Seriously, The Best Vegan Crab Cakes
Using my food scientist background, I developed this vegan crab cake recipe that will make you feel like you're sitting oceanside, smelling the sea air. Thanks to the air fryer, they have a super crispy exterior but a soft, moist, and flaky filling. With tons of flavorful spices and that perfect meaty texture, even non-vegans love these (see comments)!
Servings: 4 servings
Ingredients
- 1 14-oz can heart of palm drained
- 1 14-oz can artichoke hearts drained
- ¾ cup panko breadcrumbs 42 g
- ¼ cup vegan mayonnaise 60 g
- 1 Tbsp Dijon mustard
- 1 Tbsp Old Bay seasoning
- 1 Tbsp Italian parsley
- 1 Tbsp vegan worcestershire sauce 15 mL
- ½ tsp each salt and pepper
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 snack pack nori seaweed snacks or 2 large sheets nori
- 2 Tbsp oil 30 mL
Instructions
- Mix: Add all ingredients (except oil) to a food processor. Pulse a few times, scraping down the sides as needed, just until blended (there should still be some bigger chunks for texture).
- Shape: Form dough into 9 or 10 balls, then flatten slightly into thick patties.
- Refrigerate (optional): At this point, you can cover the patties with plastic wrap and let them chill in the fridge to firm up. This makes handling them during cooking easier, especially if you're cooking them on the stove.
- Oil: Brush each patty all over with oil.
- Cook*: Preheat air fryer to 400°F (204°C). Add vegan crab cakes and cook for 10 to 15 minutes, until firm and golden brown. You may need to flip them over during cooking if you notice them cooking unevenly (depending on your air fryer).
- Serve warm with vegan tartar sauce and lemon slices!
Video
Notes
*To cook on the stove, heat a large, heavy-bottomed skillet over medium heat and lightly grease. Cook 5 minutes per side, or until firm and crispy.
*To cook in oven, place patties on a parchment-lined baking sheet. Bake at 400°F (204°C) for 15 to 20 minutes.
Is there a substitute for the artichoke hearts? If you don't have these, you can use canned chickpeas in place of artichoke hearts.
Storage: These crab cakes will last for 4-5 days in the fridge in an air-tight container or in the freezer for up to 3 months. They get soft in the fridge, though, so I recommend reheating them in the air fryer.
Nutrition
Serving: 1serving (about 2.5 crab cakes) | Calories: 213kcal | Carbohydrates: 17.2g | Protein: 3.9g | Fat: 11.6g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 948mg | Potassium: 91mg | Fiber: 4.6g | Sugar: 1.9g | Calcium: 44mg | Iron: 2mg
