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Vegan crab cake sandwiches topped with slaw, lettuce and mayo.

Vegan Crab Cake Sandwich

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!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 6 -8
Author: Liv King


Crab Cakes: 

  • 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

Sandwich Toppings:

  • 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!


Refrigerate leftovers and re-heat on the stove top or in the oven until warmed through.
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