Plant Based Crab Cakes | Vegan Crab Cakes | Easy Vegan Crab Cake Recipe | Plant Based Recipe

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I used to LOVE crab cakes growing up.

Weirdly, I liked salmon cakes even more!

So because of my love for all foods in cake form, I had to try out a version that was plant-based!

Texture to me is more important than flavor here.

I do think plants can shine on their own without having to mimic the flavors of other animal-based alternatives.

But the texture is key!

So today, I’ll cover some of my favorite ingredients today!

Hope you enjoy!

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Vegan Crab Cakes

Cook and Prep Time:

Serves: 8 cakes

You Need

• 1 small can Chickpeas, rinsed and drained
• 2 cans Artichoke Hearts, rinsed and drained
• 1 can Hearts of Palm, chopped
• ½ Red Onion, chopped
• 4-5 cloves Garlic, minced
• 1 Lemon, juiced
• 1 tbsp. Dijon Mustard
• 1 stalk Celery chopped
• 3 tbsp. Coconut Yogurt
• 2 tbsp. Old Bay Substitute
  • 2 tsp. Smoked Paprika
  • ¼ tsp. Allspice
  • ¼ tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ½ tsp. Cayenne Pepper
  • 1 tsp. Ground Mustard
  • 2 tsp. Black Pepper
• 1 cup Panko Breadcrumbs (GF options are available)
• Salt, to taste,
• Black Pepper, to taste

DIRECTIONS

1. Rinse and chop the produce accordingly.  Line a baking tray and preheat your oven to 400˚F. 
2. Add the garlic and onion to your food processor, and pulse until chopped finely.
3. Add the chickpeas, artichokes, celery, and hearts of palm. Process until somewhat combined.
4. Add lemon juice, mustard, seasonings, and yogurt.  Pulse again until combined. Add the mixture to a large bowl.
5. Add the breadcrumbs and toss to combine.  Stir until evenly coated, and season to taste.
6. Add your cakes to the baking tray.  Bake 10 minutes per side, or until golden brown.
7. Serve with a salad and favorite dipping sauce.  Enjoy!