Vegan crab cakes might sound like a contradiction, but trust me, these flavorful patties will have you questioning everything you thought you knew about plant-based seafood. This recipe delivers the same satisfying texture and savory taste of traditional crab cakes, without any animal products. Get ready to impress your friends and family with a compassionate (and delicious) take on this classic dish!
What You’ll Need to Make Vegan Crab Cakes
These vegan crab cakes get their incredible texture from a simple combination of ingredients you probably already have in your pantry. Here’s what you need to gather:
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For the Crab Cakes:
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup hearts of palm, drained and roughly chopped
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/4 cup vegan mayonnaise (store-bought or homemade)
- 2 tablespoons nutritional yeast
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs, plus more for coating
- 2 tablespoons chopped fresh parsley
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For Cooking:
- 2 tablespoons olive oil
Vegan Crab Cake Ingredients
Let’s Get Cooking: Step-by-Step Vegan Crab Cake Instructions
Making these vegan crab cakes is easier than you might think. Follow these simple steps:
- Prepare the chickpea mixture: In a medium bowl, mash the chickpeas using a fork or potato masher until they are mostly broken down but still have some texture.
- Combine the ingredients: Add the chopped hearts of palm, red onion, celery, vegan mayonnaise, nutritional yeast, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, panko breadcrumbs, and fresh parsley to the bowl with the mashed chickpeas. Stir everything together until well combined.
- Shape the crab cakes: Form the mixture into patties, about 3 inches in diameter and 1/2 inch thick. You should be able to make 6-8 crab cakes.
- Chill the patties: Place the formed crab cakes on a plate or baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes to allow them to firm up.
- Cook the vegan crab cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet. Cook for 4-5 minutes per side, or until they are golden brown and heated through.
Vegan Crab Cakes Cooking on a Skillet
Serving Up Your Vegan Crab Cake Masterpieces
These versatile vegan crab cakes can be enjoyed in countless ways. Here are some serving suggestions:
- Classic Crab Cake Sandwich: Serve on toasted buns with lettuce, tomato, and your favorite vegan tartar sauce or remoulade.
- Elegant Appetizer: Arrange on a platter with a side of lemon wedges and a dollop of vegan aioli for dipping.
- Salad Topper: Add a protein boost to your favorite salad by crumbling a vegan crab cake over the top.
“Using hearts of palm adds a fantastic, slightly briny flavor that truly mimics the taste of real crab,” says Chef Mia Vega, a renowned vegan chef and author. “Don’t be afraid to experiment with different herbs and spices to personalize your crab cakes!”
Frequently Asked Questions about Vegan Crab Cakes
Can I make these vegan crab cakes ahead of time?
Absolutely! You can prepare the crab cake mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. When you’re ready to cook, shape the mixture into patties and cook as directed.
What can I use instead of hearts of palm?
If you don’t have hearts of palm on hand, you can use artichoke hearts for a similar texture and slightly different flavor profile.
Can I bake these vegan crab cakes instead of pan-frying them?
Yes, you can bake them in a preheated oven at 400 degrees Fahrenheit for about 20-25 minutes, flipping halfway through. Baking will result in a slightly less crispy exterior but will still be delicious.
How do I store leftover vegan crab cakes?
Leftover vegan crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven until warmed through.
Can I freeze vegan crab cakes?
You can freeze uncooked vegan crab cakes for up to 2 months. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When ready to cook, thaw overnight in the refrigerator and cook as directed.
Plated Vegan Crab Cakes with Garnish
These vegan crab cakes are a testament to the fact that you can enjoy the flavors you love without compromising your values. With their realistic texture and satisfying taste, they are sure to become a new favorite in your plant-based recipe repertoire.
