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Plant-Based Crab Cakes Recipe

You might even like these plant-based crab cakes better than the real deal! Cleverly made with chickpeas and artichoke hearts!

Course Appetizer
Prep Time 15 minutes
Cook Time 20 minutes


  • 1 6 oz jar Marinated Artichokes (drained and patted dry)
  • 1 can Chickpeas (drained and rinsed)
  • 2 slices Bread (toasted)
  • 1 Red Bell Pepper (seeded and chopped into large chunks)
  • 1/2 cup Shredded Carrots (or about 1/2 a large carrot)
  • 2 tbsp Capers (drained)
  • 2 tbsp Dijon Mustard
  • 1/2 cup Vegan Mayonnaise
  • 1 tsp Hot Sauce (such as Frank's Red Hot)
  • 1 tbsp Old Bay Seasoning
  • 1 small handful Fresh Chives
  • Vegetable Oil (for frying)


  1. Add the bread to the bowl of a food processor. Pulse until it reaches the small breadcrumb stage, then pour it into a bowl and set aside.

  2. Add the carrots, red pepper, capers, and chives and pulse 5-ish times until they're finely chopped. Add the chickpeas and artichokes and pulse about three more times.

  3. Add the vegan mayonnaise, dijon mustard, the hot sauce, the Old Bay Seasoning, and about 1/3 of the bread crumbs. Pulse until everything is well combined.

  4. Form the mixture into about 10 crab cakes. Dip each cake into the remaining bread crumb mixture, coating on all sides. Place the cakes on a lined baking sheet and chill for an hour or more.

  5. To fry the crab cakes, add about 2 tbsp of oil to a frying pan on medium heat. Working in batched of 2-3 cakes, fry for about 3-4 minutes per side, until the crab cakes are golden brown.