Crab cakes recipe

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Whether you love them or hate them, if you take kindly to seafood-inspired vegan treats, give these crab cakes a shot. We’ve added all the typical ingredients for a fishy flavor: nori, dill, lemon juice, and capers to a hearty base of artichokes and chickpeas. Delicious. Add a dollop of vegan mayo and more fresh dill. Eat it by itself or put it in a sandwich.

  • Yield: 5 crab cakes
  • Total Time: 20 Minutes


  • ½ cup (100 g) canned artichokes, rinsed and drained
  • 1 cup (170 g) canned chickpeas, rinsed and drained
  • 2 tablespoons fresh dill + more to add on top
  • ½ teaspoon salt, divided
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 1 tablespoon crushed nori
  • 3 tablespoons all-purpose flour
  • ½ cup panko flakes
  • 1 pinch of turmeric
  • 1 tablespoon canola oil
  • vegan mayo
How to Make It
  1. Add the artichokes, chickpeas, dill, ¼ teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add the all-purpose flour and pulse again.
  2. In a bowl, add the panko flakes, ¼ teaspoon of salt, and a pinch of turmeric. Combine.
  3. Shape the crab cakes and carefully dip all sides in the panko flakes.
  4. Heat a pan with the canola oil and bring it to high heat. Add in the crab cakes and let them cook for 5 minutes on each side or until golden and crispy.
  5. Serve with a dollop of vegan mayo and more fresh dill on top.

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