Easy Vegan Crab Cakes
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It Doesn't Taste Like Chicken · by Sam Turnbull @ It Doesn't Taste Like Chicken★ 4.9 (45)

Easy Vegan Crab Cakes

NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 18%
CARBS 33G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC20G OTHER4G TOTAL SUGAR
FAT 27G61% OF CAL
2G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Easy vegan crab cakes made with chickpeas and artichoke, bound with mayo and nori for seafood flavor. Flaky, tender, and good sautéed, baked, or air-fried.

mainamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 can (19 oz) chickpeas, (drained and rinsed)
  • 1 jar (14 oz) marinated artichoke hearts (drained and rinsed)
  • 3/4 cup panko breadcrumbs ((gluten-free if preferred))
  • 1 sheet nori (chopped into small flakes)
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons light oil, (for frying (optional))
  • Lemon wedges, chopped parsley, chopped dill ((optional for garnish))
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons finely chopped dill pickles ((or relish))
  • 1/2 teaspoon dried dill
  • Salt and pepper (to taste)
PREP
10M
SODIUM
928MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.