Crispy Vegan Crab Cakes with Tartar Sauce
These vegan crab cakes are crispy, flaky, and loaded with flavor—perfect for impressing guests or treating yourself to a gourmet plant-based meal.
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!