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Vegan Crab Cakes

Vegan crab cakes with hearts of palm and chickpeas give you a golden, crispy exterior and tender interior without any seafood. Form into patties, chill briefly, then pan-fry until crisp and serve with optional lemon aioli.
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Prep Time 20 minutes
Cook Time 10 minutes
chill 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Dinner, Lunch
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Mixture
  • 2 can (15 oz) hearts of palm drained and shredded
  • 1 can chickpeas drained and rinsed
  • 1 cup panko breadcrumbs divided; use 1/2 cup in the mixture and 1/2 cup for coating
  • 0.25 cup vegan mayonnaise 1/4 cup in the mixture
  • 2 tbsp Dijon mustard in the mixture
  • 1 tbsp lemon juice in the mixture
  • 1 tbsp Old Bay seasoning in the mixture
  • 2 green onions finely sliced
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp garlic powder in the mixture
  • 0.5 tsp salt in the mixture
  • 0.25 tsp black pepper in the mixture
For Coating
  • 0.5 cup panko breadcrumbs light coating before cooking
For Cooking
  • 2 tbsp olive oil
Optional Lemon Aioli
  • 0.5 cup vegan mayonnaise for aioli
  • 1 tbsp lemon juice for aioli
  • 1 tsp Dijon mustard for aioli

Equipment

  • 1 cast iron skillet

Method
 

Make the crab cake mixture
  1. Shred the hearts of palm using a fork until it resembles crab-like strands, then keep the pieces fairly thin for better texture.
  2. Mash the chickpeas lightly with a fork, leaving some whole pieces so the patties stay tender inside.
  3. Combine hearts of palm, chickpeas, 1/2 cup panko breadcrumbs, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, green onions, fresh parsley, garlic powder, salt, and black pepper in a large bowl.
  4. Mix everything until the mixture holds together when pressed, adding a little more panko if it seems loose.
  5. Form the mixture into 8 patties with even thickness so they cook uniformly.
  6. Coat each patty lightly with the additional panko breadcrumbs so the surface browns and crisps.
  7. Refrigerate the patties for 20 minutes to firm up before pan-frying.
Pan-fry and serve
  1. Heat olive oil in a skillet over medium heat until shimmering.
  2. Cook patties for 4–5 minutes per side, flipping once, until the outsides are golden brown and crispy.
  3. Mix the optional lemon aioli by combining vegan mayonnaise, lemon juice, and Dijon mustard until smooth.
  4. Serve the vegan crab cakes warm with lemon wedges and the aioli on the side.

Notes

For the crispest results, chill the patties fully and avoid pressing them in the pan; if the mixture feels wet, add 1–2 tbsp extra panko to tighten it. Refrigerate cooked leftovers in an airtight container for 3 days; reheat in a skillet for 2–3 minutes per side to re-crisp. Freezing is not recommended for best texture. Dietary swap: use gluten-free panko if you need a gluten-free version (check all seasonings for gluten).