Vegan Crab Cakes
Prep time
Cook time
Total time
To make these cakes lower calorie/fat bake them at 350° for 25 minutes, and flip halfway through.
Serves: 6-8
  • 1 14-oz can chickpeas, unsalted beans
  • 1 14-oz can hearts of palm, chopped into large pieces
  • 1 jalepeño, seeded and minced
  • ¼ cup vegan mayonnaise (I preferJust Mayo)
  • 2 tbsp Old Bay seasoning
  • 1 tsp umeboshi plum vinegar
  • 1 tsp dijon mustard
  • 1 cup panko bread crumbs + ½ cup for coating
Red Pepper Aioli
  • ½ cup vegan mayo
  • 4 roasted red peppers (from jar, and dried off)
  • ¼ cup dill, fresh
  • 1 tbsp red wine vinegar
  • 1 tsp black pepper
  1. Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
  2. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
  3. Place the remaining ½ cup of panko in a shallow dish.
  4. Heat an oil coated skillet on medium-high heat.
  5. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
  6. Pan fry for 3 minutes on each side.
  7. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
  8. To make the red pepper aioli, blend the ingredients in blender until smooth.
  9. Serve with a dollop of the red pepper aioli and fresh greens.
Recipe by Sweet Potato Soul by Jenné Claiborne at