Vegan Crab Cakes with Sriracha Remoulade
Vegan Crab Cakes with Sriracha Remoulade- flaky and full of flavor, you will be shocked at how delicious these vegan crab cakes are! (soy-free, nut-free + gluten-free option)
Growing up in Florida I was exposed to all types of seafood as a child but my first experience with crab was not a good one.
I was around 3 years old and my mom was steaming a huge pot of crab legs in the kitchen. When I stumbled over to see what she was doing, an enormous claw caught my eye and sent me running to the living room, shrieking with fear. I remember balling crying, terrified that this creature was going to come alive and take a big bite out of me.
It took a while for me to recover from that experience but eventually I mustered up the courage to try crab meat. To my surprise I actually enjoyed it. Crab cakes in particular became a favorite of mind, probably because I didn’t have to look at any sharp claws while I ate them.
I haven’t had a real crab cake since we moved away from Daytona Beach. It was around that time Brandon decided he didn’t want to eat seafood anymore and while I never viewed it the same as land animals, I also didn’t want to cook it just for myself.
Then I started to learn more about how polluted our oceans are and how that effects the health and sustainability of the marine life. Between concerns about toxicity and not wanting to contribute to overfishing, I eventually lost my desire to eat seafood. I guess it all came full circle.
Alas I still get the occasional craving for a good crab cake and was thrilled to discover that you can make something shockingly similar with just a few key plant-based ingredients. For my version I used a combo of artichoke hearts, chickpeas, lemon, Old Bay seasoning, shallot, dill and dulse flakes.
If you’re wondering what dulse flakes are, it’s essentially just dried seaweed flakes. They help give the crab cakes a more authentic flavor (and they add nutritional value) but they aren’t entirely necessary.
A food processor works best to finely chop the shallot, artichokes and chickpeas into flakey texture. But you could probably get away with mashing the chickpeas and finely chopping the artichokes and shallot by hand. There are always shortcuts and ways around things, just keep in mind it will affect the end result.
I like to sauté the crab cakes with a small amount of olive oil to get the edges golden and crispy.
Served over a bed of mixed greens and topped with the simple sriracha remoulade, they make for one flavorful and satisfying meal. I hope you love them as much as we do!
Vegan Crab Cakes with Sriracha Remoulade
Yield: 12 cakes
Prep Time: 20
Cook Time: 15
Total Time: 35
For the Crab Cakes
- 1/2 cup roughly chopped shallot (about 1 medium size shallot)
- 2 garlic cloves
- 2 (10-ounce) jars artichoke hearts (in water), drained
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons non-dairy mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice (about 1/2 lemon)
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons dried dill
- 1 teaspoon dulse flakes*
- 1 cup panko breadcrumbs (gluten-free, if needed)
- extra virgin olive oil for cooking
- mixed greens and lemon wedges for serving
For the Sriracha Remoulade
- 1/4 cup dairy-free mayonaisse
- 1 tablespoon Sriracha
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon lemon juice
In a food processor, add the shallot and garlic. Pulse until finely chopped, for about 5 seconds. Next add the drained artichoke hearts and chickpeas. Blend for about 7 seconds, scrape the sides and bottom, then blend again for another 7 seconds, or until the chickpeas and artichokes are finely chopped. You should be able to press the mixture between your fingers and have it stick together.
Transfer the mixture to a large bowl and add the 3 tablespoons mayo, teaspoon dijon mustard, lemon juice, Old Bay seasoning, dill, dulse flakes, and panko breadcrumbs. Stir until evenly combined.
In a large skillet, warm 1-2 tablespoons olive oil over medium heat. Using your hands, scoop out about 1/4 cup of the mixture at a time and form into patties. Cook in the skillet for about 7 minutes on each side, until golden brown and crisp. Alternatively you can bake them at 350°F for 7 minutes on each side but they won’t be as brown or crispy.
Meanwhile make the remoulade by combining the ingredients in a small bowl and whisk until smooth. Serve crab cakes over a bed of mixed greens topped with remoulade and fresh lemon wedges then enjoy!
*Dulse flakes are made from seaweed which gives the cakes a more authentic fishy flavor. They are also a great source of iodine. You can leave them out, just keep in mind it will affect the resulting flavor.
Leftovers can be stored in the refrigerator in an airtight container for up to 4 days, or frozen for up to 1 month.
Nutrition Facts are for 3 crab cakes or 1/4 of recipe