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90% would make again

Vegan Crab Cakes

Tasty Team


for 6 servings

  • 15 oz chickpeas (425 g), drained and rinsed, 1 can
  • 15 oz hearts of palm (425 g), drained, rinsed and cut into large chunks, 1 can
  • 15 oz artichoke heart (425 g), drained and rinsed
  • 1 ½ cups panko breadcrumbs (75 g), divided
  • ¾ cup vegan mayonnaise (170 g), divided
  • 1 teaspoon dijon mustard
  • 2 teaspoons lemon juice, divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon old bay seasoning
  • oil, for frying
  • 1 tablespoon sweet pickle relish
  • fresh dill, to serve

Nutrition Info

    Calories 504
    Fat 31g
    Carbs 43g
    Fiber 11g
    Sugar 5g
    Protein 12g

Estimated values based on one serving size.


  1. Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
  2. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
  3. Form the mixture into 6 1-inch (2 cm) thick patties.
  4. Dip each patty in remaining bread crumbs.
  5. Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
  6. Transfer to paper towel-lined plate to absorb excess oil.
  7. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
  8. Top the patties with tartar sauce, dill, and lemon juice.
  9. Enjoy!

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