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Vegan Crab Cakes

Vegan Crab Cakes

These vegan Crab Cakes are quick and easy to make. I've added all the typical ingredients for a fishy flavor: nori, dill, lemon juice, and capers to a hearty base of artichokes and chickpeas. Delicious!
Course Main Course
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 crab cakes
Calories 120kcal
Author Bianca Haun | Elephantastic Vegan


  • 1/2 cup canned artichokes in brine rinsed and drained
  • 1 cup canned chickpeas rinsed and drained
  • 2 tablespoons fresh dill + more to add on top
  • 3/4 teaspoon salt divided
  • 1 tablespoon capers
  • 1 teaspoon lemon juice
  • 1 tablespoon crushed nori
  • 3 tablespoons all-purpose flour
  • 1/2 cup panko flakes
  • 1 pinch turmeric
  • 1 tablespoon canola oil
  • 5 teaspoons vegan mayonnaise


  • Add the artichokes, chickpeas, dill, 1/2 teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add the all-purpose flour and pulse again.
  • In a bowl, add the panko flakes, 1/4 teaspoon of salt, and a pinch of turmeric. Combine.
  • Shape the crab cakes into patties and carefully dip all sides in the panko flakes.
  • Heat a pan with the canola oil and bring it to medium heat. Add in the crab cakes and let them cook for 5 minutes on each side or until golden and crispy.
  • Serve with a dollop of vegan mayo and more fresh dill on top.


Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 552mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg