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    Vegan crab cakes with artichokes & chickpeas

    Published: Nov 19, 2020 · Modified: May 10, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

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    Text overlay: Vegan crab cakes with artichokes and chickpeas. Three cakes on a plate with dollops of lemon dill aioli.

    Flaky vegan crab cakes are made with a mixture of artichoke hearts and chickpeas. Finished with a dollop of lemon dill aioli, they’re an elegant starter or an eye-catching main course.

    Vegan crab cakes on plate with lemon dill aioli.

    Did you know that when some people make crab cakes they use crabmeat?

    I know!

    Wild, right?

    Why would you when you can use so many other things like jackfruit, hearts of palm, chickpeas, artichoke hearts, zucchini, tempeh, or tofu?

    The only limit to vegan seafood is your creativity!

    That’s one of the most fun parts of being vegan. You can reconfigure old familiar flavors in new compassionate ways.

    It scratches that itch with similar textures, but without harming anyone in the process.

    I’m so excited to share this recipe for vegan crab cakes.

    It uses two different ingredients as the stars for its base – artichoke hearts and chickpeas.

    The artichoke hearts get nice and flaky, which creates a beautifully light texture. And the chickpeas make it feel substantive and satiating.

    The flavors of Old Bay seasoning, hot sauce, lemon zest, and lemon juice are bright and lively against the briny artichoke hearts.

    Finish the artichoke chickpea cakes with a dollop of lemon dill aioli for a zingy finish with tang.

    This dish feels fancy enough for a date night.

    But it’s ready in just 20 minutes to about a half an hour, depending on how you choose to prepare them.

    I recommend frying them. But I also give options for baking and air frying.

    Step by step instructions

    Labeled ingredients for vegan crab cakes.

    Here are the ingredients you will need for vegan crab cakes.

    Drain canned artichoke hearts & blot them on a towel. Squeeze them to remove liquid from inside.

    (For the cakes to stick together right, you don’t want too much liquid.)

    Food processor with artichoke hearts, chickpeas, onions, and bell peppers.

    Add the artichoke hearts to a food processor with drained chickpeas, chopped bell pepper, and sliced green onion.

    Pulse 6 to 8 times until everything is evenly broken up, about the texture of chunky salsa.

    Food processor with blended artichokes, chickpeas, bell pepper, and onions.

    Move the artichoke mixture to a large mixing bowl.

    Then add the following:

    • Vegan mayonnaise
    • Lemon zest
    • Lemon juice
    • Old Bay seasoning
    • Stoneground mustard
    • Hot sauce
    • All-purpose flour
    • Panko breadcrumbs
    • Salt

    Use a spoon to fully combine the ingredients.

    Put additional panko breadcrumbs on a separate plate along with salt and pepper.

    Hand holding formed vegan crab cake.

    Use a ¼ measuring cup to portion out the cakes. Form the cake in your hands.

    Then coat it on each side with the panko breadcrumbs on the plate.

    Now it’s time to cook them by frying, baking, or air frying.

    Chickpea artichoke cakes frying in oil in skillet.

    TO FRY: Shallow fry the cakes in oil for about 3 minutes on each side, until nicely browned. Then move them to a towel lined plate to drain.

    TO BAKE: Put the cakes on a parchment paper covered baking sheet. Spray with oil, and bake at 400 degrees for 20 minutes, stopping once to flip.

    TO AIR FRY: Put the cakes into the air fryer basket. Spray with oil. Air fry at 400 degrees for 8 to 10 minutes, stopping once to flip.

    Finish them with a dollop of lemon dill aioli and dill garnish.

    Vegan crab cake on plate with lemon dill aioli.

    To make the aioli, combine the following in a small bowl:

    • Vegan mayonnaise
    • Lemon juice
    • Capers
    • Granulated onion
    • Fresh chopped dill
    • Salt

    What if the mixture is too dry or too wet?

    If the mixture is too dry in the mixing bowl for it to hold together in a cake, add an additional ½ Tablespoon of mayonnaise.

    If the mixture is too wet for it to hold together, add additional flour, or press more breadcrumbs into the cakes while you are doing the final breading step.

    Overhead vegan crab cakes on plates with lemon dill aioli.

    Make them your own

    You can make these vegan crab cakes your own by varying the ingredients and/or toppings.

    • Instead of Old Bay seasoning, use your favorite Cajun seasoning salt
    • Replace the green onion with 2 Tablespoons of chopped yellow onion
    • If you like fishy flavors, add dulse flakes or kelp granules to the artichoke chickpea mixture in the mixing bowl
    • Instead of fresh dill, use ⅛ to ¼ teaspoon of dried dill in the sauce
    • Instead of lemon dill aioli, top with cocktail sauce, sriracha mayo, vegan hollandaise sauce, or Thousand Island dressing (a.k.a. special sauce)

    Can you freeze them?

    Yes, vegan crab cakes freeze beautifully!

    Put them in a freezer-safe container like Pyrex or a freezer bag. If you have stacks of them, put a sheet of parchment between layers.

    To reheat, I like to use the air fryer. They can go into the air fryer straight from frozen. Air fry at 360 degrees for 10 minutes, flipping halfway through.

    If you’d prefer to reheat in the oven or in a skillet, thaw the cakes in the refrigerator first. Then bake or toast in a dry or lightly oiled skillet.

    Serving ideas

    Vegan crab cakes can be served as an appetizer or as an entrée.

    They go well with:

    • Corn chowder
    • Tomato cucumber salad
    • Spinach salad with strawberries
    • Roasted cabbage
    • Broccolini with garlic & kale
    • Vegan coleslaw

    Vegan crab cakes on plate with lemon slices and aioli.

    Vegan crab cakes on plate with lemon dill aioli.

    Vegan crab cakes with lemon dill aioli

    Vegan crab cakes just scream fancy. They're perfect for a romantic dinner or to impress your guests at a dinner party.
    However, this elegant appetizer is ready in just 20 minutes if you choose to fry them, which is my preferred preparation. Baking takes 34 minutes, and air frying takes 22 minutes.
    Because of the varying cooking method options, the oil isn't included in calorie/nutrition information. When baking or air frying, this dish can be made with oil spray, which is lighter in calories, or fried in oil in a skillet which is heavier in calories.
    Makes 6 vegan crab cakes.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Vegan
    Keyword: air fryer recipe, comfort food, fried appetizers
    Prep Time: 14 minutes
    Cook Time: 6 minutes
    Total Time: 20 minutes
    Servings: 6 people
    Calories: 127kcal
    Author: Cadry Nelson

    Ingredients

    Chickpea artichoke cakes

    • Canola oil or oil spray
    • 14.5 ounce can artichoke hearts 8.5 ounce drained weight
    • ½ cup chickpeas drained
    • ¼ cup chopped red bell pepper
    • 1 green onion sliced
    • 1 Tablespoon vegan mayonnaise
    • Zest of one small lemon about ½ teaspoon
    • ½ teaspoon lemon juice
    • 1 teaspoon Old Bay seasoning
    • ½ teaspoon stoneground mustard
    • ½ teaspoon hot sauce
    • 2 Tablespoons all-purpose flour
    • ½ cup panko breadcrumbs divided
    • Pinch salt
    • Dash pepper

    Lemon dill aioli

    • 2 Tablespoons vegan mayonnaise
    • ¼ teaspoon lemon juice
    • ½ teaspoon capers drained
    • ⅛ teaspoon granulated onion
    • ½ teaspoon chopped fresh dill plus more for garnish
    • Pinch salt

    Instructions

    To make the chickpea artichoke cakes

    • TO FRY THE CAKES: Fill a non-stick skillet with about ½ inch of canola oil. Bring to a medium high heat.
      TO BAKE THE CAKES: Preheat the oven to 400 degrees.
      TO AIR FRY THE CAKES: Skip this step.
    • Blot the drained artichoke hearts on a clean kitchen towel, and squeeze them to remove any liquid from inside. You want them to be as dry as possible, so that your cakes aren't too wet to stick together.
    • Put the drained artichoke hearts, chickpeas, bell pepper, and onions into a food processor. Pulse 6 to 8 times until they are evenly broken up. Scrape down the sides if necessary to make sure everything is evenly incorporated.
      (Be sure not to over blend. The texture should be like a chunky salsa, not hummus.)
    • Move the artichoke mixture to a mixing bowl. Add the following to the mixing bowl: 1 Tablespoon vegan mayonnaise, lemon zest, ½ teaspoon lemon juice, Old Bay seasoning, stoneground mustard, hot sauce, all-purpose flour, ¼ cup breadcrumbs, and a pinch of salt. Use a spoon to fully combine all of the ingredients.
    • Put the remaining ¼ cup of panko breadcrumbs on a plate, along with a pinch of salt and dash of pepper.
    • Use a ¼ measuring cup to portion out each crab cake. Form it into a cake in your hands. Then coat each side with the panko breadcrumbs on the plate.
    • TO FRY: Test the oil to see if it's hot enough. Put a breadcrumb into the oil. If bubbles immediately form around it, it's ready for frying.
      Shallow fry the cakes in the skillet for 3 minutes on one side. Flip and fry for 2 to 3 minutes more.
      Be careful not to overcrowd the cakes in the skillet. A medium sized skillet can hold about 4 cakes. Work in batches if necessary.
      Once they are browned on both sides, move them to a towel-lined plate to drain.
    • TO BAKE: Put the cakes on a parchment paper lined baking sheet. Spritz with oil spray. Bake for 20 minutes, stopping once halfway through to flip. After you've flipped the cakes, spray them again with oil before returning them to the oven.
    • TO AIR FRY: Put the cakes into the air fryer basket. Be careful not to overcrowd. Depending on the size of your air fryer, you may need to cook them in batches. Spritz the cakes with oil spray.
      Air fry at 400 degrees for 8 to 10 minutes. Flip halfway through, and spritz the other side with oil.
    • Move the crab cakes to a serving plate. Top each crab cake with a dollop of lemon dill aioli. Finish with a sprinkling of fresh dill for garnish.

    To make the lemon dill aioli

    • In a small bowl, combine 2 Tablespoons vegan mayonnaise, ¼ teaspoon lemon juice, capers, granulated onion, fresh chopped dill, and a pinch of salt.

    Notes

    You can replace the green onion with 2 Tablespoons of chopped yellow onion.
    If you don't have Old Bay seasoning salt, replace it with your favorite Cajun seasoning salt.
    You can replace the fresh dill in the aioli with ⅛ to ¼ teaspoon of dried dill.
    The aioli recipe makes enough for a dollop on every cake. However, if you like a lot of sauce, you should double the aioli portion of the recipe.

    Nutrition

    Calories: 127kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 233mg | Fiber: 4g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Tilly Hurlburt

      November 19, 2020 at 8:39 am

      I love your recipes but would like to print them with the option of including your lovely photos. A picture is worth a thousand words!

      Reply
      • Cadry

        November 19, 2020 at 9:34 am

        Thank you, Tilly! I’m so glad you’re enjoying the recipes. I changed the settings on my recipe box to include a photo. I hope that helps!

        Reply
    2. Shell

      November 19, 2020 at 4:34 pm

      5 stars
      Yum! You had me at chickpeas. Love these flavor combinations!

      Reply
      • Cadry

        November 20, 2020 at 7:42 am

        Thanks, Shell! I’m happy to hear that.

        Reply
    3. James Permana

      November 20, 2020 at 12:33 pm

      5 stars
      These look delicious! I’m going to try this recipe tonight. Do you have a preferred cooking method – fry, airfry, or bake? I’m leaning toward airfry, but I can’t decide.

      Reply
      • Cadry

        November 20, 2020 at 1:17 pm

        That’s great! I look forward to hearing what you think. I think frying is the best.

        Reply
      • James

        November 28, 2020 at 4:19 pm

        5 stars
        Taste was def 5 stars…very good.
        I did, unfortunately, forget to blend in the flour (because I’m a pretty horrible cook), which caused the first two sacrificial cakes to become veggie debris in the oil. After a slight course correction, however, they made an excellent Thanksgiving appetizer for our friends.

        Reply
        • Cadry

          November 28, 2020 at 8:54 pm

          I’m glad you were able to recalibrate and add flour. It’s easy to miss those details sometimes. So happy to hear that your friends enjoyed them!

          Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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