Easy Vegan Crab Cakes

Just 9 ingredients and super-easy to make. Can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, creamy, and next-level good! Adapted from Vegan Huggs and Tasty

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor, add the chickpeas, artichokes, panko bread-crumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, fresh parsley, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don't over mix, you want there to be texture still. If the mixture has reached the correct texture but the ingredients aren't mixed well, use a spoon or spatula to finish mixing.

Step 2

Divide the mixture into 6 and use your hands to form 6 patties.

Step 3

Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties, and fry 3 - 5 minutes per side until golden brown. Serve hot.

Step 4

Preheat your air-fryer. Lay the patties in the bottom of the air fryer in a single layer, do not overlap. You may need to do them in batches. Air-fry at 380F for about 15 minutes until they are golden brown

Step 5

Preheat your oven to 400F. Lightly grease a large baking pan or line it with parchment paper. Bake for about 20 minutes, flipping halfway through until the vegan crab cakes are golden brown.

Step 6

These vegan crab cakes store well at almost any stage of the process. The prepared mixture, the shaped uncooked patties, or the fully cooked vegan crab cakes can be stored in an air-tight container in the fridge for 4 -5 days or it should freeze well too.

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