Vegan Crab Cakes

Vegan Crab Cakes

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Some of us who grew up near the ocean might have fond memories of enjoying traditional crab cakes. But crabs themselves play an essential role in God’s underwater ecosystem—they are the sea’s scavengers, helping to clean the ocean by consuming dead carcasses, decaying matter, and even the waste left behind by other sea creatures. As important as they are for the environment, they aren’t the cleanest choice for our plates!

Proverbs 9:9 reminds us, “Give instruction to a wise man, and he will be yet wiser: teach a just man, and he will increase in learning.” As we continue learning how to make wiser, cleaner choices in our diet, here is a wholesome plant-based version of “crab cakes” you can enjoy with confidence. These vegan crab cakes deliver the same satisfying flavor and texture—without relying on scavenger foods—and are crafted from nourishing ingredients that honor both your body and the beautiful balance of creation. Serve them hot with your favorite sauce, and enjoy a fresh, cleaner take on a beloved classic.

Servings: 2

Prep Time: 10 Minutes

Cook Time: 15 Minutes if Oven Bake

Total Time: 30 Minutes

Equipment Needed: Rubber Spatula, Spoon, Food Processor, Large Bowl, Baking Pan, Vegetable Oil Spray

Ingredients:

1 Can/Jar Artichoke Hearts, drained

1 Can/Jar Heart of Palm

1 Celery Stalk, cleaned, end removed

1 Green Onion, cleaned, end removed

1 teaspoon Old Bay Spice OR Seafood Seasoning

1 Cup Bread Crumbs

2 teaspoons Kelp Powder

1 teaspoon Garlic Powder

1 Tablespoon Parsley, dried

2 Tablespoons Vegannaise OR Vegan Mayonnaise

Juice of 1 Lime

Directions:

1. Blend Artichokes, Hearts of Palm in Food Processor. Remove those ingredients from the Processor into a bowl and set aside.

2. Place the remaining ingredients in the Food Processor and blend. Combine both mixtures in the bowl with the Artichoke/Hearts of Palm with the Seasonings mixture.

3. Mix all ingredients together and form them into patties.

4. You can either pan fry or oven bake them (15-20 minutes at 350 degrees, may have to flip halfway). They keep well for up to 3-4 days in the refrigerator. Serve with Vegan Tartar Sauce. Eat and Enjoy!

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Vegan Crab Cakes

Servings: 2

Prep Time: 10 Minutes

Cook Time: 15 Minutes if Oven Bake

Total Time: 30 Minutes

Equipment Needed: Rubber Spatula, Spoon, Food Processor, Large Bowl, Baking Pan, Vegetable Oil Spray

Ingredients:

1 Can/Jar Artichoke Hearts, drained

1 Can/Jar Heart of Palm

1 Celery Stalk, cleaned, end removed

1 Green Onion, cleaned, end removed

1 teaspoon Old Bay Spice OR Seafood Seasoning

1 Cup Bread Crumbs

2 teaspoons Kelp Powder

1 teaspoon Garlic Powder

1 Tablespoon Parsley, dried

2 Tablespoons Vegannaise OR Vegan Mayonnaise

Juice of 1 Lime

Directions:

1. Blend Artichokes, Hearts of Palm in Food Processor. Remove those ingredients from the Processor into a bowl and set aside.

2. Place the remaining ingredients in the Food Processor and blend. Combine both mixtures in the bowl with the Artichoke/Hearts of Palm with the Seasonings mixture.

3. Mix all ingredients together and form them into patties.

4. You can either pan fry or oven bake them. They keep well for up to 3-4 days in the refrigerator. Serve with Vegan Tartar Sauce. Eat and Enjoy!