Food Faith Fitness · by Lori Mauer★ 5.0 (1)
Vegan Crab Cakes
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 11%
CARBS 19G44% OF CAL
5G FIBER12G OTHER2G TOTAL SUGAR
FAT 9G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan crab cakes made with chickpeas, artichoke, and hearts of palm, fried until crispy. Served with vegan tartar sauce. A plant-based take on a seafood classic.
starteramericanbeans⚙️ food processor🍳 skilletdairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 can 15 ounces chickpeas (drained and rinsed)
- 1 can 15 ounces artichoke hearts (drained)
- 1 can 15 ounces hearts of palm (drained and roughly chopped)
- 3 tablespoons vegan mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons green onion (chopped (plus more for garnish))
- 1/4 teaspoon kosher salt
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup panko breadcrumbs
- Olive oil (for frying)
- Vegan tartar sauce (for dipping)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 11%
CARBS 19G44% OF CAL
5G FIBER12G OTHER2G TOTAL SUGAR
FAT 9G49% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 648mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.