Vegan Crab Cakes

Vegan Crab Cakes

Prep Time 1 hour
Total Time 1 hour
Servings 20 Patties


  • 2 15.5oz cans of chickpeas drained
  • 1 14oz can artichoke hearts
  • 1 14oz can hearts of palm
  • 2 tbsp dulse seaweed flakes can be replaced with kelp flakes
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp Old Bay seasoning
  • 1/2 tsp sea salt
  • 1 tsp sesame oil
  • 2 cloves garlic
  • 3 whole green onions
  • 2 stalks celery
  • 2 tbs Neat Egg mix or milled chia seeds
  • ½ yellow onion diced
  • 1 handful fresh parsley leaves
  • Cooking oil spray
  • Topping: Vegan tartar sauce optional


  • Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and set aside.
  • Add chickpeas, artichoke hearts, and hearts of palm to a food processor. Pulse for a few seconds at a time until ingredients are flaky and well combined. Do not overprocess or the mixture will become mushy. Add mixture to a large mixing bowl.
  • Add remaining ingredients to food processor and pulse until well combined. Everything should be finely minced until it is almost a puree consistency. Add to the chickpea mixture in the large mixing bowl.
  • Fold all ingredients together using a large spoon until well combined. Use a ⅓ cup measurer to portion patties and form into round discs, about 1-inch thick. Lightly spray the parchment-lined baking sheet with cooking oil and place in evenly spaced rows.
  • Bake in the 375-degree oven for about 40 minutes until the patties have an even golden-brown color. Remove from oven and allow to cool for around 10 minutes before serving.
  • Enjoy with vegan tartar sauce. The patties can also be used to make vegan burgers.
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