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!
For example, my Chipotle Tofu Steaks, and these Cashew Tofu Lettuce Wraps. And if you're passionate about artichokes, try this Creamy Vegan Artichoke Miso Pasta.
- 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.
I love this recipe because it is easy to make and tasty! So glad I found your web site!
Thank you for leaving such a lovely comment. I'm so glad you enjoyed the crab cakes. Have a great weekend.
I used potato instead of zucchini and skipped the bread crumbs. It was pretty tasty. I rather call it veggie patties than crab cake tho, I don’t really taste similarities 🤷🏻♀️
I'm glad you enjoyed the flavor. Thank you for commenting.
I was delightfully surprised how delicious these were! I'll definitely be making them again. Thank you!
I'm so glad they were a hit. Thank you.
I have started and stopped a vegan eating style a few times in the past. My wife is a lacto/ovo vegetarian, but I have health concerns that necessitate becoming vegan for good. I have searched for a good vegan crab cake recipe without success. Until now! These were the real deal. Crispy and tender, served with hand cut fries and vegan slaw. Why torture crabs?
It makes me so happy to read this. Thank you so much for letting me know how much you enjoyed them. Have a great evening.
WOW! these turned out GREAT!
so yummy! followed recipe exactly,
i actually got about 24 small-ish crabcakes out of this recipe and served them as “nuggets” to my kids and they loved them!
served with a homemade vegan aioli of mayo + lemon + garlic.
used a potato masher to get the crab like consistency of the mixture.
10/10 would recommend!
Thank you so much for leaving a comment. Makes my day that you liked them so much. That aioli sounds perfect.
These look awesome-planning to make them this week! Do you have a recipe for the pictured sauce as well?
Hi. I haven't uploaded the sauce recipe as yet. It is a vegan tartar sauce and I will do it soon. A chipotle mayo would also work.
I absolutely love this dish! It’s so easy to make and it’s so tasty. The texture of the vegan crab cake was amazingly similar to the real one. What a delectable delight!
I'm so glad you enjoyed these. Thank you s much for commenting.
I love any recipe that incorporates the delicate taste of artichoke. This is an unusual combination that works perfectly. Love it!
I'm so glad. Marinated artichoke hearts add a ton of flavor.
Excellent crab cakes - really enjoyed them, Nisha!
I'm so glad. Thank you.