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Vegetarian Crab Cakes Recipe (with Video)

Soy-free, Fish-free, Eggs

Discover our Vegetarian Crab Cakes Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


For the Cakes
- 1 can chickpeas
- 3 can hearts of palm
- 2 tbsp chives
- 2 tbsp tarragon
- 1 tbsp coconut aminos
- 2 tbsp toasted nori
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp aleppo pepper flakes
- 1 tsp old bay seasoning
- 2 large eggs
- 2 c panko bread crumbs
- 1 c mayo
- 3 tbsp unsalted butter
- 2 tbsp avocado oil
- salt and pepper
For the Sauce
- 1 c mayo
- 2 tbsp minced capers
- 2 tbsp corniches
- 1 tsp tarragon
- 2 tbsp chives
- 1 tbsp lemon juice
- 1 tbsp dijon
- salt and pepper
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Preparing the mixture
1. Lightly pulse chickpeas and hearts of palm in a food processor being careful not to over process.
2. In a large mixing bowl, combine mayo, half of the panko, chives, tarragon, lemon juice, aleppo pepper, old bay, mustard, coconut aminos, toasted nori and 1 egg.
3. Season with salt and pepper and stir until thoroughly combined.
4. Using a ⅓ measuring cup, form the mixture into patties and line them on an aluminum ½ sheet pan with parchment.
Dredging and cooking the patties
1. Set up a plate with the remaining egg and another with the remaining panko.
2. Dredge each of the patties into the egg and then the breadcrumbs, covering both sides.
3. Place back on the sheet pan.
4. Heat butter and oil in a cast iron skillet.
5. Add patties and cook until browned and crispy on both sides, about 10 minutes total.
Serving the dish
1. Serve with tartar sauce and lemon wedges with parsley.

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