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Vegan Crab Cakes

These vegan crab cakes are a great alternative to the classic! Made with hearts of palm and chickpeas, they're crispy on the outside and tender on the inside.

Tasty Team
91% would make again


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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