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


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!!