Vegan Crabless Cakes

Oh. My. Goodness! These vegan crabless cakes were absolutely amazing and inspired by my fellow vegan and Instagram friend, Chris of @datplantbasedbrotha (subscribe to his YouTube channel and while you're there you can subscribe to Chitown Vegan's too, hehe). These crabless cakes had me making all kinds of noises while I was eating, that my family was like "wow, dang, must be good!" My non-vegan 13 year old son tried a bite and loved it (his eyes got big, too lol).

What you'll need:

Food processor

Mixing bowl

Frying pan


1 can of hearts of palm

2 tbsps of vegan mayo

1 tsp of smoked paprika

1 tsp of garlic powder

1/2 tsp of black or cayenne pepper (I used cayenne)

1/2 tsp of cajun seasonings (I use Slap Yo Mama or Louisiana brands)

2 tsps of Old Bay

1/2 tbsp of yellow mustard

2 sheets of nori seaweed, hand-crumbled into tiny pieces (the ones used in sushi making)

2 tbsps of panko bread crumbs

1/2 cup of flour

1/2 cup of cajun fish breading (I used Andy's Cajun Fish Breading)

grapeseed oil, enough to coat the entire base of your frying pan plus about 2 additional tablespoons

Makes 3 crabless cakes

Vegan Remoulade-like Sauce:

  • 1 tbsp vegan mayonnaise

  • ½ tbsp sriracha sauce

  • ½ tbsp dijon mustard

  • fresh lemon juice from a lemon wedge

  • (optional) top with fresh dill, finely minced


Add flour and cajun fish breading in a bowl/dish and set to the side

Pulse hearts of palm in food processor until you get crab meat-like consistency (should be only a 2-3 short pulses)

Transfer to bowl and add remaining seasonings, mayo, nori pieces and breadcrumbs into a bowl.

Taste the mixture and add small amounts of more of the appropriate seasonings to it to fit your taste (perhaps you want more nori to give it more of a seafood taste, more mustard, or more Old Bay seasoning).

Stir mixture with a fork or spoon very carefully, be sure not to mix/blend to vigorously, to keep the chunky crab-like texture

Chill in refrigerator for 30 minutes - 1 hour

Add grapeseed oil to frying pan and set heat to medium heat

Mold into cakes then lightly coat the front and back of each crabless cake by sprinkling, patting them with your flour/fish breading mixture

Carefully add each crabless cake to frying in grapeseed oil until golden brown and then flip. Remove from heat and place on dish with paper towels to help absorb some of the oil.

Enjoy your Crabless Cakes with vegan remoulade sauce as an appetizer/side or as a Crabless Cake burger, sauce and desired toppings! I added the vegan Remoulade sauce, avocado and tomato to mine!

Did you make these? I would love to see a pic! Please tag me on Instagram @plantbasedtamika or the Chitown Vegan Facebook page for a chance to be featured on our social media.

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