Crispy and flavorful vegan crab cakes made with hearts of palm and chickpeas, seasoned with Old Bay and seaweed for the perfect seafood-like taste. Easy, delicious, and perfect for any occasion!
I’ve always loved the crispy, golden crust and tender, flaky texture of a good crab cake, so I had to create a vegan version that delivers the same delicious experience—without the seafood. These vegan crab cakes are made with hearts of palm and chickpeas, perfectly seasoned with Old Bay and a hint of seaweed for that subtle ocean flavor. They’re easy to make, incredibly satisfying, and pair beautifully with a tangy dipping sauce. Whether as an appetizer or a light meal, these are a must-try!
Why You’ll Love These Vegan Crab Cakes
- Crispy & Flavorful – Golden brown on the outside, tender and flaky on the inside.
- Authentic Seafood-Like Taste – Hearts of palm, chickpeas, and seaweed give them the perfect texture and flavor.
- Easy to Make – Simple ingredients and ready in under 30 minutes.
- Great as an Appetizer or Main – Serve with a dipping sauce, in a sandwich, or over a salad.
- Healthy & Wholesome – Packed with plant-based protein and fiber.
- Dairy-Free & Egg-Free – 100% vegan and easily made gluten-free!
These crispy, flavorful vegan crab cakes are made with hearts of palm and chickpeas for the perfect flaky texture, seasoned with Old Bay and seaweed for a seafood-like taste.
Ingredients:
For the crab cakes:
- 1 can (14 oz) hearts of palm, drained and shredded
- 1 cup cooked chickpeas, mashed
- 1/2 cup panko breadcrumbs (or gluten-free alternative)
- 1/4 cup vegan mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp ground flaxseeds + 2 tbsp water (flax egg)
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dulse flakes (or crumbled nori sheet) for seafood flavor
- 2 tbsp fresh parsley, chopped
- Salt & pepper to taste
- 1 tbsp olive oil (for frying)
For the dipping sauce:
- 1/4 cup vegan mayo
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
Instructions:
- Prepare the flax egg – In a small bowl, mix ground flaxseeds with water and let it sit for 5 minutes until thickened.
- Mash chickpeas – In a large bowl, mash chickpeas with a fork until mostly broken down.
- Shred hearts of palm – Use your hands or a fork to shred the hearts of palm into flaky pieces.
- Mix everything – Add hearts of palm, panko, vegan mayo, mustard, lemon juice, flax egg, Old Bay, garlic powder, onion powder, dulse flakes, parsley, salt, and pepper to the bowl. Mix well.
- Form patties – Scoop out portions of the mixture and shape into small patties (about 6-8 cakes).
- Cook – Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy.
- Make the sauce – Mix vegan mayo, Dijon mustard, lemon juice, and Old Bay in a small bowl.
- Serve – Enjoy warm with the dipping sauce and a squeeze of fresh lemon!
Recipe Tips
Shred the Hearts of Palm Properly – Use your hands or a fork to create a flaky texture similar to crab meat. Avoid overprocessing in a food processor, or they’ll turn mushy.
Let the Mixture Chill – Refrigerate the mixture for 15-20 minutes before shaping the patties. This helps them hold together better when cooking.
Use the Right Binder – The flax egg and vegan mayo work together to keep the cakes from falling apart. If needed, add a little more panko for extra firmness.
Don’t Overcrowd the Pan – Cook in batches to ensure each crab cake gets crispy and golden brown. Too many at once can cause them to steam instead of fry.
Make Them Ahead – Shape the patties and store them in the fridge for up to a day before cooking, or freeze them for an easy meal prep option!
Vegan Crab Cakes
Ingredients
- 14 oz (1 can) hearts of palm drained and shredded
- 1 cup cooked or canned chickpeas mashed
- 1/2 cup panko breadcrumbs
- 1/4 cup vegan mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp ground flaxseeds + 2 tbsp water (flax egg)
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dulse flakes(or crumbled nori sheet) for seafood flavor
- 2 tbsp fresh parsley chopped
- Salt & pepper to taste
- 1 tbsp olive oil for frying
For the dipping sauce:
- 1/4 cup vegan mayo
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
Instructions
- Prepare the flax egg – In a small bowl, mix ground flaxseeds with water and let it sit for 5 minutes until thickened.
- Mash chickpeas – In a large bowl, mash chickpeas with a fork until mostly broken down.
- Shred hearts of palm – Use your hands or a fork to shred the hearts of palm into flaky pieces.
- Mix everything – Add hearts of palm, panko, vegan mayo, mustard, lemon juice, flax egg, Old Bay, garlic powder, onion powder, dulse flakes, parsley, salt, and pepper to the bowl. Mix well.
- Form patties – Scoop out portions of the mixture and shape into small patties (about 6-8 cakes).
- Cook – Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy.
- Make the sauce – Mix vegan mayo, Dijon mustard, lemon juice, and Old Bay in a small bowl.
- Serve – Enjoy warm with the dipping sauce and a squeeze of fresh lemon!
I love how these vegan crab cakes come together so easily while delivering that perfect balance of crispy, flaky, and flavorful. Whether you serve them as an appetizer, in a sandwich, or with a fresh salad, they’re guaranteed to impress. Give them a try, and let me know how you like them—I’d love to hear your favorite way to enjoy them!