Vegan Crab Cakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan crab cakes made from chickpeas, hearts of palm, and zucchini, seasoned with Old Bay and served with tartar sauce. Crispy outside and moist inside, they deliver authentic crab cake flavor without the seafood.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 15 oz can chickpeas (drained and rinsed (about 1 1/2 cups))
- 1 14 oz can whole hearts of palm (drained and shredded by hand to crab consistency)
- ½ cup grated zucchini
- ¼ cup diced onion
- ¼ cup diced celery
- 2 Tablespoons old bay seasoning
- ¼ cup vegan mayonnaise
- 1/2 Tablespoon Dijon mustard
- 1 cup panko (gluten-free, if needed)
- 1 Tablespoon nori powder or kelp granules (optional*)
- 4 Tablespoons nutritional yeast
- 1 Tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1/8 teaspoon sea salt
- 1/4 teaspoon pepper
- avocado oil for pan-frying
- vegan tartar sauce (for topping (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 15m
- Sodium
- 650mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.