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Vegan Crab Cake Sandwiches Recipe

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These Vegan Crab Cake Sandwiches offer a delicious, plant-based twist on classic crab cakes using chickpeas and artichoke hearts. Crispy on the outside and tender inside, they’re coated with panko and baked to perfection, then served on fresh buns with a zesty vegan aioli and crisp lettuce for a satisfying sandwich experience.

Ingredients

Crab Cakes

  • 15 Ounces Chickpeas, canned or already cooked (drained)
  • 28-30 Ounces (2 cans) Artichoke hearts in oil or water, chopped
  • 2 1/4 Cups Panko bread crumbs, divided
  • 1/2 Cup Vegan mayo (Hellman’s recommended)
  • 1 Teaspoon Lemon juice
  • 1 Teaspoon Dijon mustard
  • 2 Teaspoons Old Bay seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 1/2 Teaspoon Kelp powder (optional)

Aioli

  • 1/2 Cup Vegan mayo
  • 1 Teaspoon Old Bay seasoning
  • 1 Teaspoon Lemon juice
  • 1 Tablespoon Chopped chives
  • Pinch of Salt

Assembly

  • Your favorite buns
  • Lettuce

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the crab cakes.
  2. Mash Chickpeas: In a large mixing bowl, add the drained chickpeas. Using a fork or potato masher, thoroughly smash the chickpeas ensuring no whole chickpeas remain.
  3. Prepare Artichokes: Drain and finely chop the artichoke hearts. Pat them dry with a kitchen or paper towel to remove excess moisture, then add them to the mashed chickpeas.
  4. Mix Ingredients: Add 1 1/2 cups of panko, vegan mayo, lemon juice, Dijon mustard, Old Bay seasoning, salt, black pepper, and kelp powder if using to the bowl. Stir well to combine all ingredients evenly.
  5. Shape Patties: Using your hands, form the mixture into 5-6 patties. Squeeze the mixture together, roll into balls, and slightly flatten each one into a patty shape.
  6. Coat with Panko: Place the remaining 3/4 cup of panko in a separate bowl. Press each patty onto both sides in the panko to coat well, reshaping if needed.
  7. Prepare for Baking: Place the coated patties onto a baking sheet sprayed with non-stick spray. Spray the tops of the crab cakes lightly with non-stick spray for better browning.
  8. Bake Patties: Bake at 375°F for 15 minutes, then flip each patty and bake for another 15-20 minutes, or until golden brown and firm. Patties will firm up further as they cool.
  9. Make Aioli: While the cakes bake, whisk together vegan mayo, Old Bay seasoning, lemon juice, chopped chives, and a pinch of salt in a small bowl to create the aioli.
  10. Assemble Sandwiches: Spread aioli on the buns, add lettuce, place a crab cake on top, and finish with more aioli. Serve immediately for best flavor and texture.

Notes

  • Patting the artichokes dry is essential to avoid soggy crab cakes.
  • Kelp powder adds a subtle sea flavor but can be omitted if unavailable.
  • You can substitute regular mayo with other vegan mayo brands if preferred.
  • Ensure patties are firm and hold shape before coating with panko to prevent falling apart during baking.
  • For extra crispiness, you may broil for 1-2 minutes at the end but watch carefully to avoid burning.
  • These sandwiches are best enjoyed fresh but can be reheated gently in the oven.

Find it online: https://marthatasty.com/vegan-crab-cake-sandwiches-recipe/