Vegan Crab Cakes

Vegan crab cakes with a good crunchy crust taste are amazing. These vegan crab cakes are easy to make, full of healthy nutrients, and have a mouthwatering taste. These crab cakes are jam-packed with nutrients for your heart, brain, thyroid, digestion, and blood. You won't be missing meat with these one-of-a-kind “crab cakes” that use diced hearts of palm instead of crab but otherwise have the same tastes as the traditional recipe.

The recipe for these low-calorie, low-carb, gluten-free, and vegan Crab Cakes will astound you and all your friends. Vegan “Crab” Cakes are the closest you'll ever come to the real thing. It's all about taste and seasoning with vegan crab cakes. If you are into cruelty-free cooking and used to like seafood, try this easy to make vegan recipe.

They're best as an appetizer, side dish, or even a main course. You can try these Vegan Crab Cakes with my Roasted Sesame Broccoli or my Lemon Pepper Fries. Eat them as you usually will, add them to your meal preps, a dinner side dish, or even a creative sandwich filling.

Vegan Crab Cakes (also known as Grab Cakes) are made with a little of this and a little of that… There will be no going back until you've tasted absolute palate bliss. Vegan Crab Cakes may seem like an oxymoron in and of itself. The main ingredients are oyster mushrooms and palm hearts. This is what gives the Vegan Crab Cakes their crab meat flavor.

After the oyster mushrooms and hearts of palm have been processed and the other ingredients have been added, you will be able to fool a true crab cake junkie every time! Let's get this party underway. 

Vegan crab cakes (the plant-based seafood cakes) are whole grain, can be oil-free, sugar-free, and have no refined or chemical ingredients or colors. They are incredibly simple to prepare, and you can find that a vegan diet can be even more delicious than you imagined. When you have the right recipes and some fun ingredients, following a plant-based diet is straightforward and tasty.

Micronutrients & Phytochemicals in vegan Crab Cakes:

These Vegan Crab Cakes provide a variety of vitamins, minerals, and omega-3 or fiber:

  • These crab cakes have Vitamin B12, Riboflavin (B2), and Vitamin K. Vitamin B12 contributes to your overall wellbeing, immune system activity, proper cell differentiation, and fatigue reduction. Riboflavin contributes to energy production, blood health, natural vision, cell defense, and the reduction of tiredness and exhaustion. While Vitamin K plays an essential role in bone health, blood clotting is also essential.
  • Selenium is present in these crab cakes used to protect your cells from free radical damage, help your immune system, and contribute to normal thyroid function.
  • Iodine and Copper are the minerals you observe mainly in these crab cakes. Copper aids in developing energy, blood health, normal vision, cell defense, and fatigue and weakness reIt is important for your thyroid health, energy needs, and nervous system, and it encourages children's normal development.
  • In addition to these micronutrients, Photochemical are also present in this recipe for Vegan Crab Cakes. Myricetin, Lutein, and Zeaxanthin are important photochemical present in these delicious vegan crab cakes.
  • Myricetin may offer protection from diabetes and cancer, and they also avoid cell damage.
  • Lutein and Zeaxanthin may protect you from degeneration and damages. They are also helpful in improving the ability to use memory and skills in old age.

Why this Vegan Crab Cakes recipe is great:

  • Simple
  • Palatable
  • Should not break apart
  • The texture is similar to that of actual crab
  • Excellent visual appeal
  • Non-vegan friendly
  • It can easily be made in bulk
  • Delicious

Vegan Crab Cakes

5 from 5 votes
Prep Time 35 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Main Dish, Side Dish
Cuisine American
Servings 6 servings


  • Food Processor


  • 7 oz Oyster mushrooms
  • 15 oz Hearts of Palm
  • 15 oz Chickpeas
  • 1/2 cup just egg divided**
  • 1/4 cup vegan mayo
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1 1/2 tsp kelp granules
  • 1 tbsp fresh parsley
  • 1 tbsp old bay seasoning
  • 1/2 sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 cup panko breadcrumbs divided
  • oil for frying


  • Add chickpeas, hearts of palm, and oyster mushrooms to food processor. Pulse until mixture is chopped. Don't pulse too many times or it will turn to mush.
  • Transfer mixture to large mixing bowl and add 1 cup of bread crumbs, Dijon mustard, 1/4 cup of vegan egg, vegan mayonnaise, lemon juice, garlic powder, onion powder, salt, Old Bay seasoning, kelp granules, and fresh parsley. Mix well.
  • (Optional) Place the mixture into the freezer for about 20 minutes. This helps the mixture stay together better. Remove mixture from freezer.
  • Form the mixture into thick patties.
  • Dip each patty in remaining vegan egg substitute and then into remaining bread crumbs.
  • Heat a large pan of oil over medium to high heat. If you place the patty in the pan, and you hear it sizzle, it's ready. Fry your crab cake patties (do not overcrowd the pan) for 2 to 5 minutes per side, until golden brown.
  • Transfer to paper towel-lined plate to absorb excess oil.
  • Serve hot with lemon and your favorite vegan sauce. Enjoy!


Use reserved chickpea liquid (from the canned beans) if you don't have “just egg.” In a large mixing bowl, whisk the reserved liquid well, until it's slightly foamy and fold into the other ingredients.
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