How to Make Delicious Vegan Crab Cakes

Crab cakes are a delicious and popular appetizer, but traditional crab cakes are made with crab meat which is not suitable for vegans or vegetarians. However, you can easily make vegan crab cakes at home that taste amazing using plant-based ingredients. In this simple guide, I’ll walk you through the easy process of making tender, flaky and flavorful vegan crab cakes right in your own kitchen.

Why Make Vegan Crab Cakes

There are several great reasons to make your own veggie crab cakes rather than buying premade ones:

• Control ingredients By making them yourself, you can ensure they are made with high-quality, healthy ingredients and avoid preservatives or other additives.

• Customize flavor: You can tweak herbs, spices and other seasonings to suit your tastes perfectly.

• Save money: Homemade crab cakes cost a fraction of what you’d pay in restaurants or stores.

• Impress friends Your guests will be amazed that you can make such a realistic crab cake without any actual crab

• Ethical: For vegans and vegetarians, this provides a cruelty-free plant-based alternative to enjoy.

How to Choose Vegan Crab Cake Ingredients

The key to mimicking the taste and texture of crab cakes is choosing the right main ingredients:

Chickpeas

Chickpeas, also known as garbanzo beans, provide structure and act as the primary base for vegan crab cakes. You want to use canned chickpeas that have been rinsed and drained. Allow 1 14-ounce can per 4-6 crab cakes.

Hearts of Palm

The flaky, stringy texture of hearts of palm makes it an ideal substitute for the shredded crab meat in traditional recipes. Look for it canned in water or brine. Use about 1 14-ounce can per recipe.

Jackfruit

Young green jackfruit is another excellent choice for replicating crab meat. It should be packed in brine or water, not syrup. Use about 1 cup shredded jackfruit per 4-6 cakes.

Breadcrumbs

Adding a binding agent like panko breadcrumbs helps hold the cakes together and provides crunch after pan-frying. Opt for plain dry breadcrumbs rather than flavored or seasoned.

Flax or Chia Egg

A flax or chia “egg” made by mixing the seeds with water acts as a vegan binder to help the cakes hold their shape. Allow 1-2 flax eggs per recipe.

Seasonings for Flavoring Vegan Crab Cakes

To give your crab cakes plenty of flavor, you’ll want to incorporate:

• Old Bay seasoning – This trademark crab cake seasoning adds warmth through spices like celery salt, paprika, red pepper flakes, mace and more.

• Seafood seasoning – Look for blends containing seaweed, kelp and dulse flakes.

• Worcestershire sauce – Adds depth of flavor; use vegetarian/vegan Worcestershire.

• Dijon mustard – A bit of spicy Dijon mustard enhances the flavor.

• Lemon juice – Brightens up the cakes with some acidity.

• Vegetable stock – Use as part of the binder for extra flavor.

• Capers – Salty, briny capers mimic the taste of the sea.

• Dulse flakes – These seaweed flakes provide a hint of brininess.

• Parsley – Fresh chopped parsley gives brightness.

Step-by-Step Instructions

Now let’s get cooking! Follow these simple steps for foolproof vegan crab cake success:

Step 1: Prepare binder

In a small bowl, stir together ground flaxseed or chia seeds and water. Allow to rest for 5+ minutes until thickened into a gel-like “egg.”

Step 2: Mash chickpeas

Drain and rinse a 14-oz can of chickpeas. Place in a medium bowl and roughly mash with a fork, leaving some whole for texture.

Step 3: Prepare crab substitute

If using hearts of palm, finely chop into small pieces. For jackfruit, shred into small chunks discarding any hard cores.

Step 4: Mix ingredients

To the mashed chickpeas, add your vegan crab substitute, flax/chia egg, breadcrumbs, and all desired seasonings and flavorings. Mix thoroughly until combined.

Step 5: Form cakes

Use your hands to shape the mixture into 3-4 inch patties, packing them firmly together. Place formed cakes on a parchment-lined baking sheet.

Step 6: Chill

Cover crab cakes and refrigerate for 30-60 minutes. This helps them firm up.

Step 7: Pan fry

In a skillet over medium heat, heat just enough oil to coat the bottom. Cook cakes 4-5 minutes per side until golden brown.

Step 8: Finish cooking

Optionally, finish cooking in a 375°F oven for 10-15 minutes to ensure cakes are heated through.

Step 9: Serve!

Serve crab cakes warm, garnished with parsley and lemon wedges. Enjoy with remoulade or tartar sauce for dipping.

Tips for Perfect Vegan Crab Cakes

Here are some helpful tips and tricks for making the best vegan crab cakes ever:

• Use fresh, high-quality ingredients – don’t skimp!

• Mash some chickpeas, leave some whole for texture.

• Make sure vegan crab substitute is chopped finely into small pieces.

• Refrigerate formed cakes before cooking to help bind.

• Don’t overfill patties or they may fall apart.

• Cook at medium heat and don’t rush pan-frying.

• Preheat oven and finish cooking if needed for doneness.

• Gently flip cakes halfway through cooking time.

• Add extra binding ingredients if mixture won’t hold together.

• Serve immediately, they won’t hold well after cooking.

• Experiment with flavors – add hot sauce, herbs, lemon zest, etc.

Vegan Crab Cake Variations

Once you master the basic recipe, there are lots of delicious ways to vary your vegan crab cakes:

• Southwest Crab Cakes – Use corn, black beans, cumin and chipotle seasoning.

• Thai Crab Cakes – Include curry powder, fresh ginger, cilantro and coconut milk.

• Mediterranean Crab Cakes – Fold in artichoke hearts, sun-dried tomatoes and feta cheese.

• Tuscan Crab Cakes – Add white beans, spinach, and sun-dried tomatoes.

• Chesapeake Crab Cakes – Old Bay seasoning, cayenne and chopped bell pepper.

• Maryland-Style Crab Cakes – Use more Old Bay, diced onions and bell peppers.

The possibilities are endless, so unleash your creativity to put your own unique spin on these sensational vegan crab cakes!

Serving Suggestions for Vegan Crab Cakes

Vegan crab cakes shine when served:

• On brioche buns as crab cake sandwiches
• Alongside French fries or potato wedges
• On salad greens with vinaigrette
• Topped with avocado slices or guacamole
• On pasta, rice or veggie sides dishes
• With classic tartar sauce, rémoulade or cocktail sauce for dipping
• Garnished with fresh parsley, lemon wedges and Old Bay

They make fantastic appetizers for parties and potlucks. For a full meal, accompany them with roasted asparagus or a crisp green salad.

Storing and Reheating Leftover Crab Cakes

Vegan crab cakes are best fresh but leftovers will keep up to 3-4 days refrigerated in an airtight container. They can also be frozen for up to 1 month.

To reheat, place chilled crab cakes on a lined baking sheet and cook at 350°F until warmed through, 10-15 minutes. Fried crab cakes can be quickly reheated in the microwave.

The texture will soften a bit upon reheating but the great flavor will remain. Just keep leftover crab cakes in a single layer, not stacked.

Frequently Asked Questions

What can I use instead of jackfruit or hearts of palm?

Artichoke hearts, cooked cauliflower or mushrooms also mimic the texture well. Or you can make them without a crab meat substitute, using only chickpeas.

How do I avoid soggy crab cakes?

Wring out the vegan crab substitute well to remove excess moisture before adding. Also don’t overmix the batter and ensure crab cakes are cooked through.

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