Why You’ll Love Vegan Crab Cakes Recipe

Completely plant-based while still delivering a satisfying crab-like texture
Crispy golden exterior with a soft and flavorful center
Versatile cooking methods including pan-frying, baking, and air frying
Great for meal prep and freezer-friendly
Packed with bold flavors from curry paste, lime, ginger, and nori
Perfect as an appetizer, sandwich filling, or main dish
Naturally dairy-free and easy to make gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

680g potatoes such as Yukon Gold or red potatoes
½ teaspoon ground black pepper
1 bunch green onions
4 tablespoons red or green curry paste
1 lime, zest and juice
1 thumb-sized piece fresh ginger
1 tablespoon soy sauce or tamari
4 sheets nori
1 can hearts of palm, drained
1 can artichoke hearts, drained
2 tablespoons oil for pan frying

Directions

Peel and cube the potatoes. Add them to a large saucepan and cover with water. Boil until fork tender but not overly soft. Drain and return them to the pan to steam dry for about 5 minutes. Add the black pepper and mash thoroughly without adding any liquid or butter.
While the potatoes cook, place the green onions, curry paste, lime juice, lime zest, ginger, and soy sauce into a food processor. Blend into a paste. Tear the nori sheets into smaller pieces and pulse them into the mixture until finely distributed.
Drain the hearts of palm and artichokes well. Squeeze excess moisture from the artichokes and pat everything dry. Grate or shred the hearts of palm and roughly chop the artichokes into flaky pieces.
Add the flavor paste, hearts of palm, and artichokes to the mashed potatoes. Stir until fully combined. Taste and add salt if needed.
Form the mixture into patties, pressing firmly so they hold together. Place them on a parchment-lined tray.
To pan-fry, heat oil in a nonstick skillet over medium heat. Cook the crab cakes until a deep golden crust forms on one side before flipping and cooking the other side. Transfer to paper towels to absorb excess oil.
To oven bake, place the crab cakes on an oiled parchment-lined baking sheet. Bake at 400°F for about 25 minutes, flipping halfway through, until golden brown.
To air fry, lightly oil the air fryer basket and cook the crab cakes at 400°F for about 15 minutes or until crispy and golden.

Servings and timing

Servings: 12 crab cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Add finely diced celery or bell peppers for extra texture and freshness.
Use Old Bay seasoning instead of curry paste for a more traditional crab cake flavor.
Make them spicy by adding chopped chili peppers or cayenne pepper.
Add fresh herbs like parsley, cilantro, or dill for added flavor.
Use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
Serve them as sliders with vegan tartar sauce and lettuce.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 4 days.

To freeze, place the cooked or uncooked crab cakes on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months.

Reheat in a skillet over medium heat until warmed through and crispy again. You can also reheat them in the oven at 375°F for about 10 minutes or in the air fryer for 5 to 7 minutes.

FAQs

Can I make these crab cakes gluten-free?

Yes, simply use tamari instead of soy sauce and ensure your curry paste is gluten-free.

What do hearts of palm taste like?

Hearts of palm have a mild flavor and flaky texture that closely resembles crab meat when shredded.

Can I prepare the mixture ahead of time?

Yes, you can make the mixture up to a day ahead and store it covered in the refrigerator.

Why are my crab cakes falling apart?

If the mixture feels too wet, chill it before shaping or add a little breadcrumb coating if desired.

Can I freeze uncooked crab cakes?

Yes, uncooked patties freeze very well and can be cooked directly from frozen with a slightly longer cooking time.

What sauce goes well with vegan crab cakes?

Vegan tartar sauce, garlic aioli, sweet chili sauce, or spicy mayo pair wonderfully with these cakes.

Can I bake instead of fry them?

Absolutely. Baking is a healthier option and still gives them a delicious golden crust.

Are these crab cakes kid-friendly?

Yes, the mild texture and crispy exterior make them appealing to kids, especially when served with dipping sauces.

Can I use canned potatoes?

Fresh potatoes are recommended because they create a firmer texture and better flavor.

What can I serve with vegan crab cakes?

Serve them with salads, roasted vegetables, coleslaw, rice, or inside sandwiches and wraps.

Conclusion

These vegan crab cakes are a flavorful and satisfying plant-based alternative to traditional seafood cakes. With their crispy crust, flaky texture, and savory seasoning, they are perfect for family dinners, appetizers, or meal prep. Whether you choose to pan-fry, bake, or air fry them, this recipe delivers delicious results every time.

Vegan Crab Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These vegan crab cakes are packed with flaky hearts of palm, artichokes, and savory seaweed flavor for a delicious seafood-inspired appetizer or main course. Crispy on the outside and tender inside, they can be pan-fried, baked, or air-fried.

Author: Emily
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 servings
Category: Main Course
Method: Pan Fry
Cuisine: Fusion
Diet: Vegan

Instructions

Peel and cube the potatoes. Add them to a large saucepan, cover with water, and boil until fork tender but not too soft. Drain and return to the pan to steam dry for 5 minutes. Add the black pepper and mash well without adding milk or butter.
While the potatoes cook, add the green onions, curry paste, lime juice, lime zest, ginger, and soy sauce to a food processor. Blend into a paste. Tear the nori sheets into pieces, add them, and pulse until finely distributed.
Drain the hearts of palm and artichokes. Squeeze excess moisture from the artichokes and pat both dry. Grate or shred the hearts of palm and roughly chop the artichokes into flaky pieces.
Add the blended paste, hearts of palm, and artichokes to the mashed potatoes. Stir until fully combined and season with additional salt if needed.
Form the mixture into patties, pressing firmly so they hold together. Place on a parchment-lined tray.
To pan-fry, heat oil in a non-stick skillet over medium heat. Cook the crab cakes until a golden crust forms, then flip and cook the other side. Drain briefly on paper towels.
To oven bake, place the cakes on an oiled parchment-lined baking sheet and bake at 400°F for about 25 minutes, flipping halfway through, until golden.
To air fry, lightly oil the air fryer basket and cook the cakes at 400°F (200°C) for about 15 minutes, or until crisp and golden.

Notes

Yukon Gold or red potatoes work best because they hold together well.
Pan-frying gives the crispiest texture and best flavor.
Tamari can be used instead of soy sauce for a gluten-free version.
Serve with vegan tartar sauce, aioli, or a squeeze of fresh lime.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 crab cake
Calories: 145 kcal
Sugar: 2 g
Sodium: 340 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg