01/06/2026
Vegan "Crab" Cakes (No Crab, Just Plants!)
🧾 Ingredients
Base:
1 can chickpeas, drained and mashed
1 can hearts of palm, drained and finely shredded
½ cup breadcrumbs (panko or gluten-free if needed)
¼ cup vegan mayo
2 tbsp dijon mustard
1 tbsp lemon juice
1 tbsp soy sauce or tamari
1 tbsp Old Bay seasoning (or mix paprika, celery salt, mustard, and pepper)
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
For frying:
2–3 tbsp oil (e.g., avocado, olive, or canola)
👨🍳 Instructions
Prep the mixture:
In a large bowl, mash chickpeas (leave some chunks).
Add shredded hearts of palm, breadcrumbs, mayo, mustard, lemon juice, soy sauce, seasonings, and herbs.
Mix until well combined and holds together. If too dry, add a bit more mayo or a splash of plant milk.
Form the cakes:
Scoop and shape into small patties (about 6–8 depending on size).
Chill in the fridge for 15–20 minutes to firm up.
Cook:
Heat oil in a skillet over medium heat.
Cook patties 3–4 minutes per side until golden brown and crispy.
🥗 Serving Suggestions:
Serve with lettuce wraps (as pictured), vegan tartar sauce, or garlic aioli.
Great with a side salad or in a sandwich bun.
