Flavor packed and texture rich, these Vegetarian and Vegan Crab Cakes are easy to make. Let the food processor do the chopping, then shape and pan fry (or bake) these crabless cakes. They’re make ahead ready and freezer friendly too! Share with Texas Potato Salad, and a chunky salad like this Cucumber and Tomato Salad to round out the meal.
⭐️⭐️⭐️⭐️⭐️ Review: “Amazing. Better than crab cakes. Even turned my carnivore crab cake loving husband.” ~ Emily
Vegan Crab Cakes, What?
Who knew a vegan and vegetarian crab cake could be created to taste just as delicious and texture rich as the crab cakes of my East Coast memories. Then, moving to Western Washington and enjoying PNW crab cakes, well, I knew I had to come up with a crabless cake that’s vegetarian and vegan friendly.
When I first started testing for what would become this Artichoke Chickpea Vegan Crab Cake recipe, I took notes from an old Whidbey Island seafood cookbook and also, from a recipe in Cooking Up The West Coast. Both were crab-filled cakes. My solution for a crab substitute at the time for a vegetarian crab cake recipe was chickpeas. While the flavor profile was reminiscent of the classic crab cake, the texture was still missing something.
Then I heard a story on NPR’s Food for Thought about using artichokes in lieu of crab. I was sold!
About the Key Ingredients
- Artichokes Hearts – canned, not marinated. Artichoke hearts add texture and bulk.
- Cooked Chickpeas – canned or home-cooked, chickpeas add bulk, texture and mild flavor.
- Dijon Mustard – adds sharp, tangy flavor with a hint of spice.
- Panko Breadcrumbs – helps balance moisture, adds bulk and crunch.
- Old Bay Seasoning – offers crab cake signature flavor. But, you can easily sub cajun spice mix or a creole spice blend for an added kick!
- Chickpea Flour or Whole Wheat Flour – although chickpea flour holds the cakes together more effectively, you can use whole wheat flour if needed.
At a Glance: How to Make Chickpea Artichoke Vegan Crab Cakes
With the food processor doing most of the work, these easy crabless crab cakes come together quickly. They can be made ahead for meal prep and are freezer friendly!
- First, in a food processor, pulse the artichokes and chickpeas until chunky, then transfer into a large bowl.
- Second, in the food processor, add green and red bell pepper, celery, green onion, and parsley. Process until minced. Transfer into the large bowl with the chickpea mixture.
- Third, to the chickpea mixture, add the seasonings, and chickpea flour. Fold the ingredients together until evenly distributed.
- Next, shape into patties and roll in panko bread crumbs to coat.
- Last, pan fry in a shallow pool of oil.
Once the patties are shaped, they can be frozen for up to a month or hang out in the fridge for up to a day before pan frying. Talk about easy-peasy meal prep!
What to Serve with Vegetarian & Vegan Crab Cakes
Sides:
- Slow Cooked Black Eyed Peas
- Crispy Oven Fries
- Garlic Roasted Baby Potatoes
- Pan Fried Asparagus
- Cauliflower Mac and Cheese
- Texas Potato Salad or Olive Potato Salad
- 15 Minute Pan Fried Asparagus
- Summer Tortellini Salad
- Broccoli Slaw
- Fresh Corn on the Cob
- Cucumber, Tomato and Onion Salad
- Black Eyed Pea Salad
- A Big Green Salad with Dairy Free Ranch or Yogurt Ranch
- Lemon-Dijon Asparagus and Pea Pasta Salad
Sauce:
Depending on what sauce you choose, share with lemon or lime wedges.
- Vegan Remoulade Sauce (recipe below) – lemon wedges
- Mango Salsa – lime wedges
- Vegan Tartar Sauce – lemon wedges
- Avocado Cream Sauce – lime wedges
- Jalapeno Aioli – lemon wedges
Traci’s Tips
- Fried vs Baked: These cakes can be baked or pan-fried. Although I recommend frying, if baking, omit the panko coating and brush both sides lightly with oil. Bake on a parchment-lined sheet pan at 400F (204C), 10 minutes on each side. They’re not as crispy, but baking is an option.
- Chickpea Flour vs Whole Wheat Flour: For this recipe, chickpea flour is very effective at holding things together. Whole wheat flour will work too, but the patties are a bit more tender.
- Portioning: Portion these cakes using a 1/4C scoop or a large ice cream scoop. For appetizer size, go for 2 tablespoons each.
Artichoke-Chickpea Vegan "Crab" Cakes Recipe
Flavor packed and texture rich, these Vegan Crab Cakes are easy to make. Let the food processor do the chopping, then shape and pan fry these crabless cakes. They're make ahead ready and freezer friendly. *Total time to cook all 12 crab cakes will vary depending on size of pan used. I cook 4 at a time, 7-8 minutes per batch. >> See blog post for more sauce ideas!
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Ingredients
For the Crabless Cakes:
- 1 (425g) Can of Chickpeas, drained, then patted dry in a tea towel, about 2 C
- 1 (400g) Can of Artichokes Hearts, about 2 C, plain (not marinated), out of the can quartered or halved. Drain and squeeze to rid them of their liquid.
- 1/2 C (70g) Red Bell Pepper, about 1/2 a large pepper, cut into large chunks
- 1/2 C (70g) Green Bell Pepper, about 1/2 a large pepper, cut into large chunks
- 1 Green Onion, cut into large chunks
- 1 (40g) Stick of Celery, cut into large chunks
- Fresh Parsley, a small handful
- 2 Tbs Dijon Mustard
- 3 Tbs Mayonnaise, I like Vegenaise
- 1 1/2 C (145g) Panko Bread Crumbs, divided
- 1 tsp Fine Sea Salt, or 3/4 tsp for less salt
- 2 tsp Old Bay Seasoning, *see note for sub
- 1/8 tsp Cayenne Pepper, or a dash or two or Tabasco hot sauce (omit if using Cajun seasoning instead of Old Bay)
- 3 Tbs Chickpea Flour, aka Garbanzo Bean Flour or **Whole Wheat Flour
- 1/2 Lemon, juiced
- Oil for Pan Frying, I like coconut or olive
- Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.
For Homemade Remoulade (optional):
- 3/4 C (180g) Mayonnaise
- 1 1/2 tsp Dijon Mustard
- 2 Cloves of Garlic, sliced thin
- 1 1/2 Tbs Capers, drained
- 3 tsp Lemon Juice
- 1/4 tsp Vegan Worcestershire Sauce, I like Wizards
- 1 tsp Fresh Parsley, chopped fine
Instructions
For the Crabless Cakes:
- Make sure the chickpeas are patted dry and the artichokes squeezed of their canned liquid. In the work bowl of a food processor, add the chickpeas and artichokes. Pulse 4-5 times. The mixture should be chunky. Transfer to a large mixing bowl.
- In the work bowl of the food processor, add the red and green bell peppers, onion, celery, and parsley. Process until minced, stopping to scrape down the bowl a few times. Transfer to the large mixing bowl with the chickpea mixture. Rinse out the work bowl and set aside if making the remoulade (see below).
- To the chickpea mixture, add the dijon, mayo, 1 C (96g) of panko, salt, old bay, cayenne, chickpea flour and lemon. Mix thoroughly until all the ingredients are evenly distributed. The mixture should hold together when squeezed.
- To portion the crabless cakes, use a 1/4 C (70g) scoop or large cookie scoop. Pack the mixture in the scoop, then tap it gently but firmly on the side of the bowl to release the cake. Set the cake on a parchment lined sheet pan. Note! If baking the crabless cakes, there's no need to coat the patties in remaining panko. Skip to "To Bake" below.Place the remaining 1/2 C (48) panko bread crumbs into a bowl or plate. Place each cake in the panko to coat on both sides and all around the edges. Transfer back to the sheet pan. Using the palm of your hand, press the crab cake gently into a 1/2" (12mm) patty. At this point the crab cakes can be held in the refrigerator for up to 24 hours, frozen or pan fried.
- To Freeze: Once all the cakes are coated, they can be frozen on the sheet pan. Once frozen, transfer to a storage container for up to two months. Thaw at room temperature or in the refrigerator and coat in panko again to refresh before frying.
- To Pan Fry (recommended): Preheat oven to 200F (93C) if holding the cakes warm after pan frying. Otherwise, you won't need the oven on. Pour a shallow layer of oil in a frying pan. I like a cast iron skillet for the job. Heat the oil until it shimmers. Toss a crumb of panko in the pan. If it sizzles, the oil is ready. Using a spatula, gently slide the crab cakes into the pan, leaving room between the cakes for flipping. Cook on each side for 3-4 minutes or until golden brown and crispy. Adjust the heat as necessary. Transfer to a double layer of paper towel to catch pan drippings and sprinkle a pinch of sea salt over the crabless cake. Then, if holding warm, transfer to the oven until ready to eat.
- To Bake: Omit the outer layer of panko. Preheat the oven to 400F (204C) and line a sheet pan with parchment paper. Brush both sides of the crabless cake with oil. Bake each side for 10 minutes.
- Serve With (optional): chives, and sauce of choice
- To Store Leftovers: Store leftover cakes in a lidded container, in the refrigerator for up to three days. Reheat in a 350F (176C) oven for about 10 minutes.
For Homemade Remoulade (optional):
- To the work bowl of a food processor, add the mayo, dijon, garlic, capers, lemon, Worcestershire and parsley. Process unitl the capers are broken down into small bits, stopping several times to scrape down the bowl. Store in the refrigerator in a lidded container for up to one week.
Video
Notes
*If Old Bay isn't available, try subbing a Cajun spice mix.
**Chickpea flour because is so effective at holding these cakes together. Whole wheat flour will work too, but the patties are a bit more tender.
Estimated Nutrition is for pan frying in olive oil using 1/2 cup olive oil and includes the optional remoulade sauce.
Nutrition
Serving: 1cake | Calories: 357kcal | Carbohydrates: 24g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 195mg | Fiber: 5g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Made it today , both the crab cakes and the sauce ,
my first vegan crab cakes and they are delicious.
thank you for sharing the recipe
Hi Miko! Thank you for your note and giving the recipe a go! SO happy to hear you enjoyed the crabless cakes!
I just made your “crab” cakes with artichoke and chickpeas. I grew up on crab and miss the taste of crab. I thought I’d try the recipe. Despite being skeptical at first, the taste and texture were spot on. Thank you so much for sharing your wonderful recipes.
Hooray Len! I’m so happy you like the crabless cakes and they satisfied that craving! I’m so with you! Thank you for your note and giving the recipe a go.
These were great. I didn’t have parsley but used cilantro instead. My artichokes were grilled marinated artichokes. This was an amazing recipe! So delicious!!! And one other sub- I used fresh ground oat flour(ground instant oats). Held up very well while cooking!
Hi Ann! Thank you for coming back and leaving a note! SO happy to hear you enjoyed the crabless cakes! Hooray for ground instant oats – thank you for sharing your tips! :D
I loved everything about this recipe, except the mustard. It was just too overpowering. I did use hearts of palm instead of artichoke, but the texture was excellent and the cakes stayed together perfectly. I will definitely make them again, but with maybe only 1 tsp of mustard. With a food processor, it was easy to make and no one noticed it wasn´t a real crab cake.
Hi Kristi! Thank you for your note and giving the recipe a go! Indeed, hearts of palm are a bit more delicate in flavor than the artichoke hearts, so the flavor of the mustard (a loud ingredient) won’t be balanced. Thank you for your note regarding that however as those that want to try this recipe with HOP can reduce the mustard a bit!
Amazing!! Exactly what I was hoping for. The whole family loved it. I cannot wait to make again.
I put in freezer for 20 before cooking and they did not fall apart. Seriously, so excited to add this to my list of regular recipes. Thank you!!
Hooray Justine! Thank you for your note, tip and giving the recipe a go. So happy to hear everyone enjoyed the “crab” cakes! I love having these on hand in the freezer… so easy, and so satisfying too :D
This is my new favorite recipe!! I LOVED it!! One of, if not the best thing I have ever made!! Mine did fall apart though. Any suggestions for preventing that?
Hi Jennie! Hooray! SO happy to hear. For falling apart, a couple of things. Make sure your artichoke hearts are squeezed dry, and your chickpeas, patted dry. Be sure to use Chickpea flour (whole wheat doesn’t hold together as well) and handle them gently when pan frying. If after mixing the cakes they don’t hold together when you squeeze a fist full, you can add a bit more flour. I hope this helps! Thank you for your note.
The finished product was great but for some reason I felt like there were a lot of little steps that led to a messy kitchen and lots of cleanup. Maybe just better for a weekend or special occasion meal, not a Tuesday night! And just a note that I used the artichoke hearts can size that the recipe called for but it didn’t look like two cups (after pressing the water out) so I measured and it was only one cup. I used two cans to keep the chickpea proportion correct per the recipe. Didn’t sound like anyone else had this happen so I must have done something wrong.
Hi Sue! So happy to hear you enjoyed the finished crab cakes but I’m sorry to here they were cumbersome. The one can of artichokes is about 2 C measured prior to squeezing out and dicing.
No need to ever make real crab cakes ever again!
This recipe delivers on every level, every time, and the quality is consistent every time, the combination of textures and flavors, off the charts.
Sometimes with real crab cakes, you get salty crab meat or fishy crab meat or both.
I have made these over a dozen times in the last 6 months, and have served it with the finest of fine-dining type meals in my home. No one, not one time, has ever been disappointed. I would give this recipe 6 stars+ if that rating were available.
Hooray! Thank you for your note Valerie!
We made these for Christmas day. I was able to make them the day before and then fry them when we were ready to eat. The food processor made this very easy and I layered them on a plate between parchment paper. I used avocado oil to fry them because I didn’t want the oil to get smokey as I had to do a few batches over time. This will be our new Christmas day tradition!
SO happy to hear Laurel! We made them for Christmas day too :D Thank you for your note and tip about the avocado oil.
I think I just found my Christmas dinner! These look wonderful. I have also subbed hearts of palm for crab in the past.
Hi Elizabeth! Hearts of palm sound delicious. So honored to be a part of your holiday table! This will be on our holiday menu too with a big salad and mac and cheese!