Plant based crab cakes

These vegan crab cakes are so delicious, you’ll question if they’re actually plant-based! They're crunchy on the outside, yet moist and bursting with flavor on the inside! Paired with my dill remoulade, these crabless cakes make for the perfect appetizer or main that’s sure to please seafood lovers and vegans alike!

All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

These Vegan “Crab” Cakes will blow you away with their amazing texture and flavor. They are easy to make and look like the real deal.

These vegan crab cakes are golden brown, crispy, flaky and loaded with fresh flavors! Made with hearts of palm and chickpeas.

Flavor packed and texture rich, Vegan Crab Cakes are easy to make! Let the food processor do the chopping, then shape and pan fry these crabless crab cakes!

These vegan crab cakes with chickpeas and artichokes are super delicious and very easy to make. They make such a great vegan fish alternative!

Vegan Crab Cakes are made with hearts of palm and chickpeas. Cook them in a skillet, air fryer, or oven, and top each one with lemon aioli!

This vegan crab cakes recipe with vegan remoulade sauce is the healthy, sustainable twist on the traditional. It features Lion's Mane mushrooms, white beans and flaxseed meal for a tasty, crispy vegan appetizer.

Tay Cakes on Instagram: "Get the Fried Vegan “Crab Leg” Recipe Card from my bio! This was sooo good! Had that slight fishy crab leg flavor to it! Let me find out I need to create a book of recipes! I’m converting back to vegan/plant based slowly and creating meals and substitutes for my favs have been so fun!"