Go Back
+ servings
Vegan Crab Cakes

Vegan Crab Cakes

These vegan crab cakes with chickpeas and artichokes are super delicious and very easy to make. They make such a great vegan fish alternative!
Course Entrée
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 crab cakes
Calories 185kcal
Author Sina


  • 2 cups cooked chickpeas
  • 2 cans artichoke hearts in brine, drained and roughly chopped
  • 1/2 cup chopped red onion
  • 2 cloves of garlic, minced
  • 3 teaspoons fresh lemon juice
  • 1 stalk of celery, chopped
  • 2 teaspoons Dijon mustard
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped dill
  • 1 cup panko bread crumbs
  • 2 teaspoons vegan Worcestershire sauce
  • 2 teaspoons fish seasoning (for example Old Bay)
  • salt, to taste
  • black pepper, to taste


  • In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
  • Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
  • Form eight vegan crab cakes.
  • Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned. 
  • I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.


  • I decided to use a base of chickpeas and artichokes for my vegan fish cakes. I also tried vegan crab cakes with hearts of palms, but I preferred the vegan crab cakes with artichokes. The artichokes make an amazing texture! However, you could also replace the artichokes with hearts of palms. 
  • To make the vegan fish cakes hold together, I added panko bread crumbs. If you can't find them, you can also use regular or whole wheat bread crumbs instead. 
  • The fresh herbs (dill and parsley) are important for the taste. Don't leave them out!
  • I served the vegan crab cakes on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I combined vegan mayonnaise with salt, pepper, fresh lemon juice, and dill. You could also add dill pickles if you like. 


Calories: 185kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 579mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1195IU | Vitamin C: 25.5mg | Calcium: 63mg | Iron: 1.9mg