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Vegan Crab Cakes

Prep Time 35 mins
Cook Time 15 mins
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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