These hearty Vegan Crab Cakes with homemade red pepper aioli make the perfect party app, side dish, or main course meal. They are packed with flavor and only take 20 minutes to prepare!
1 14 ozcan of unsalted chickpeasdrained and rinsed
1 14 ozcan hearts of palmdrained and chopped into large pieces
1jalapeñoseeded and minced
¼cupvegan mayonnaise
1 1/2tbspOld Bay seasoning
1tspume plum vinegar
1tspsmooth Dijon mustard
1 1/2 cuppanko bread crumbsdivided
avocado oiluse avocado oil spray if air frying or baking
lemon slices
Red Pepper Aioli
1/2 cupvegan mayo
1 roasted red bell pepper
1/4 cupchopped fresh dill
1 tbspred wine vinegar
1tsp cane sugaroptional
1tsp freshly ground black pepper
Instructions
Place the chickpeas, hearts of palm, and jalapeño into a food processor and pulse to combine and create a shaggy mixture. Be careful not to over process the mixture; you want to retain a crabby texture.
Scoop the chickpea mixture into a large bowl and add the vegan mayonnaise, Old Bay seasoning, plum vinegar, Dijon mustard, and 1 cup of panko bread crumbs. Stir well to combine.
Place the remaining ½ cup of panko bread crumbs in a shallow dish.
Working with 1/3 cup portions, form the “crab” mixture into small patties, packing the mixture tightly. Turn each patty in the shallow bowl of breadcrumbs until coated.
Add enough canola or vegetable oil to coat the bottom of a large skillet. Heat the skillet over medium-high heat under the oil shimmers.
Add the cakes to the skillet of hot oil and pan fry for 3 minutes on each side or until golden and crisp. Remove the cakes from the skillet and drain on a paper towel-lined dinner plate or baking sheet.
Cook the remaining cakes, being careful not to crowd the skillet as you cook them. Add more oil to the skillet as needed and heat until shimmering before adding more cakes.
Air Fryer Cooking Instructions
Grease the air fryer basket.
Place the panko crusted patties into the air fryer basket, and grease the top of the patties with oil spray.
Cook for 10 minutes at 350°, then flip and cook another 5 minutes until golden brown and crispy on the outside.
Baking Instructions
Preheat the oven to 375° and line a baking sheet with parchment paper.
Place the panko crusted patties onto the baking sheet and coat the top of the patties with oil spray.
Bake for 25 minutes, flipping 15 minutes in, until golden brown and crispy on the outside.
Red Pepper Aioli
While the cakes are cooking, make the red pepper aioli. Add the mayo, red pepper, chopped fresh dill, red wine vinegar, cane sugar (if using), and freshly ground black pepper to a blender or food processor. Blend until creamy and serve with hot crab cakes and lemon slices.
Notes
Storage Directions
Refrigeration: Allow the crab cakes to cool completely to room temperature before storing them in an airtight container for 3-4 days.
Reheating: Warm in a non-stick skillet over medium-high heat, flipping halfway through until crab cakes reach your desired temperature. Or heat in the oven at 350ºF for 10-15 minutes until heated through.
Recipe Pro-Tips
Don’t overmix the crab cake batter. Be careful not to over-process the crab cake batter in the food processor – slowly pulse instead of continuously blending. You want a meaty, slightly chunky texture instead of a smooth batter so the patties will hold their shape and most closely resemble traditional cakes.
Evenly space the crab cakes in the skillet. I usually fit 4 or 5 crab cake patties on the skillet at a time with space between them so they do not stick together. The amount of patties you can fit in the skillet will depend on the size of the pan and the patties.
Use a nonstick skillet. Also, use enough oil to completely cover the bottom of the pan to prevent the patties from sticking. This will also help them form a crispy outer layer. A high-heat oil such as canola, vegetable, or avocado is the best bet for this recipe; oils such as olive oil with a lower smoke point can burn, adding an undesirable flavor to the cakes.