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Vegan crab cakes on plate with lemon dill aioli.
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5 from 2 votes

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.
Prep Time14 mins
Cook Time6 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Vegan
Keyword: air fryer recipe, comfort food, fried appetizers
Servings: 6 people
Calories: 127kcal
Author: Cadry Nelson

Ingredients

Chickpea artichoke cakes

Lemon dill aioli

  • 2 Tablespoons vegan mayonnaise
  • ¼ teaspoon lemon juice
  • ½ teaspoon capers drained
  • 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