I'm so excited to share this Vegan Crab Cake Sandwich with you! Canned artichoke hearts and hearts of palm are used to create a flaky and fish like texture. These also happen to be very easy to make! Every thing is finely chopped by hand and mixed together in 1 bowl, shaped, and placed in the freezer for 15 minutes. No food process required and no extra annoying steps like dredging is required. After 15 minutes, they are simply pan-fried until golden and crispy and then served on a burger bun with a spicy lemon sauce, romaine, and shredded cabbage. Yum!
Crab cakes used to be on one of my favorite foods growing up. I've made and tried vegans versions over the years and this one is my favorite one yet. The texture was perfectly flaky and the flavors are closer to that of a crab cake instead of my previous attempts (that were still very delicious though!). This time I'm pairing my vegan crab cakes on a burger bun with slaw, romaine lettuce, and a lemony spicy mayo sauce. These crab cakes are a must try even if you're not having them on a sandwich. However you serve them, hope you enjoy!
What You Will Need For This Recipe
- Artichoke Hearts
- Hearts of Palm
- Panko Breadcrumbs
- Old Bay Seasoning
- Artichoke Hearts: I've made crab cakes in the past with chickpeas and hearts of palm but the texture of these are SO MUCH BETTER. If you're going to substitute the artichokes, I would go with canned jackfruit as it's the closest to the texture we're trying to achieve.
- Panko Breadcrumbs: Plain normal breadcrumbs will work as well. Just make sure to check the ingredients to ensure they are vegan friendly.
- Old Bay Seasoning: Old bay is just a seasoning blend of a bunch of seasonings that you probably have in your spice cabinet. Here's a good recipe.
How To Make The Best Vegan Crab Cakes
Chop the onion and celery as fine as you can, leaving no big chunks. When it comes to the artichoke hearts and hearts of palm, chop finely but leave a lot of texture. That's what gives this crab cake a flaky texture.
I froze my crab cakes for about 30 minutes to make them easier to fry and flip but it's not 100% necessary but it is recommended.
More Seafood Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Crab Cake Sandwich
- 1 14 oz Artichoke Hearts
- 1 14 oz Hearts of Palm
- ¼ cup Yellow Onion
- ¼ cup Celery
- ¼ cup All Purpose Flour
- ½ cup Panko Breadcrumbs
- 2 tablespoons Vegan Mayo
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Dijon Mustard
- 2 teaspoons Organic Cane Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Spicy Lemon Sauce:
- ½ cup Vegan Mayo
- 1 tablespoon Lemon Juice
- 1 tablespoon Sweet Relish
- 2 teaspoons Sriracha
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt & Black Pepper
- 6-8 Burger Buns
- Romaine Lettuce
- 2-3 cups Shredded Coleslaw Mixture
- 1 teaspoon Lemon Juice
- Salt & Pepper
- Finely chop the artichoke hearts and hearts of palm. You want a lot of texture left so don't mash it up too much. Place in a large bowl.
- Finely mince the onion and celery and add to the bowl along with all purpose flour, breadcrumbs, vegan mayo, old bay, dijon mustard, sugar, salt, and pepper. Toss until well combined.
- Line a baking tray with parchment and form 6-8 crab cakes using a heaping ¼ cup scoop. Flatten a bit, about ½in thick. Freeze for 15-30 minutes.
- Heat a large pan on medium-high heat. Add 1-2 tablespoons of oil between batches. Cook each crab cake for about 4-5 minutes per side or until crisp and golden brown. Transfer to a wire rack.
- In a small bowl whisk together all the sauce ingredients.
- Toss the shredded coleslaw mixture with lemon juice and a pinch of salt and pepper. Toast the burger buns and chop the lettuce.
- Serve the crispy crab cakes on the bun with romaine lettuce, cabbage, and spicy mayo sauce. Enjoy!