These vegan crab cakes, made with canned artichokes and chickpeas, are more Greek than Maryland! Aromatic fresh dill, bright roasted red peppers, and a touch of smoked paprika give these meat-free delights a distinctly Mediterranean flare.
As I have a vegetarian daughter, I am always looking for tasty dishes that are similar to what she ate as a carnivore. After trying these vegan crab cakes, she tells me this ticks all the boxes! High praise indeed from a teenager!
How do you make a vegan crab cake with no filler or fake ingredients? A humble can of artichoke hearts does the trick. Once you coarsely chop the tangy artichoke hearts in a food processor, they take on a surprisingly similar texture to crab. Canned chickpeas help everything bind together, with the bonus of additional plant-based protein!
If you count the chilling time, this recipe takes about 2 hours, so it may be a bit of a cooking project for a midweek evening. But it’s perfect for leisurely weekends or special occasions—and worth any effort involved. You will also gain brownie points from your vegan family and friends!
Table of Contents
What Is In Vegan Crab Cakes?
Though the ingredient list may look long, it’s mostly pantry staples and easy-to-find seasonings. You’ll need:
Produce & Perishables
- Scallions bring a subtle sweet onion flavor.
- Celery brings a classic crab cake flavor and a slight crunch.
- Flat-leaf parsley adds freshness.
- Dill’s subtle aniseed flavor pairs well with the tzatziki dipping sauce.
- Lemon zest and juice bring a citrus hit to lighten the richness of the pan-fried cakes.
- Tzatziki is used as a dipping sauce. It can be homemade (swap in your favorite plant-based yogurt in this Tzatziki recipe to keep things vegan) or use a store-bought plant-based tzatziki.
Pantry
- Canned chickpeas add protein and texture. Their liquid, called aquafaba, is an excellent egg replacement to bind the artichoke cakes together.
- Canned artichoke hearts create a similar texture to chunky crab meat. Canned artichokes work well as you can control the flavor and seasonings, unlike the marinated variety.
- Plain panko breadcrumbs help the binding process. Panko breadcrumbs are larger than regular dried breadcrumbs, giving them a better texture, but regular dried breadcrumbs or gluten-free breadcrumbs will also work.
- Roasted red pepper brings a subtle smoky and sweet flavor. Use a jarred store-bought variety or roast them yourself with this guide.
- Cornstarch absorbs moisture when heated, which helps keep the crab cake from falling apart.
- Dijon mustard adds flavor to the yogurt to help replace the ubiquitous mayonnaise typically added to crab cakes.
- Garlic powder gives a subtle allium note without overpowering the delicate artichoke flavor.
- Red pepper flakes or Aleppo Pepper add a gentle warmth. You can increase it to 1/2 teaspoon if you like things on the spicier side!
- Smoked paprika provides a charred flavor to enhance the roasted red pepper.
- Kosher salt elevates all the flavors.
- Olive oil is used both for frying and finishing, bringing richness to the end result.
- READ MORE: Cooking with Olive Oil: Everything You Need to Know!
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How to Make Vegan Crab Cakes
Although it may be a bit of an undertaking for a midweek evening, this vegan crab cake recipe is perfect for a mini weekend cooking project—and worth any effort involved!
Make the Vegan Crab Cake Mixture
- Process the artichokes and chickpeas. Drain 2 (15.5-ounce) cans of chickpeas over a bowl to reserve the liquid, then give them a good rinse. Add to a food processor and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.
- Dry and process the artichokes. Using a clean kitchen towel, place 2 (14-ounce) cans of drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas.
- Make the base. To the bowl with the chickpeas and artichokes, add 3/4 cup breadcrumbs, 1/2 cup minced scallions, 1/3 cup minced celery, 1/3 cup finely chopped roasted red pepper, 3 tablespoons reserved chickpea water, and 2 tablespoons cornstarch.
- Season the “crab” cakes: To the base, add 2 tablespoons finely chopped parsley, 2 tablespoons finely chopped dill, 1 tablespoon Dijon mustard, 2 teaspoons lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon garlic powder, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.
- Get the coating ready. To a shallow bowl or pie plate, add 1 cup breadcrumbs, 2 tablespoons cornstarch, 1/2 teaspoon kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.
Form and Coat the Patties
- Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about 1/2-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties.
- Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated.
Cook and Serve
- Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transferring to the prepared plate as you go.
- Plate up. Serve on top of a salad or as is with wedges of lemon and tzatziki.
Ways to Mix it Up
Some of the ingredients can be swapped out or substituted to play with the flavors. Here’s what I’d suggest:
- Artichoke hearts: 2 cans of hearts of palm.
- Plain panko breadcrumbs: Dried plain breadcrumbs (the texture will not be as crunchy).
- Green onions: 1/2 cup finely chopped chives.
- Roasted red pepper: Fresh red bell pepper (will have more crunch).
- Tzatziki: Any dipping sauce of your choice. Romesco sauce would be a delicious alternative.
How to Air-Fry Vegan Crab Cakes
To make these vegan crab cakes in your air fryer. If you’re making a large quantity and need to air fry in batches, simply preheat an oven to 300F. Once air-fried, transfer to a rack-lined baking sheet and hold them in the oven to keep warm until all batches have been cooked.
- Preheat the air fryer to 390F. Spray the basket with olive oil cooking spray and spray the top and bottom of each artichoke cake.
- Place in the basket in an even layer without overcrowding the basket. Fry for 8 minutes, flip, give the surface of the artichoke cake another oil spray, and fry for another 7 minutes until golden brown and cooked through. Sprinkle lightly with kosher salt, if desired.
What to Serve with Vegan Crab Cakes
A crunchy, crisp slaw or salad, such as this Mediterranean Cabbage Salad, would perfectly accompany these vegan “crab” cakes! And a crisp glass of dry white wine to sip alongside.
How to Freeze Vegan Crab Cakes
Although best served straight away, the “crab” cakes can be formed, placed on a sheet pan, frozen for 1 hour, and then added to a Ziplock bag or airtight container and frozen for up to 1 month. Thaw in the fridge overnight before cooking.
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Vegan “Crab” Cakes
Crispy vegan crab cakes with canned artichokes, chickpeas, dill, roasted red peppers, and a touch of smoked paprika. Serve with a squeeze of lemon and vegan Tzatziki.
Ingredients
For the “Crab” Cake Mixture
- 2 (15.5-ounce) cans chickpeas, drained liquid reserved and chickpeas rinsed
- 2 (14-ounce) artichoke hearts (quartered), drained
- 3/4 cup plain panko (or plain breadcrumbs or gluten-free breadcrumbs)
- 1/2 cup minced scallions (about 2 large scallions)
- 1/3 cup minced celery (about 1 large stalk)
- 1/3 cup finely chopped roasted red pepper (about 1 medium pepper, or from a drained jar)
- 3 tablespoons reserved chickpea water
- 2 tablespoons cornstarch
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon garlic powder
- 1/2 teaspoon Aleppo Pepper (or 1/4 teaspoon red pepper flakes)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
For Coating and Searing
- 1 cup plain panko or plain breadcrumbs
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil, for frying
For Serving
- 1 lemon cut into wedges
- 2 cups vegan Tzatziki (homemade or store-bought), for dipping
Instructions
Make the Vegan Crab Cake Mixture
- Process the artichokes and chickpeas. Into a food processor, add the drained chickpeas and pulse 6 to 8 times until they are chopped but chunky. Make sure you scrape down the sides and along the bottom edge with a rubber spatula after every 2 pulses to prevent the chickpeas from forming a paste. Transfer to a large bowl.
- Dry and process the artichokes. Using a clean kitchen towel, place the drained artichokes in the center, pull the corners together, and twist and squeeze over the sink to remove as much liquid as possible. Transfer the artichokes to the food processor and pulse 6 times until chopped and chunky but still holding some shape, being careful not to over-process. Transfer to the bowl with the chickpeas.
- Make the mixture. To the bowl with the chickpeas and artichokes, add the breadcrumbs, scallions, celery, roasted red pepper, reserved chickpea water, cornstarch, parsley, dill, Dijon mustard, lemon zest and juice, garlic powder, Aleppo pepper, smoked paprika, and kosher salt. Use your hands to combine until the dry ingredients have moistened and everything is evenly dispersed. Place the bowl in the fridge while you make the coating.
Form and Coat the Patties
- Get the coating ready. To a shallow bowl or pie plate, add the breadcrumbs, kosher salt, and freshly cracked pepper. Combine the mixture using your hands, making sure the cornstarch is evenly dispersed.
- Form the patties. Remove the artichoke and chickpea mixture from the fridge. Grab a small handful of the mixture and squeeze it, it should clump together. If it doesn’t hold its shape, return to the fridge for 30 minutes. Scoop about a 1/3 cup of the mixture into your hand, and press firmly to shape into a disk about the size of a hockey puck (or a small hamburger patty about ½-inch thick). Do this until all the mixture has been shaped. You should have about 12 patties.
- Coat the patties. Place one patty at a time in the breadcrumb mixture and gently press into the breadcrumbs so all sides are covered. Once coated, place it on a large plate. Repeat until all the patties are coated.
Cook and Serve
- Cook the cakes. Set a paper towel-lined plate near your stove. Set a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan, about 3 tablespoons. Swirl to coat the bottom of the pan. Once the oil is shimmering, add the cakes in a single layer. Be careful not to crowd them; you may have to do this in batches. Cook for about 3 to 5 minutes until golden brown, pressing down lightly with a spatula to ensure even heat contact is made on the pan. Flip and cook the other side for 3 to 5 minutes, adding another tablespoon of oil if needed. Repeat until all the cakes are cooked, transfering to the prepared plate as you go.
- Plate up. Serve with lemon wedges and tzatziki.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, smoked paprika, and Aleppo pepper used in this recipe.
- To make the tzatziki from scratch: Use this Tzatziki recipe and swap the yogurt for your favorite plain plant-based variety. Or you can use a store bought option. (Nutritional calculation does not include the tzatziki.)
- To freeze: Although best served straight away, the “crab” cakes can be formed, placed on a sheet pan, frozen for 1 hour, and then added to a Ziplock bag or airtight container and frozen for up to 1 month. Thaw in the fridge overnight before cooking.
Nutrition
Calories: 187.6kcalCarbohydrates: 33.2gProtein: 8.5gFat: 2.5gSaturated Fat: 0.3gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 0.6gSodium: 579.5mgPotassium: 280mgFiber: 7.6gSugar: 5gVitamin A: 203.8IUVitamin C: 10.3mgCalcium: 63mgIron: 2.8mg
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