Okay, so picture this: you’re craving those classic crab cakes, but you’re all about that plant-based life. Or maybe you just want something new and fun for dinner. Been there! That’s exactly why I perfected this Vegan Crab Cakes with Chickpeas and Seaweed recipe. It’s truly a game-changer. These aren’t just good for vegan crab cakes; they are just straight-up good.
This easy Vegan Crab Cakes with Chickpeas and Seaweed recipe brings all the vibes of the ocean without, you know, the ocean part. The secret? A combo of hearty chickpeas for texture and a tiny bit of nori (that’s seaweed!) to give it that unmistakable “sea” flavor. Seriously, everyone who tries them is shocked they’re not the real deal. They come together super fast, make for an impressive meal, and won’t break the bank.
If you’re looking for how to make the best Vegan Crab Cakes with Chickpeas and Seaweed, this is it. Get ready to add these to your weekly rotation!
Serving and Pairing Suggestions
These Vegan Crab Cakes with Chickpeas and Seaweed are so versatile! You can serve them as an appetizer, a side dish, or even the star of your meal. For dipping, you absolutely need to try them with Sriracha Mayo for a spicy kick, or our creamy Avocado Cilantro Dressing. If you like a classic dip, Classic Aioli sauce is also amazing with these.
For a fresh, crunchy side, a simple Mixed Green Salad or our Cabbage and Carrot Slaw with Lemon Tahini Dressing would be perfect. They also pair super well with some roasted veggies, like our Roasted Brussels Sprouts or Sauteed Haricot Verts with Toasted Almonds. If you want to go all out, serve them alongside our Vegan Mushroom Risotto for a truly satisfying meal. Seriously, you can’t go wrong!
Tips and Notes
- Chickpea Texture is Key: Don’t mash the chickpeas completely smooth. You want some chunks left in there for that authentic “crab meat” texture. A fork works better than a food processor for this, unless you’re careful with the pulses.
- Seaweed for the Win: The crumbled nori is what gives these their distinct ocean flavor. Don’t skip it! If you don’t have nori, a tiny pinch of dulse flakes can also work, but use sparingly as they can be potent.
- Binding Agents: If your mixture seems too wet, add a little more breadcrumbs or flour, one tablespoon at a time, until it holds its shape. If it’s too dry, a tiny splash of water or a bit more mayo can help.
- Pan-Frying Perfection: Cook these over medium heat until they’re golden brown and crispy on both sides. Don’t overcrowd the pan – cook them in batches if necessary to ensure even browning.
- Make Ahead & Storage: You can prepare the mixture ahead of time and store it in the fridge for up to 2 days. Cooked crab cakes can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in a pan or oven to keep them crispy.
What’s your favorite sauce to dunk a good crab cake (or vegan crab cake!) into? Let me know below!
Vegan Crab Cakes with Chickpeas and Seaweed
Equipment
- 1 Mixing bowl
- 1 Skillet
- 1 Baking sheet
- 1 Food processor
Ingredients
- 1 can chickpeas - drained and rinsed (for protein and texture)
- 1/2 cup nori seaweed - finely chopped (adds umami flavor)
- 1/4 cup breadcrumbs - to bind the mixture
- 1/4 cup vegan mayonnaise - for moisture
- 1 small onion - finely chopped (for flavor)
- 2 cloves garlic - minced (for flavor)
- 1 tablespoon Dijon mustard - for tanginess
- 1 tablespoon lemon juice - adds brightness
- 1 teaspoon Old Bay seasoning - for classic crab cake flavor
- Salt to taste - seasoning
Instructions
- In a mixing bowl, mash the chickpeas until somewhat smooth but still chunky.
- Add the chopped nori, breadcrumbs, vegan mayonnaise, onion, garlic, Dijon mustard, lemon juice, Old Bay seasoning, and salt to the mashed chickpeas. Mix well.
- Shape the mixture into patties, about 2 inches wide, and place them on a baking sheet.
- Heat a skillet over medium heat and add a little oil. Cook each crab cake for about 4-5 minutes on each side, or until golden brown.
- Serve hot with a side of vegan tartar sauce or your favorite dipping sauce.