These 8-ingredient Baked Vegan Crab Cakes taste just like crab. Artichoke hearts with Old Bay Seasoning mimic the seafood quality perfectly.
One of my favorite chef pastimes is veganizing popular non-vegan dishes. Sometimes they turn out great, and sometimes not so great. Don't worry, only the ones I consider to be great end up here on my blog!
- Marinated & quartered artichoke hearts
- Panko breadcrumbs
- Vegan mayonnaise
- Dijon mustard
- Lemon juice
- Old Bay Seasoning (use store bought or my homemade recipe below)
See recipe card for quantities.
Old Bay Seasoning
Old Bay seasoning has a bold and distinct flavor and is commonly used for seafood. Its versatility makes it a popular seasoning. In fact, it was almost impossible to get your hands on some during the first half of the Covid-19 pandemic! That's when I started to make my own.
While this requires having a long list of spices, I like being able to adjust the balance of spices to taste. But store bought works perfectly well too. There's no need to make your own unless you want to.
To make my Old Bay Seasoning, you will need:
- celery seed (lower in sodium than celery salt)
- ground black pepper
- ground nutmeg
- mustard powder
- ground cloves
- ground ginger
- Salt to taste
See recipe card (Notes) for quantities.
Whisk all the spices in a bowl. Store in an airtight container in a cool, dry, dark place for up to 6 months.
These Baked Vegan Crab Cakes get their flaky texture from the artichoke hearts and chickpeas.
Grated zucchini acts as a binder for the crab cakes.
Transfer the artichoke-chickpea mixture to a large bowl. Add the zucchini, Panko breadcrumbs, vegan mayonnaise, Dijon mustard, lemon juice, and Old Bay Seasoning. Mix well until fully incorporated.
Use ⅓ cup of batter to form each cake. You should get about eleven cakes in total.
Bake the crab cakes at 400ºF for 15 minutes. Flip them over and bake for 10 minutes more. Set aside for at least 5 minutes to firm up.
🦀 Substitution & Variations
- Seaweed flakes - add dulse granules into the batter for a stronger sea-like flavor (to taste)
- Old Bay Seasoning - Substitute with ¾ teaspoon celery salt + ¾ teaspoon paprika for this recipe. Or make my homemade version.
- Spicy - add up to 2 teaspoons sriracha to the batter
See these Easy Vegan Chipotle Tofu Burgers with a spicy kick!
It's worth investing in a good food processor. I use mine frequently for making hummus, dressings, pesto, oat flour, and falafels; for chopping and pureeing vegetables; for mincing tempeh and tofu; and much more.
A blender will not work well for this recipe.
Refrigerate any remaining Baked Vegan Crab Cakes in an airtight container for up to 4 days.
You can also freeze them for later use. Wrap them individually in parchment paper and store for up to 3 months. For reheating, place in the oven at 375ºF until warmed through.
💡 Top tip
Pulse the chickpeas and artichoke hearts until roughly chopped. Don't overdo it. We are not making hummus!
Squeeze the grated zucchini gently to remove excess water. If you squeeze too hard, it will form a mass, and won't combine as readily with the other ingredients.
Old Bay seasoning is a mix of up to 18 different spices. Celery seed is the most pronounced flavor, with hints of paprika, cinnamon, and a kick from cayenne pepper.
It is commonly used to season seafood, as well as vegetables, soup, pork and chicken.
Old Bay is versatile and a useful pantry staple. Add it to stews, creamy salads, and even dips.
It can be quite salty and strong in flavor, which is why I like to make my own.
I typically use Chosen Foods and Sir Kensington's, but any brand will work. Choose your favorite.
Both contain ground dried celery seeds. However, in celery salt, the seeds are combined with salt.
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Baked Vegan Crab Cakes with Artichoke Hearts
- 14 ounces marinated artichoke hearts jarred or canned, drained
- 15 ounces chickpeas canned, drained and rinsed
- ½ medium zucchini grated using largest holes on a box grater (about 1 cup)
- 1 ½ cups panko breadcrumbs
- ¾ cup mayonnaise vegan
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon Old Bay Seasoning
- Preheat the oven to 400ºF.
- Process chickpeas & artichoke hearts: Add the chickpeas and artichoke hearts to a food processor. Pulse until roughly chopped, but still slightly chunky. Transfer to a large bowl.
- Mix ingredients: Gently squeeze the grated zucchini to remove excess water. Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay to the bowl with the chickpeas and artichokes. Mix well to combine.
- Form & bake patties: Using ⅓ cup measurement, form about 11 patties. Place them on a large nonstick sheet. Bake at 400ºF for 15 minutes. Flip them over and bake for 10 minutes more. Set aside to firm up for about 5 minutes.
- Use store bought Old Bay Seasoning, or try my recipe: 2 teaspoons celery seed, ¼ teaspoon paprika, ⅛ teaspoon cayenne, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, ⅛ teaspoon mustard powder, ⅛ teaspoon cardamom, ⅛ teaspoon cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon allspice, ⅛ teaspoon ground ginger. Add salt to taste.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.