Look no further for the best Vegan Crab Cakes! These plant-based crab cakes are made with hearts of palm and chickpeas, finished with a creamy red pepper aioli. They’re hearty, satisfying, and come together in about 20 minutes—perfect as an appetizer, side, or main.
This recipe was originally published on February 4, 2022 and updated with new photos and recipe information on April 7, 2024.
These vegan crab cakes are so convincing that even non-vegans love them—my crab-loving family can attest to that. The cakes combine chickpeas and hearts of palm with vegan mayo, tangy ume plum vinegar, Dijon mustard, panko breadcrumbs, and classic Old Bay seasoning for that familiar seafood-like flavor.
Pan-fried until golden, each cake has a crisp exterior and a moist, flaky interior. The red pepper aioli—smooth, slightly sweet, and tangy—pairs beautifully as a dip or drizzle. Serve these crab cakes at gatherings, on a bed of greens, in a sandwich or wrap, or as a main with sides.
Ingredients
Chickpeas: Use a 14 oz can of unsalted chickpeas, drained and rinsed. Unsalted beans let you control the seasoning.
Hearts of Palm: A canned hearts of palm (about 14 oz) shredded or chopped gives a flaky, crab-like texture.
Jalapeño: Adds mild heat—seed it before mincing if you want less spice.
Vegan Mayonnaise: A creamy binder; use your preferred brand.
Old Bay: The classic seafood seasoning that brings savory aromatics to the cakes.
Umeboshi Plum Vinegar: A tangy brine that adds a subtle “sea” flavor; use sparingly (about 1 tsp).
Panko Breadcrumbs: Flaky panko gives a crisp coating. Use unflavored crumbs; reserve ½ cup for coating.
Red Bell Pepper: Roast and peel one red pepper for the aioli, or use jarred roasted peppers.
Red Wine Vinegar: Adds brightness to the aioli.
How to Make Vegan Crab Cakes
- Make the base: Place chickpeas, hearts of palm, and jalapeño in a food processor. Pulse until the mixture is combined but still a bit chunky—don’t over-process.
- Season and bind: Transfer to a bowl and mix in vegan mayo, Old Bay, ume plum vinegar, Dijon mustard, and 1 cup of panko. Stir until evenly combined. Put the remaining ½ cup panko in a shallow dish for coating.
- Form cakes: Scoop about 1/3 cup portions and shape into small patties, packing tightly. Coat each patty in the reserved panko.
- Pan-fry: Heat a thin layer of high-heat oil (avocado or canola) in a skillet over medium-high. Fry cakes 3 minutes per side until golden and crisp. Drain briefly on paper towels and repeat with remaining patties. (You can also bake or air fry—see recipe card instructions.)
- Make the aioli: Blend vegan mayo, roasted red pepper, chopped dill, red wine vinegar, optional cane sugar, and black pepper until smooth and creamy.
- Serve: Plate the crab cakes with aioli and lemon slices. They’re best served hot.
Recipe Pro-Tips
- Dry ingredients well: Drain and rinse chickpeas and hearts of palm, then pat dry to avoid a watery mixture.
- Pulse, don’t puree: Pulse in short bursts until the mixture is shaggy so the cakes hold together and mimic crab texture.
- Don’t crowd the pan: Fry only a few patties at a time so they crisp evenly without steaming.
- Use the right oil: Choose a high smoke-point oil like avocado or canola to avoid burning and ensure a golden crust.
Recipe Variations
A few simple swaps and additions let you customize the recipe:
- Use artichoke hearts: Substitute equal amounts of canned or thawed artichoke hearts for hearts of palm for a similar texture.
- Try different sauces: Serve with vegan tartar sauce, chipotle aioli, sweet chili, or avocado cilantro lime sauce.
- Add sweetness to the aioli: A teaspoon of cane sugar balances heat and acidity if desired.
- Make it gluten-free: Use gluten-free panko breadcrumbs.
Serving Suggestions
These crab cakes work well as an appetizer or a full meal. Suggested pairings include baked sweet potato fries, creamy vegan corn chowder, or a vegan Caesar salad.
Storage Directions
- Refrigerate: Cool completely, then store in an airtight container for 3–4 days.
- Reheat: Warm in a nonstick skillet over medium heat, flipping once, or reheat in a 350ºF oven for 10–15 minutes until heated through.
Frequently Asked Questions
Yes. You can shape uncooked patties and refrigerate them in an airtight container up to 5 days, or freeze them for up to 3 months. Pan-fry from frozen, cooking on medium heat to ensure they heat through without burning.
Skillet frying gives the best texture and flavor, but you can air fry or bake them. For air fryer: 350°F for 10 minutes, flip, then 5 more minutes. For oven: 375°F for 20–25 minutes, flipping halfway, until golden and crispy.
Cut and deseed a red pepper, place skin-side up on a baking sheet, and roast at 450°F for 15–20 minutes until blistered. Place in a bowl, cover to steam for 15–20 minutes, then peel off the skin once cooled.
More Vegan Seafood Recipes
- Vegan Chickpea Tuna
- Vegan Fish Tacos
- Vegan Creamy Pasta with Seared Mushroom Scallops
Best Vegan Crab Cakes
Ingredients
- 1 (14 oz) can unsalted chickpeas, drained and rinsed
- 1 (14 oz) can hearts of palm, drained and chopped
- 1 jalapeño, seeded and minced
- 1/4 cup vegan mayonnaise
- 1 1/2 tbsp Old Bay seasoning
- 1 tsp ume plum vinegar
- 1 tsp Dijon mustard
- 1 1/2 cup panko breadcrumbs, divided
- Avocado oil (for frying)
- Lemon slices, for serving
Red Pepper Aioli
- 1/2 cup vegan mayo
- 1 roasted red bell pepper
- 1/4 cup chopped fresh dill
- 1 tbsp red wine vinegar
- 1 tsp cane sugar (optional)
- 1 tsp freshly ground black pepper
Instructions
- Place chickpeas, hearts of palm, and jalapeño in a food processor and pulse until the mixture is shaggy and combined. Do not over-process.
- Transfer to a bowl and stir in vegan mayo, Old Bay, ume plum vinegar, Dijon, and 1 cup panko until combined.
- Place remaining 1/2 cup panko in a shallow dish. Form 1/3-cup portions into tightly packed patties and coat in panko.
- Heat oil in a large skillet over medium-high. Fry patties 3 minutes per side until golden. Drain on paper towels and repeat with remaining patties.
Air Fryer Instructions
- Grease the air fryer basket. Arrange panko-coated patties in the basket and spray the tops with oil.
- Cook at 350°F for 10 minutes, flip, and cook 5 more minutes until golden and crisp.
Baking Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- Place patties on the sheet, spray tops with oil, and bake 20–25 minutes, flipping halfway, until golden and crispy.
Red Pepper Aioli
- Blend mayo, roasted red pepper, dill, red wine vinegar, optional cane sugar, and black pepper until smooth. Serve with hot crab cakes and lemon slices.
Notes
- Refrigeration: Cool completely, then store in an airtight container for 3–4 days.
- Reheating: Warm in a nonstick skillet over medium heat or reheat in a 350ºF oven for 10–15 minutes.
Recipe Pro-Tips
- Pulse briefly in the food processor to keep a chunky texture so the cakes hold together and mimic crab.
- Leave space between patties when frying to keep them crispy.
- Use a high-heat oil to achieve a golden crust without burning.