Go Back
–+ servings
Vegan Maryland Crabcakes. A delicious, healthy treat that's crispy on the outside and tender and flaky on the inside, just as crab cakes should be, but without the crabs. #vegan #glutenfree #nutfree #crabcakes HolyCowVegan.net
Print Recipe Add to Collection
5 from 4 votes

Maryland Crab Cakes

These vegan Maryland Crab Cakes are a delicious treat. Crispy on the outside, tender and flaky on the inside, and packed with healthful goodness. Eat them on their own or cradle in a burger bun for a unique treat. A vegan and nut-free recipe, can be gluten-free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main/Snack
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 crab cakes
Calories: 257kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 8 oz tempeh (crumbled with fingers into small bits)
  • 1 cup chickpeas (cooked or canned. Drain before using)
  • 2 slices whole wheat bread (crumbled. Can use gluten-free bread for a gf version)
  • 1 small stalk celery (finely chopped)
  • 1 tablespoon dijon mustard
  • 2 tablespoon seaweed (like Nori, blended into a powder)
  • 1 tablespoon tamari
  • 1-2 teaspoon hot sauce
  • ¼ cup vegan mayo
  • 1 tablespoon Old Bay seasoning
  • Salt and ground black pepper to taste
  • ¼ cup avocado oil or any neutral oil (for frying)

For vegan wasabi tartar sauce

  • ¼ cup vegan mayo
  • 1 teaspoon wasabi powder
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice (optional if you don't like your tartar sauce very tangy)
  • Salt and ground black pepper to taste
  • 2 teaspoon sweet pickle relish

Instructions

  • Place the chickpeas and burger bun into a food processor and pulse 8-10 times until the bread has broken down into crumbs and the chickpeas are in tiny pieces.
  • Remove the chickpea-bread mixture to a bowl and add in the remaining ingredients. Mix well.
  • Form the mixture into 10 equal-sized patties. Heat a 12-inch cast-iron or nonstick skillet and add the oil. When the oil is hot, place the crab cakes in the skillet. I do two batches of five each.
  • Let each crab cake cook for a couple of minutes over medium-high heat or until the cake is golden-brown on the bottom. Flip and cook until the other side is golden-brown.
  • Remove to a plate lined with paper towels.

Make vegan wasabi tartar sauce

  • Place all the ingredients for the wasabi mayo in a small bowl and mix well with a fork.
  • Serve the crabcakes hot with the mayo.

Nutrition

Calories: 257kcal | Carbohydrates: 19g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 300mg | Fiber: 4g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg