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Vegan Crab Cakes - Among the virtual sea of meatless "crab" cake recipes out there I have finally hit on a recipe that seriously delivers.

Vegan Crab Cakes

5 from 1 vote
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Author: Holly Gray


  • 1 8-oz. package tempeh
  • 1 15-oz. can chickpeas, rinsed, drained, and dried completely
  • 2 Tablespoons + 2 teaspoons olive oil divided
  • 1/4 cup yellow onion
  • 1/4 cup red bell pepper
  • 1/4 cup celery
  • salt to taste
  • 1 cup Panko bread crumbs
  • 1 Tablespoon Old Bay seasoning
  • 1/4 cup vegan mayonnaise
  • 1 Tablespoon capers drained and chopped
  • 1 Tablespoon Italian parsley chopped
  • 2 Tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kelp or seaweed powder I used crushed nori flakes and that worked fine
  • Cayenne pepper sauce to taste
  • Ground black pepper to taste


  • Using a steamer basket, steam the tempeh for 25 minutes, then set aside to cool.
  • Add chickpeas to a food processor and pulse until rough chopped. Be careful to not overdo it here; you want to retain the texture of a real crab cake. Scrape chopped chickpeas into a large mixing bowl.
  • Add the onion, bell pepper, and celery to the food processor. Pulse until finely diced.
  • Heat 2 teaspoons olive oil in a large pan over medium heat. Add onions, celery, red pepper, and salt. Cook, stirring frequently, 8 minutes, or until onion are tender. Set aside to cool.
  • Crumble the tempeh into a large mixing bowl. Add the cooked veggies, 1/2 cup of the bread crumbs, 1/2 Tablespoon (1 1/2 tsp.) Old Bay, mayonnaise, chickpeas, capers, parsley, lemon juice, mustard, kelp powder, a few dashes of cayenne pepper sauce, and a few twists of salt and pepper.
  • Using your hands, mash everything together. Divide the mixture into 8 small patties.
  • Combine the remaining 1/2 cup breadcrumbs with the remaining 1/2 Tablespoon (1 1/2 teaspoons) Old Bay in a bowl.
  • In a large pan, heat 2 Tablespoons olive oil over medium-high heat.
  • Dredge each cake in the bread crumb mixture and place them in the pan to cook for 3-5 minutes, or until lightly browned. Flip over and brown the other side.
  • Drain on a paper towel-lined plate and sprinkle with a little extra Old Bay.
  • To serve, place on top of succotash and top with remoulade.
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