Golden, crispy, and packed with ocean-inspired flavor, these vegan crab cakes are made with hearts of palm and artichoke for the perfect crab-like texture—without the seafood. Whether you’re serving them as an appetizer, in a sandwich, or alongside a fresh salad, this easy plant-based recipe delivers a game day favorite in less than 30 minutes.

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Why You’ll Love This Recipe

Crispy & Flaky – The perfect crunchy exterior with a tender inside.

Ocean Flavor Without Seafood – Nori adds that briny, sea-like taste.

Easy to Make – Just blend, shape, and bake.

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Ingredients You’ll Need

These simple, pantry-friendly ingredients come together to create the ultimate vegan crab cakes:

For the Crab Cakes

  • Artichoke Hearts – Drained and rinsed for a soft, flaky texture.
  • Hearts of Palm – Mimics the shreddable texture of real crab.
  • Panko Breadcrumbs – Helps bind everything together while adding crunch.
  • All-purpose Flour – A key ingredient for structure and crispiness.
  • Nori – The secret to that subtle seafood taste.
  • Lemon – Enhances the brightness and balances flavors.
  • Dijon Mustard – Adds a hint of tangy depth.
  • Sea Salt, Black Pepper, & Old Bay Seasoning – Simple seasonings for the perfect balance.

For the Tartar Sauce

  • Vegan Mayo – Creamy and rich for the perfect dip.
  • Dill Pickle – Adds crunch and a briny bite.
  • Lemon – Brightens and enhances the flavors.

💡 Want extra crunch? Try swapping panko breadcrumbs for crushed crackers.

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How to Make Vegan Crab Cakes

These crab cakes come together in just a few steps:

1. Preheat & Prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with avocado oil to prevent sticking.

2. Blend the Crab Cake Mixture

  • Drain and rinse the artichoke hearts and hearts of palm.
  • Add them to a food processor along with panko, flour, nori, mustard, lemon juice, old bay, salt, and pepper.
  • Pulse a few times until everything is combined—don’t over-blend! You want a flaky, slightly chunky texture, not a purée.

3. Shape the Crab Cakes

  • Use an ice cream scoop to portion out 10-12 balls.
  • Place them on the baking sheet and gently flatten into patties with your hands.

4. Bake Until Golden & Crisp

  • Bake for 20 minutes, flip, then bake for another 15-20 minutes until golden brown.

💡 Want them extra crispy? Lightly brush the tops with avocado oil before baking.

5. Make the Tartar Sauce & Serve

  • Mix the vegan mayo, chopped pickles, and lemon juice in a bowl.
  • Serve alongside the warm, crispy crab cakes and enjoy!
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Tips for the Best Vegan Crab Cakes

Don’t Over-Blend: Keeping some texture gives them a more realistic crab-like feel.

Use Nori Wisely: A little goes a long way—too much can overpower the flavors.

Chill Before Baking: Helps them firm up and hold their shape.

Bake or Pan-Fry: Baking keeps them light, but you can pan-fry for an even crispier finish.

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FAQs

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs.

Can I freeze them?

Yes! Shape the patties, place them on a baking sheet, and freeze for 1 hour before transferring to a freezer-safe container. Bake straight from frozen at 400°F for 20-25 minutes.

What else can I use for a seafood flavor?

Try adding dulse flakes, kelp powder, or Old Bay seasoning for extra depth.

Can crab cakes be made ahead?

Yes! Make the batter and keep stored in an airtight container in the fridge. You can also make them and keep them stored in the freezer for a few months.

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How to Serve Vegan Crab Cakes

These plant-based crab cakes are incredibly versatile!

🥪 Make a Sandwich: Serve on a toasted bun with tartar sauce and lettuce.

🥗 Pair with a Salad: Goes great with a simple arugula and citrus salad.

🍛 Make it a Meal: Serve with roasted potatoes and a side of sautéed greens.

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Perfect for Game Day

These vegan crab cakes are crispy, flaky, and loaded with flavor—perfect for impressing guests for get togethers like game day. Make a batch this week and let me know in the comments: What’s your favorite way to serve them?

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5 from 1 rating

Crispy Vegan Crab Cakes with Tartar Sauce

Yield: 12 cakes
These vegan crab cakes are crispy, flaky, and loaded with flavor—perfect for impressing guests or treating yourself to a gourmet plant-based meal.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
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Ingredients

Crab Cakes

  • 1 can Artichoke Hearts, drained and rinsed
  • 1 can Hearts of Palm, drained and rinsed
  • ¼ cup Panko Bread Crumbs
  • ½ cup All-Purpose Flour
  • 2 tsp Old Bay Seasoning
  • 1 sheet Nori
  • 1 tbsp Fresh Lemon Juice
  • 2 tsp Dijon Mustard
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper

Tartar Sauce

  • 1 cup Vegan Mayo
  • 3 spears Dill Pickles
  • 1 tbsp Fresh Lemon Juice

Instructions
 

  • Preheat oven to 400 F and line a baking sheet with parchment paper. Spray with avocado oil.
  • Drain and rinse the artichoke hearts and hearts of palm. Add to a food processor along with the bread crumb, all purpose flour, old bay, nori, mustard, lemon, salt and pepper. Pulse until just roughly blended and there are no flour clumps.
  • Use an ice cream scooper to grab 10-12 balls. Add to the baking sheet and use your hands to gently flatten into a patty shape.
  • Bake for 20 minutes, carefully flip, then bake for another 15-20 minutes.
  • Make the vegan mayo by combining the vegan mayo, pickles, and lemon. Serve with the crab cakes and enjoy!
Author: Annie Kimmelman