Vegan Crab Cakes
Rated 5.0 stars by 1 users
Category
Appetizer
Prep Time
15 minutes
Cook Time
10 minutes
Crispy Vegan Crab Cakes with NOOCH IT! and Creamy Dill Tartar Sauce
Golden, crispy, and packed with flavor—these Vegan Crab Cakes are a must-try plant-based twist on the classic coastal favorite. Made with chickpeas and artichoke hearts for a flaky texture, these pan-fried patties are seasoned with fresh dill, Dijon, and a generous scoop of NOOCH IT! Cashew Parmesan for that umami-rich, savory bite. Optional seaweed adds a briny nod to the sea, while a crunchy panko coating gives them the perfect crisp.
Serve them hot with a homemade vegan tartar sauce—brightened with lemon juice, pickles, and even more fresh dill—for the ultimate appetizer, lunch, or light dinner. These crabless cakes are a total catch!
Perfect for: vegan appetizers, seafood-inspired plant-based meals, and crispy meatless mains.
Ingredients
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1 can of chickpeas drained (Pat to dry)
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1 can of artichoke hearts drained (Pat to dry)
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2 tbsp vegan mayo
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3/4 cup panko crumbs
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3 tbsp NOOCH IT! Cashew Parmesan
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2 tbsp fresh dill chopped
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1 tbsp seaweed thinly chopped (optional)
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1/2 tsp garlic powder
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1/2 tsp salt or to taste
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Oil of choice for pan frying
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Sprinkle with flaked salt (optional)
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1 tsp dijon mustard
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1/3 cup vegan mayo
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1 tbsp lemon juice
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1 tbsp finely chopped pickles
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2 tsp fresh dill chopped
Vegan Crab Cakes
Tartar Sauce
Directions
In a food processor, add the chickpeas and artichoke hearts pulse until this mixture has a chunky coarse texture.
Pour this chickpea/artichoke mixture to a large bowl and stir in the vegan mayo, panko, dijon mustard, NOOCH IT!, fresh dill, garlic powder and salt.
Using approx 1/4 cup, measure out this crab mixture into a patty shape using slightly wet hands, then gently coat/press each patty into the panko crumbs.
Heat a large non-stick skillet with 2 tbsp oil, over medium high heat. When your pan is hot, add crab cakes and pan fry for 3-4 mins on each side.
Transfer to a rack to cool.
Repeat these steps adding more oil after you pan fry each batch of crab cakes. You may have to turn down the heat as you go if your crab cakes are browning too fast.
Serve hot, with vegan tartar sauce for dipping.
