Artichoke Chickpea Vegan "Crab" Cakes | Vanilla And Bean (2024)

Flavor packed and texture rich, these Vegetarian and Vegan Crab Cakes are easy to make! Let the food processor do the chopping, then shape and pan fry these crabless cakes! They’re make ahead ready and freezer friendly too! Share with Texas Potato Salad, and a chunky salad like this Cucumber and Tomato Salad to round out the meal. [ see VIDEO on recipe card ]

Vegan Crab Cakes, What?

Who knew a vegan and vegetarian crab cake could be created to taste just as delicious and texture rich as the crab cakes of my East Coast memories. Then, moving to Western Washington and enjoying PNW crab cakes, well, I knew I had to come up with a crabless cake that’s vegetarian and vegan friendly.

When I first started testing for what would become this Artichoke Chickpea Vegan Crab Cake recipe, I took notes from an old Whidbey Island seafood cookbook and also, from a recipe in Cooking Up The West Coast. Both were crab-filled cakes. My solution for a crab substitute at the time for a vegetarian crab cake recipe was chickpeas. While the flavor profile made my tastebuds happy, the texture was still missing something.

Then I heard a story on NPR’s Food for Thought about using artichokes in lieu of crab. I was sold!

Ingredients for Vegetarian Crab Cakes

Old Bay seasoning, an essential ingredient in crab cakes, offers authentic flavor. If a seasoning substitute is needed, Cajun seasoning, although different, is a nice sub. Here’s what you’ll need to make these crabless cakes:

• Artichokes Hearts – canned, not marinated
• Cooked Chickpeas – use canned or home-cooked
• Red and Green Bell Pepper – offers texture and flavor
• Celery – just a touch for crunch and flavor
• Green Onion
• Fresh Parsley
• Dijon Mustard
• Vegan Mayonaise –I like Vegenaise
• Panko Breadcrumbs
• Old Bay Seasoning – offers signature flavor. But, you can easily sub cajun spice mix or a creole spice blend for an added kick!
• Cayenne Pepper – adds just a hint of spice.
• Chickpea Flour or Whole Wheat Flour – although chickpea flour holds the cakes together more effectively
• Lemon Juice
• Oil for Pan Frying the Cakes

Quick Guide: How to Make Chickpea Artichoke Vegan Crab Cakes

With the food processor doing most of the work, these easy crabless crab cakes come together quickly. They can be made ahead for meal prep and are freezer friendly! In summary, here’s how to make em’ (see recipe card for details):

• First, in a food processor, add the artichokes and chickpeas. Pulse until chunky, then transfer into a large bowl.
• Second, in the food processor, add 1/2 a green and red bell pepper. Add celery, green onion, and parsley. Process until minced. Transfer into the large bowl with the chickpea mixture.
• Third, to the chickpea mixture, add the dijon, mayo, panko, salt, Old Bay, cayenne, chickpea flour, and lemon. Fold the ingredients together until evenly distributed.
• Next, shape into patties and roll in panko bread crumbs to coat.
• Last, in a pan with a shallow layer of oil, pan fry in batches until crispy. About 3-4 minutes on each side.

Once the patties are shaped, they can be frozen for up to a month or hang out in the fridge for up to a day before pan frying. Talk about easy-peasy meal prep!

What to Serve with Vegetarian & Vegan Crab Cakes

Sides:

• Slow Cooked Black Eyed Peas
• Crispy Oven Fries
• Garlic Roasted Baby Potatoes
• Pan Fried Asparagus
• Cauliflower Mac and Cheese
• Texas Potato Salad or Olive Potato Salad

• Summer Tortellini Salad
• Broccoli Slaw
• Fresh Corn on the Cob
• Cucumber, Tomato and Onion Salad
• Black Eyed Pea Salad
• A Big Green Salad with Dairy Free Ranch or Yogurt Ranch
• Lemon-Dijon Asparagus and Pea Pasta Salad
• Pumpkin Mac and Cheese

Sauce:

Depending on what sauce you choose, share with lemon or lime wedges.

• Vegan Remoulade Sauce (recipe below) – lemon wedges
• Mango Salsa, chopped in a food processor without avocado – lime wedges
• Vegan Tartar Sauce – lemon wedges
• Avocado Cream Sauce – lime wedges
• Jalapeno Aioli – lemon wedges

Expert Tips

• Freezer Friendly? Yes please! These crabless crab cakes hold up beautifully in the freezer. Simply shape the patties and freeze on a parchment-lined sheet pan. Once frozen, transfer to a lidded storage container and freeze for up to a month. Thaw in the fridge or at room temperature; then they’re ready to cook.
• Fried vs Baked:These cakes can be baked or pan-fried. Although I recommend frying, if baking, omit the panko coating and brush both sides lightly with oil. Bake on a parchment-lined sheet pan at 400F (204C), 10 minutes each side. They’re not as crispy, but baking is an option.
• Chickpea Flour vs Whole Wheat Flour: For this recipe, chickpea flour is so effective at holding things together. Whole wheat flour will work too, but the patties are a bit more tender.
• Another Take? Darn Good Veggies has a Hearts of Palm “Crab” Cake recipe that also offers a gluten-free option.
• Portioning:Portion these cakes using a 1/4C scoop or a large ice cream scoop. For appetizer size, go for 2 tablespoons each.

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