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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