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Vegan Crab Cakes

Prep time: 10 min

Cook time: 15 min

Servings: 6


  • 1 can chickpeas, drained and rinsed

  • 1 can hearts of palm, drained, rinsed, and cut into large chunks

  • 1 can artichoke heart, drained and rinsed

  • 1 1/2 cups panko breadcrumbs, divided

  • 3/4 cup vegan mayonnaise, divided

  • 1 tsp dijon mustard

  • 2 tsp lemon juice, divided

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 tbsp old bay seasoning

  • Oil for frying

  • 1 tbsp sweet pickle relish


  1. Add chickpeas, hearts of palm, and artichoke hearts to a food processor.

  2. Pulse until the mixture is chopped, yet still slightly chunky. Transfer mixture to large mixing bowl and add 1 cup of breadcrumbs, 1/4 cup of vegan mayonnaise, Dijon mustard, 1 teaspoon of lemon juice, salt, pepper, and Old Bay seasoning. Mix well.

  3. Form the mixture into 6 1-inch (2 cm) thick patties. Dip each patty in the remaining breadcrumbs.

  4. Heat a pan of oil to 350°F (180°C). Fry each patty for 3-6 minutes per side, until golden brown. Transfer to a paper towel-lined plate to absorb excess Oil.

  5. For tartar sauce, combine the remaining vegan mayo, relish, and 1 teaspoon of lemon juice in a mixing bowl.

  6. Top the patties with tartar sauce, dill, and lemon juice, and enjoy!

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