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top view of vegan crab cakes one with creamy tarter sauce, another with sriracha and a third one plain.
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5 from 1 vote

Vegan Crab Cakes (GLUTEN-FREE)

These vegan crab cakes are crispy on the outside and soft and tender on the inside. They're gluten-free, oil-free, soy-free, and absolutely delicious. This recipe uses an air fryer, but an oven will work as well.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Lunch/Dinner Entrée
Cuisine: American
Servings: 4
Calories: 381kcal
Author: Gigi & Sersie

Equipment

Ingredients

Crab Cakes:

  • 1 14- oz can of chickpeas drained and rinsed
  • 1 14- oz can hearts of palm drained, rinsed, and chopped into large pieces (I used Native Forest brand hearts of palm)
  • 1 jalapeno seeded and minced
  • ¼ cup Best Vegan Mayo
  • 1 green onion chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp celery seed
  • 1 tsp paprika
  • ¼ tsp cayenne
  • 1 tsp apple cider vinegar
  • ¼ of nori sheet finely chopped (or 1 tsp nori seasoning)
  • 1 tsp Dijon mustard
  • 1 cup popped amaranth

Vegan Crab Cake Sauce:

  • ¼ cup Best Vegan Mayo or half batch
  • 1 Tbsp water
  • 2 tsp fresh lemon juice
  • 2 Tbsp dill pickle minced
  • 1 ½ tsp fresh dill chopped

Instructions

  • Place the chickpeas, hearts of palm, and jalapeno into a food processor and pulse a few times to combine and mash. Do not over-process it, though. You still want a chunky texture.
  • Transfer the “crab” mixture into a large bowl. Add vegan mayo, chopped green onion, Old Bay seasoning, celery seed, paprika, cayenne, apple cider vinegar, Dijon mustard, popped amaranth, and finely chopped nori (use clean kitchen scissor to snip nori or use nori flakes). Stir well to combine.
  • Form vegan crab cake patties, about 2½ to 3 inches in diameter and place them either in the air fryer basket or on a parchment (or silicone mat) lined baking sheet if oven baking. 
  • In the air fryer: Set the air fryer to 380 F (190 C) and cook for 8 minutes. Flip and continue cooking for another 5 to 8 minutes or until crispy.
  • In the oven: Preheat the oven to 400 F (205 C). Bake for 10 minutes on each side.
  • To make the Vegan Crab Cake Sauce, combine a quarter cup (or half batch of the Best Vegan Mayo), plus water, lemon juice, minced dill pickle, and fresh chopped dill. 
  • Serve with a dollop of Vegan Crab Cake Sauce or Sriracha for extra heat, plus a side of fresh salad greens or romaine lettuce.

Notes

EQUIPMENT / SUPPLIES:

  1. Knife
  2. Cutting board
  3. Food processor
  4. Measuring cup
  5. Measuring spoons
  6. Air fryer or oven
  7. Baking sheet (if oven baking)
  8. Parchment paper or silicone mat (if oven baking)
  9. Spatula

Nutrition

Calories: 381kcal | Carbohydrates: 59g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 621mg | Potassium: 2338mg | Fiber: 9g | Sugar: 21g | Vitamin A: 557IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 6mg
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