old Bay spice seasoning, these crab cakes don’t just have a great taste, they also have the perfect consistency thanks to the shredded palm hearts.

    These vegan crab cakes are made entirely without crabs. With this plant-based version made from wholesome ingredients, you won't miss the traditional ones.

    They're so delicious that you could just eat them as a snack. At least that's what we did. Dipped in rémoulade (tartar) sauce, these vegan crab cakes make a great party meal.

    As for the spices, I stuck to traditional recipes that included parsley, Old Bay Seasoning. We use kelp powder and dill to create the fishy taste and are what make these meatless crab cakes so incredibly delicious.

    Ingredient shot of the vegan crab cakes

    Ingredients

    Now let's take a look at exactly which ingredients are in these vegan crab cakes. As always, the exact quantities can be found below in the recipe card.

    Chickpeas

    Palm Hearts

    Artichoke Hearts

    Celery

    Garlic

    Shallots

    Aquafaba (drained water from the chickpeas)

    Tahini

    Soy Sauce

    Lemon Juice

    Dijon Mustard

    Spring Onion

    Kelp Powder

    Dill

    Yeast Flakes

    Parsley

    Old Bay Spice

    Garlic Powder

    Breadcrumbs (gluten-free opt)

    vegan Crab Cakes on a serving plate

    Substitutions

    Now let's take a look at which ingredients you can easily replace without losing the taste and consistency of the vegan crab cakes.

    Palm Hearts

    The palm hearts give this vegan recipe for crab cakes a great texture.

    Instead of the palm hearts, you can also use a second can of artichokes.

    Artichokes

    Do you not like artichokes or you don't have any on hand?

    No problem, just replace them with another can of palm hearts.

    Celery

    The celery stalk gives a great salty, spicy taste. You can of course do without celery here. Or use a piece of celeriac.

    Tahini

    Don't want to use tahini? Just use a different nut butter, for example almond, cashew or sunflower seeds.

    Soy Sauce

    Soy sauce is not gluten-free. If you want to fall back on an alternative now, I recommend you to use Tamari.

    One example of a soy-free seasoning sauce is coconut aminos

    Old Bay Seasoning

    You can either use the purchased Old Bay Seasoning here, or you can mix it yourself quickly.

    You may even have most of the ingredients at home. You can find the recipe for the Old Bay spice at my vegan fish tacos.

    Breadcrumbs

    Here you can use classic breadcrumbs.

    Or you can do it yourself quickly. You can also use gluten-free breadcrumbs here.

    Holding one crab cakes halfed to show the vegan crab cake texture

    Variants

    Let's take a look at different variants. These vegan crab cakes are already nut-free.

    Gluten free

    Just buy gluten-free breadcrumbs and you have a great gluten-free vegan recipe.

    Use coconut aminos instead of soy sauce.

    Paleo and Keto

    Since we use chickpeas in the recipe and they help to get the incredible texture, I don’t have any substitutes.

    These vegan crab cakes are therefore not suitable for a paleo or keto diet.

    No Crab Cakes on a plate with one crab cake halfed to show the texture and inside

    Instructions

    To get started, preheat the oven to 400 Fahrenheit.

    In a large bowl, mix the aquafaba, tahini, soy sauce, Dijon mustard, kelp powder, dried dill, yeast flakes, Old Bay seasoning, garlic powder, and dried parsley until well mixed.

    Use a food processor and add the drained chickpeas and artichokes. Use the pulse function until they are coarsely crushed. Add it to the spice.

    Take a fork and crush the palm hearts. Put these in the bowl as well.

    Dice the celery and add it too.

    Chop 1 clove of garlic and 1 small shallot and add to the bowl with breadcrumbs.

    Mix everything until mixed well. Put it in the refrigerator.

    In the meantime, put some breadcrumbs on a plate.

    Take the bowl out of the refrigerator and use ¼ cup (60 ml or 4 tbsp) of the mixture to shape the meatballs.

    Cover with the breadcrumbs and bake in the preheated oven for about 20 minutes. Check to see if they're brown. Let cool down for about 10 minutes before serving.

    Fry in the pan

    I'm lazy, so I bake them in the oven. If you want to sauté them in a pan, you can do that too. For this, simply use a non-stick pan. If you eat oil, you can also add some oil here.

    Prepare in advance

    I even think that the vegan crab cakes have even more flavor a day later. You are welcome to prepare them 2-3 days in advance.

    Close up of the vegan Crab crakes with one showing the texture

    Serving Options

    These vegan crab cakes can be served in a variety of ways.

    A couple of options:

    Burger

    Sandwich

    Wrap

    With Potato Salad and Tartar Sauce

    As a side dish to a salad plate

    With roasted vegetables such as brussels sprouts and carrots

    Starter: make small patties out of it and serve with sauce

    Storage

    Got leftovers from vegan fish cakes? These can be stored well.

    How to refrigerate

    The vegan crab cakes keep in the fridge for about 5 days. Bake briefly in the oven again to serve. They taste like freshly made.

    How to freeze

    These can also be frozen in portions. Simply place the crab cakes on a tray or plate and freeze.

    When frozen, just put them in a container. This way, the meatballs do not freeze together and you can remove and thaw them individually.

    As described above, just bake briefly in the oven.

    More Vegan Recipes

    Black Bean Burger

    Burger Sauce

    Jambalaya

    Shepherd's Pie

    Cobb Salad

    Pin for Later!

    Vegan Crab Cake Pin for Pinterest with Text

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Continue to Content

    📖 Recipe

    No Crab Cakes on a plate with one crab cake halfed to show the texture and inside

    Vegan Crab Cakes Recipe (Palm Hearts and Artichoke)

    Yield: 12
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    These vegan Maine Artichoke Crab Cakes are super easy and quick to prepare and you will have them ready on the table in a few minutes. They taste incredibly delicious, crispy, juicy on the inside, and have a great texture. They are also gluten-free, nut-free, oil-free and whole food plant based.

    You can serve these crab cakes as a starter, side dish or main course.

    Ingredients

    • 1 can chickpea beans, rinsed, save liquid
    • 1 can palm hearts
    • 1 can artichoke hearts
    • half a celery stalk, finely diced
    • 2 garlic cloves
    • 1 small shallot, diced
    • ¼ cup (60 ml) aquafaba
    • 2 tablespoon tahini
    • 1 teaspoon soy sauce or coconut amino acids
    • 1 teaspoon lemon juice
    • 1 ½ teaspoon Dijon mustard
    • 2 spring onions, sliced
    • 1 teaspoon kelp powder
    • 1 teaspoon dried dill
    • 2 tablespoon nutritional yeast
    • 2 teaspoon dried parsley
    • 2 teaspoon Old Bay seasoning
    • 1 teaspoon garlic powder
    • 1 cup (120 g) breadcrumbs

    Instructions

    To get started, preheat the oven to 400 Fahrenheit.

    In a large bowl, mix the aquafaba, tahini, soy sauce, Dijon mustard, kelp powder, dried dill, yeast flakes, Old Bay seasoning, garlic powder, and dried parsley until well mixed.

    Use a food processor and add the drained chickpeas and artichokes. Use the pulse function until they are coarsely crushed. Add it to the spice.

    Take a fork and crush the palm hearts. Put these in the bowl as well.

    Dice the celery and add it too.

    Chop 1 clove of garlic and 1 small shallot and add to the bowl with breadcrumbs.

    Mix everything until mixed well. Put it in the refrigerator.

    In the meantime, put some breadcrumbs on a plate.

    Take the bowl out of the refrigerator and use ¼ cup (60 ml or 4 tbsp) of the mixture to shape the meatballs.

    Cover with the breadcrumbs and bake in the preheated oven for about 20 minutes. Check to see if they're brown. Let cool down for about 10 minutes before serving.

    Notes

    More Tips in the post above!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Plant-based Meat
    Enjoy your Meal, Jasmin
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    « Spelt Bread Recipe with Seeds (vegan, no oil, no sugar)
    Pasta Salad Recipe with Artichoke Hearts (wfpb, vegan, oil free) »

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