Hearts of palm are the star here, since their fibrous, wet texture shreds into something that reads as seafood once it’s chopped and seasoned. I pair them with chickpeas for body, then lean on classic seasoning: Old Bay, a little kelp or nori for that ocean note, Dijon, lemon, and capers for a briny edge. A spoon of vegan mayonnaise keeps everything rich, while the liquid from the chickpea can and a handful of panko do the binding work an egg would normally handle. Two cans of hearts of palm to one can of chickpeas is the ratio I land on, and it gives each cake enough flake to feel like a real bite rather than a dense puck. I set a bowl of vegan tartar sauce beside the plate and swap between that and vegan garlic aioli, depending on how sharp I want the dip.

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Vegan Crab Cakes

A crisp-edged vegan crab cake built from chickpeas and hearts of palm, seasoned with Old Bay and bound with aquafaba and panko so the patties hold together without egg.

Course Appetizer

Cuisine American

Keyword chickpea crab cakes, crabless cakes, hearts of palm crab cakes, vegan crab cakes, vegan seafood cakes

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Ingredients

Cakes

• 1 15-ounce can chickpeas rinsed and patted dry, liquid reserved
• 2 14-ounce cans hearts of palm drained, rinsed, and patted dry
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon tamari or soy sauce
• 1 tablespoon capers minced, plus 1 teaspoon of the brine
• 2 teaspoons Old Bay seasoning or another seafood seasoning blend
• 1 teaspoon kelp granules or 1 sheet nori, finely crushed
• 1/2 cup sliced green onions green parts only
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon juice plus more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs for the mixture
• 3/4 cup panko breadcrumbs for coating
• 3 tablespoons aquafaba the reserved liquid from the chickpea can
• 1/4 cup neutral oil such as avocado or grapeseed, for frying

Instructions

• Add the chickpeas and hearts of palm to a food processor and pulse five or six times, just until everything breaks into a chunky, flaky mix. Stop before it turns smooth, because a paste will give you dense patties instead of a light, shreddy texture.
• Tip the mixture into a large bowl. In a separate bowl, whisk the aquafaba for about 30 seconds until it turns foamy, then whisk in the vegan mayonnaise, Dijon, tamari, caper brine, lemon juice, Old Bay, kelp, garlic powder, and pepper until smooth.
• Pour the wet mixture over the chickpeas along with the green onions, parsley, capers, and 1/2 cup of the panko. Fold everything together with a spatula until it just holds, then cover and chill for 20 minutes so the crumbs hydrate and the mix firms up.
• Shape the mixture into eight patties about 3 inches wide and 1/2 inch thick, pressing each one firmly so it holds. Coat each patty in the remaining 3/4 cup panko, then set them on a parchment-lined tray and chill for 20 to 30 minutes more.
• Heat the oil in a large skillet over medium-high until it shimmers. Fry the cakes in batches for 3 to 4 minutes per side, without crowding the pan, until the crust is deep golden and crisp.
• Drain the cakes on a wire rack rather than paper towels so the undersides stay crisp, season with a little more Old Bay, and serve warm with lemon wedges.

Notes

Aquafaba, the liquid from the chickpea can, is what stands in for the egg here, and the panko locks it into a mix that holds its shape. Pat the chickpeas and hearts of palm dry before they go into the processor, since extra water is the most common reason the patties go soft. A rest in the fridge is not optional if you want a clean sear, and it also gives the panko time to soak up the seasoning. An old-fashioned vegan Worcestershire sauce, the kind made without anchovies, is a fine stand-in for the tamari if you keep a bottle on hand.

What to Serve with Vegan Crab Cakes

• A bowl of cool vegan tartar sauce is the classic pairing, and its tang cuts straight through the crisp, rich edges.
• For a warmer kick, spoon over vegan chipotle aioli and let a little of the smoke bleed into the crust.
• Serve them as a main with a scoop of creamy vegan coleslaw and a lemon wedge, the way a shore-side plate would arrive.
• A cool cucumber salad works as a lighter side when you want something fresh against the fried crust.
• They also fit into a soft bun as a sandwich, or flake apart over a green salad dressed with a sharp vinaigrette.

Tips for Vegan Crab Cakes

• Dry the chickpeas and hearts of palm well before they go into the processor. Any water left on them thins the mix and the cakes steam instead of searing. A salad spinner or a clean kitchen towel both get them dry in a couple of minutes, and that step is worth the small effort.
• Pulse the mix instead of blending it, because you want visible flecks of hearts of palm and chickpea rather than a smooth paste. That shreddy texture is what makes the cakes read as seafood.
• Chill the shaped cakes before they hit the pan. Twenty minutes in the fridge hydrates the panko and sets the binder, and it’s the easiest way to stop them falling apart.
• Use panko rather than fine breadcrumbs. The coarse flakes stay crisp and light, while fine crumbs go dense and heavy.
• Keep the oil at a steady medium-high and don’t crowd the skillet. Too cool and the cakes soak up oil, too hot and the outside burns before the middle is set.
• Fry one small test cake first. If it holds and crisps, the binder is right; if it breaks, fold in another spoon of panko and chill a little longer.

Storage

Store the cooked cakes in an airtight container in the refrigerator for up to four days, and reheat them in a skillet or air fryer so the crust comes back. To make them ahead, shape and chill the unbreaded patties for up to a day, then coat and fry when you’re ready to eat. They freeze well too: freeze the coated patties on a tray until solid, then move them to a bag and fry them straight from frozen with an extra minute or two per side. If you’re serving them to guests, warm the cakes through in a 350F oven for about 10 minutes rather than blasting them in a hot pan, which can dry the edges. This is one of those recipes where the made-ahead version loses almost nothing.

FAQ

What are vegan crab cakes made of?

The base is usually a mix of chickpeas and hearts of palm, both of which shred into a flaky, seafood-like texture. I also add vegan mayonnaise, Dijon, Old Bay, kelp or nori for the ocean note, capers, and panko. There’s no egg and no crab, just plants, seasoning, and a binder that holds the patties together.

Why do my vegan crab cakes fall apart in the pan?

It usually comes down to too much moisture or not enough binder and rest. Pat the chickpeas and hearts of palm dry, pulse rather than blend, and chill the shaped cakes for at least 20 minutes so the panko hydrates and the aquafaba sets. If the mix still feels loose, fold in another tablespoon or two of panko before you shape them. A short rest in the fridge does more for the texture than any extra binder, so give the mix that time even when you’re in a hurry.

Can I bake vegan crab cakes instead of frying them?

Baking works well if you’d rather skip the frying. Bake them on a lightly oiled sheet pan at 400F (200C) for about 15 minutes, flip once, and give them another 10 minutes or so until the outsides are golden. Brush the tops with a little oil first so they brown rather than dry out. An air fryer at 400F for about 10 minutes, flipping halfway, works well too.

Do I have to use hearts of palm?

Hearts of palm give the best flake, but canned artichoke hearts are a close swap in the same amount, and young green jackfruit works if you drain and dry it first. The chickpeas stay the base either way, and the Old Bay plus the kelp carry most of the flavor, so the seasoning still lands.