5 from 1 vote

Vegan Crab Cakes

These delectable cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches(they’re even good cold!), or as a component. Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
Course Appetizer
Cuisine American
Keyword vegan crab cakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Cakes
Calories 111 kcal


  • 1 tablespoon olive oil , plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14 oz) jar of hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6oz) jar of marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup gluten free panko bread crumbs (or regular panko breadcrumbs if not gf)
  • Lemon wedges , for serving


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.
  2. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/4 cup of the panko, and mix well.
  3. Divide the mixture into 6 to 8 portions and shape into small patties.
  4. Place the remaining 1/2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.
  5. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering.
  6. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

Recipe Notes

I love serving these cakes on a huge salad! They're great as appetizers for a parties or get togethers as well.

Nutrition Facts
Vegan Crab Cakes
Amount Per Serving
Calories 111 Calories from Fat 53
% Daily Value*
Fat 5.9g9%
Carbohydrates 13g4%
Fiber 4.5g19%
Protein 4g8%
Vitamin C 7.1mg9%
Calcium 40mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.