Home Food Damn Good Vegan ‘Crab’ Cakes

Damn Good Vegan ‘Crab’ Cakes

by chicisnatural
Damn Good Vegan ‘Crab’ Cakes


  • 1 can hearts of palm
  • 1 cup chickpeas, mashed
  • 1 sleeve saltine crackers
  • 2 tbsp green onion, chopped
  • 2 tbsp vegan mayonnaise
  • 1/2 tsp vegan worcestershire
  • 1/2 tbsp dijon mustard
  • 1 tsp dulse flakes
  • 1 tsp parsley
  • 1/2 tsp fresh lemon juice
  • 1 tbsp Old Bay seasoning + extra
  • 1/2 tsp garlic powder
  • 1 tsp vital wheat gluten
  • 1 tsp cornstarch


1. Dry and finely chop hearts of palm until it closely resembles crab meat.

2. Process or mash chickpeas to flatten.

3. Take about 25-30 saltine crackers and process until finely ground. Measure out 1/4 cup and set aside. With the remaining ground crackers sprinkle a few shakes of Old Bay and mix together in a shallow bowl to make the breading.

4. In a large bowl combine all other ingredients including the 1/4 cup ground saltines.

5. Divide mixture into 4 equal parts and shape each part into a round patty.

6. Dip and swirl each patty into the breading mixture on both sides, then place onto a parchment lined tray and refrigerate for at least an hour to firm.

6. Heat about 1″ of vegetable oil in a frying pan on medium-high heat and cook for about 5 minutes on each side until cakes are golden brown and cooked through. Place cakes on paper towels to drain excess oil and enjoy!


Yields 4 vegan crab cakes.

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Leave a Comment


Paul Brown December 11, 2022 - 8:47 pm

Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again.

Kelly Hubbard August 25, 2021 - 7:04 pm

I have been pre-cooking ground beef for a long time – it is just so much easier to do it once and be done with if for a while. Sometimes I cook a batch that is just plain ground beef – and then I’ll do another batch and add green peppers and onions. I also store mine in freezer zip lock bags due to the storage issue – much easier to store flat.

Sophia Calhoun May 24, 2021 - 7:21 am

Sounds great, but not vegan if you’re using vegetable oil! If I was going to use this recipe I would probably use a canola or extra virgin olive oil or something of the sort.

Shenica October 30, 2021 - 7:35 am

How isn’t vegetable oil vegan?

Rachell McAlister November 3, 2021 - 1:04 pm

I’m wondering the same thing, lol.

Milton Elliott September 18, 2020 - 4:25 pm

My name is Milton Elliott just started eating a plant-based diet it’s not that hard for me only thing I have a issue with meal planning is there any way you can send me some meal planning ideas thank you

Jonissa September 10, 2020 - 10:59 am

Follow directions to the t they were amazing but a little too salty for my taste so next time I’ll just cut down with the salt by using the saltine crackers but the unsalted ones but other than that delish my husband didn’t even know that they were vegan crab cakes I still haven’t told him because I’m going to make them again and let him enjoy

Robin July 2, 2020 - 7:23 am

Would like to get your black bean burger recipe

Alisha Ross December 31, 2019 - 10:04 pm

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D Hewett June 7, 2018 - 7:53 am

Do you think baking would yield an ok result? I have to avoid all oils so frying isn’t an option for me. Thanks.

Elizabeth Auguste May 3, 2018 - 12:17 pm

These are delicious and so filling. I also made my patties a little smaller and got maybe 12 or 14 patties, which was a nice surprise. I’d love to try these with cauliflower.

Also, if anyone is interested, I just crumbled the leftovers into a breakfast quesadilla and I was very very pleased with the result.

Also, I used regular bread crumbs, but I do think I’ll go for saltines like you suggested (or maybe oyster crackers or panko) next time, the bread crumbs did feel a little heavy. On another note, the mustard was such an amazing addition, thank you.

I will definitely be making these again.

Vasha March 22, 2018 - 1:24 am

Omg!!! These taste exactly like crabcakes…So good…

Shanti January 24, 2018 - 3:22 am

Just made these and they were a hit with my family!!! Will def be making these again!

Britt January 4, 2018 - 4:47 pm

I really love this recipe, I was wondering if you could create a video focused on a broiled vegan crabcake? Or could I just omit the cracker coating?

BBMagic January 3, 2018 - 1:36 am

Any idea of nutritional facts such as calories, fat, protein per serving?

Tahara November 28, 2017 - 6:42 pm


Deneza Price November 16, 2017 - 12:02 am

any substitutes for dulse flakes? tia

Tahara November 28, 2017 - 6:41 pm

Nori or seewead

Chidi Beauty October 12, 2017 - 1:17 am

This looks surprisingly easy! I’ll have to try making these soon.

Chidi Beauty | Green Beauty for All Skin Tones

Lola October 2, 2017 - 11:26 pm

This recipe looks very yummy, I can’t wait to try it. 🙂

Elesia September 29, 2017 - 7:48 pm

Can I use a substitute for the wheat gluten?

Simone September 30, 2017 - 2:17 pm

Chickpea flour might work

DANI September 29, 2017 - 6:17 pm

NICE! Thanks for sharing =)

Mary September 29, 2017 - 6:15 pm

Trying this over the weekend. Thank you!!