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Vegan Crab Cakes, vegan recipe

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.