Vegan Crab Cakes

Crispy, savory, and surprisingly satisfying

Serves: 4–6 | Time: 30 minutes

You’ll need
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) hearts of palm, drained and chopped
• 1 can (15 oz) artichoke hearts, drained and chopped
• 2 tbsp vegan mayonnaise
• ¾ cup panko breadcrumbs
• 3 tbsp all-purpose flour
• 1 green onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp Dijon mustard
• 1 tbsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp salt
• Black pepper to taste
• 2–3 tbsp olive oil (for cooking)

Optional add-ins
• lemon zest
• diced celery
• red bell pepper
• dash of hot sauce

Let’s Make It

1. Add chickpeas, hearts of palm, and artichokes to a bowl and mash until flaky but not smooth.

2. Stir in vegan mayo, breadcrumbs, flour, green onion, parsley, Dijon mustard, and seasonings until a dough forms.

3. Shape into small patties using about ¼ cup of mixture each.

4. Heat olive oil in a skillet over medium heat.

5. Cook patties for 3–4 minutes per side until golden and crispy.

6. Let cool slightly before serving.

Serve It With
Lemon wedges, vegan tartar sauce, a fresh salad, or tucked into a sandwich

Pro Tip
Keep the texture slightly chunky when mixing. That’s what gives you that classic crab cake feel.