Ingredients
For the Crabless Cakes
- 1 (425g) Can of Chickpeas (drained, then patted dry in a tea towel, about 2 cups)
- 1 (400g) Can of Artichoke Hearts (drained)
- 1/2 cup (70g) Red Bell Pepper (about 1/2 a large pepper, cut into large chunks)
- 1/2 cup (70g) Green Bell Pepper (about 1/2 a large pepper, cut into large chunks)
- 1 Green Onion (cut into large chunks)
- 1 (40g) Stick of Celery (cut into large chunks)
- Fresh Parsley (a small handful)
- 2 tablespoons Dijon Mustard
- 3 tablespoons Mayonnaise (preferably Vegenaise)
- 1 1/2 cups (145g) Panko Bread Crumbs (divided)
- 1 teaspoon Fine Sea Salt (or 3/4 teaspoon for less salt)
- 2 teaspoons Old Bay Seasoning (see notes for substitution)
- 1/8 teaspoon Cayenne Pepper (or a dash or two of Tabasco hot sauce; omit if using Cajun seasoning instead of Old Bay)
- 3 tablespoons Chickpea Flour (also known as Garbanzo Bean Flour or Whole Wheat Flour)
- 1/2 Lemon (juiced)
- Oil for Pan Frying (coconut or olive oil recommended)
For the Optional Remoulade Sauce
- 3/4 cup (180g) Mayonnaise
- 1 1/2 teaspoons Dijon Mustard
- 2 Cloves of Garlic (sliced thin)
- 1 1/2 tablespoons Capers (drained)
- 3 teaspoons Lemon Juice
- 1/4 teaspoon Vegan Worcestershire Sauce (such as Wizards)
- 1 teaspoon Fresh Parsley (chopped fine)
To Serve (Optional)
- Fresh Chives or Green Onion Tops
- Sauce of choice (such as remoulade)
- Lemon or Lime Wedges
Instructions
- Prepare the Chickpeas and Artichokes: Make sure the chickpeas are well drained and patted dry in a tea towel to remove excess moisture. Also squeeze out the canned liquid from the artichoke hearts. In the bowl of a food processor, add the chickpeas and artichokes. Pulse 4–5 times until the mixture is chunky but not pureed. Transfer this mixture to a large mixing bowl.
- Process the Vegetables: In the food processor bowl (cleaned), add the red and green bell peppers, green onion, celery, and fresh parsley. Process until minced, stopping to scrape down the sides of the bowl to ensure even chopping. Transfer this vegetable mixture to the large mixing bowl containing the chickpeas and artichokes.
- Add Wet Ingredients and Seasonings: To the bowl with the chickpea and veggies, add Dijon mustard, mayonnaise, 1 cup (96g) of panko breadcrumbs, fine sea salt, Old Bay seasoning, cayenne pepper, chickpea flour, and lemon juice. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when squeezed.
- Form the Crabless Cakes: Using a 1/4 cup (70g) scoop or large cookie scoop, pack the mixture into the scoop firmly, then tap the scoop gently on the side of the bowl to release the patty. Place each patty on a parchment-lined sheet pan.
- Coat with Panko (optional for pan frying): If you plan to pan fry the cakes, place the remaining 1/2 cup (48g) panko breadcrumbs into a bowl or plate. Coat each crabless cake on all sides with panko, pressing gently into 1/2-inch (12mm) thick patties. If baking, skip this step.
- Freeze (optional): To freeze, place coated cakes on the sheet pan and freeze until solid. Transfer frozen cakes to a storage container and freeze for up to two months. Thaw at room temperature or in the refrigerator before frying and re-coat with panko to refresh the crust.
- Pan Fry the Cakes (recommended): Preheat the oven to 200°F (93°C) if planning to keep the cakes warm. Pour a shallow layer of oil into a frying pan (cast iron skillet preferred) and heat until shimmering. Test the oil by tossing in a crumb of panko—if it sizzles, oil is ready. Gently place crab cakes in the pan with space between each. Fry 3–4 minutes per side until golden brown and crispy, adjusting heat as needed. Remove to paper towels to drain excess oil, sprinkle with sea salt, and keep warm in the oven if desired.
- Bake the Cakes (alternative method): Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper. Brush both sides of the crabless cakes with oil. Bake for 10 minutes on each side until golden and cooked through. No panko coating is needed when baking.
- Serve: Serve cakes warm with optional fresh chives or green onion tops, lemon or lime wedges, and sauce of choice such as the remoulade.
- Store Leftovers: Store leftover crabless cakes in a lidded container in the refrigerator for up to three days. Reheat in a 350°F (176°C) oven for about 10 minutes until warmed through and crisp.
- Make the Remoulade Sauce (optional): In the cleaned food processor bowl, add mayonnaise, Dijon mustard, garlic slices, capers, lemon juice, vegan Worcestershire sauce, and chopped parsley. Process until capers are broken down into small bits, scraping down the bowl as needed. Store remoulade in a lidded container in the refrigerator for up to one week.
Notes
- Old Bay seasoning can be substituted with Cajun seasoning; if using Cajun, omit the cayenne or hot sauce.
- Chickpea flour can be substituted with whole wheat flour if needed.
- Ensure chickpeas and artichokes are very well drained to prevent watery mixture and improve patty consistency.
- The recipe is vegan and gluten-free if using gluten-free panko breadcrumbs.
- Use a cast iron skillet for best pan frying results, but any frying pan will work.
- Remoulade sauce adds a tangy, creamy complement to the cakes but is optional.
- To re-crisp frozen cakes after thawing, re-coat with panko before frying.
- To keep cakes warm after frying, use a low-heat oven set at 200°F (93°C).
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: Vegan American
- Diet: Vegan
