Vegan crab cakes packed with fresh herbs and bold zesty flavours. Ideal for cooking in the air fryer, on the stove or in the oven!
Ah, vegan crab cakes. Who would’ve thought we'd be talking about a crabless cake that gives you all the flaky texture and subtle seafood vibes without, well, actual crab? But here we are, my fellow plant-lovers! They’re crispy, golden-brown, packed with flavour, and, if I’m being honest, possibly tastier than the real thing (yep, I said it).
What makes these little delights so special is the blend of aromatic ingredients, selected specifically to emulate that seafood flavour. From the magical hearts of palm that mimic the texture of crab meat, to a squeeze of lemon juice for that fresh tang, and the addition of nori flakes to bring in that ocean-y taste. And let’s not forget the crunch—whether you fry them to golden-brown perfection in a frying pan or bake them for a slightly lighter option, these vegan crab cakes have that perfect bite. Serve them up with a dollop of vegan tartar sauce, and I’m telling you, you’ll be hooked. Plus, they’re equally good as a main dish or part of a snacky spread for special occasions. Let’s dive in, shall we?
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Ingredients You’ll Need
Right, let’s talk ingredients! These vegan crab cakes rely on a combination of brilliant plant-based ingredients that come together to form something truly special. Don’t worry about the measurements just yet – you’ll find all the details in the recipe card at the bottom of the page. If you're impatient (I see you!), feel free to scroll down now and crack on. For the rest of you still with me, let’s break it down:
- Hearts of palm – The magic ingredient. It’s got that perfect flaky texture, like real crab cakes, but without, you know, the crab.
- Mashed potato - This forms the bulk of the crab cakes. Just boil them gently then mash smooth and you're ready to go.
- Miso paste - My secret ingredient for adding umami!
- Lemon juice – Because nothing says seafood like a zesty squeeze of lemon!
- Spring onions – Or as our friends across the pond call ‘em, green onions. Adds a nice bit of crunch and flavour.
- Breadcrumbs – For that crispy coating that dreams are made of. You can swap for gluten-free breadcrumbs if you fancy.
- Nori flakes – Adds a hint of that briny, ocean taste. And yes, you can substitute with dulse flakes if you want!
- Dijon mustard – Just a bit for that gentle tang. We’re not trying to overpower things here.
- Fresh dill and parsley – These herbs add freshness and mimic those fishy flavours we're after.
- Olive oil – A kitchen staple, for frying or baking to perfection.
There are a few more goodies in the mix, but you get the gist! These ingredients are all easy to find in most grocery stores.
How to Make This Recipe
Alright, let’s get our hands dirty. As always, full vegan crab cakes recipe is at the bottom of the page so head there if you're in a hurry.
- Start with the hearts of palm. Give them a good drain then squeeze to get rid of excess moisture – nobody wants soggy crab cakes! Pop them into a large mixing bowl along with the other stars of the show and mix well.
- In a separate medium bowl, combine your seasonings—Dijon mustard, celery salt, a pinch of black pepper, and, if you're feeling spicy, a touch of cayenne pepper.
- Mix everything up! Get in there with your hands if you must. Form the mixture into small patties—about 10 should do. Roll them in panko breadcrumbs for that gorgeous crunchy finish.
- Now, you’ve got options:
- Fry them: Heat some olive oil in a large skillet over medium-high heat. Pop the cakes in and fry them until they’re golden brown and crispy on each side.
- Bake them: Preheat the oven, line a parchment-lined baking sheet, and bake those beauties until they’re golden and crisp.
- Air fry: You’ll want to brush them with oil and pop them into the air fryer for a super crispy, low-oil version.
How to Customise These Vegan Crab Cakes
One of the best things about this vegan crab cake recipe is how flexible it is. Here are a few simple ways to make them your own:
- Add extra seaweed: For those who really miss the sea, go heavy on the nori flakes for that briny, ocean-y taste.
- Switch up the texture: Not a fan of hearts of palm? Try banana blossom or artichoke hearts for a different texture. Both work beautifully as a crab substitute.
- Make them gluten-free: Swap the panko breadcrumbs for gluten-free breadcrumbs, and you’re good to go!
- Spice them up: Add more cayenne pepper or even a dash of hot sauce to give your cakes a fiery kick.
How to Serve This Recipe
When it comes to serving these vegan crab cakes, you’ve got plenty of options. Here are a few of my personal faves:
- Vegan Fall Harvest Salad – Crisp, fresh, and a great balance to the rich cakes. Ideal if you're serving these crab cakes for Thanksgiving.
- Vegan Crab Salad – Go all out with a crab-themed dinner!
- Crispy Gochujang Potato Salad – A little spicy, a little sweet – you won’t regret it.
- Tartare Sauce or Gochujang Mayo – Perfect dips to go alongside these cakes.
Vegan Crab Cakes FAQs
You can swap for artichoke hearts or banana blossom. Both offer a great texture similar to real crab cakes.
Absolutely! Once they’re cooked, store them in an airtight container and freeze. They’ll keep for a couple of months.
Nope! A large bowl and a fork will do. But if you’re pressed for time, a food processor is handy but just pulse, don't blend to a paste.
I love them with a vegan potato salad or just some fresh watercress or a green salad. Easy peasy!
So, there you have it—vegan crab cakes that are crispy, full of flavour, and perfect for any occasion. Whether you’re frying, baking, or air frying, these cakes will have you feeling like a plant-based seafood pro. And don’t forget to serve them up with your favourite sauces like vegan tartar sauce or even my homemade vegan ranch dressing dressing.
If you make these, don’t forget to snap a pic and tag @schoolnightvegan on social media and sign up to my substack to get regular newsletters with exclusive recipes! Looking for more plant-based fish-inspired recipes? Try my Vegan Tuna Salad, Vegan Fish and Chips or the always delightful Vegan Fish Tacos!
Vegan Crab Cakes
Equipment
- Large mixing bowl
- Medium Bowl
- Frying pan or large skillet
- Baking sheet
Ingredients
- 690 g hearts of palm 3x 400g cans drained, or sub for banana blossom or artichoke hearts
- 300 g mashed potatoes
- 1.5 tbsp white miso paste
- 3 spring onions aka scallions, trimmed and finely chopped
- Small bunch fresh flat-leaf parsley finely chopped
- 4 sprigs of dill finely chopped
- ½ teaspoon ground white pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon nori flakes or sub for dulse flakes
- ½ teaspoon fine sea salt
- 80 g breadcrumbs or panko or gluten free breadcrumbs
- Olive oil for frying or baking
- Fresh watercress for serving
- Vegan tartare sauce for serving
Instructions
- Roughly chop the hearts of palm. Squeeze out any excess moisture (use a nutmilk bag or clean teatowel if you don't have one).690 g hearts of palm
- In a large mixing bowl, combine the hearts of palm, mashed potatoes, miso paste, spring onions, parsley, dill, white pepper, cayenne pepper, nori flakes and sea salt.300 g mashed potatoes, 1.5 tablespoon white miso paste, 3 spring onions, Small bunch fresh flat-leaf parsley, 4 sprigs of dill, ½ teaspoon ground white pepper, ½ teaspoon cayenne pepper, 1 tablespoon nori flakes, ½ teaspoon fine sea salt
- Mix until well combined but still slightly textured.
- Divide the mixture into 10 equal portions and shape into 6cm cakes.
- Dunk each cake in the breadcrumbs and roll to coat.80 g breadcrumbs
To Fry
- Heat olive oil in a large frying pan over medium heat. Shallow-fry the cakes for about 4-5 minutes on each side, or until golden-brown and crispy. Be gentle when flipping to keep them intact.Olive oil
To Bake
- Preheat the oven to 185 °C. Arrange the vegan crab cakes on a baking sheet, lined with baking parchment.
- Brush the tops of the crab cakes with the olive oil and bake in the oven for 25-30 minutes or until golden brown, flipping carefully half-way through.
To Air Fry
- Preheat the air fryer to 170 °C. Arrange the vegan crab cakes in the air fryer basket, lined with baking parchment.
- Brush the tops of the crab cakes with the olive oil and airfry for 20-30 minutes or until golden brown.
- Serve the vegan crab cakes with fresh watercress and a dollop of vegan tartare sauce on the side.Fresh watercress, Vegan tartare sauce
Jess
Omg these were so good!
Wilma
Amazing taste and flavour.
Fast once done the first time - it's easy.