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Vegan Crab Cake Sandwich

  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 4-8 depending on size 1x



Crab Cake:

  • 1 8oz jar artichokes in water, drained, chopped
  • 3/4 can chickpeas (rinsed)
  • 1/2 cup finely chopped shallot
  • 3/4 cup finely chopped celery
  • 1 tbsp horseradish
  • 1 tbsp lemon juice
  • 3/4 cup chickpea flour
  • 1 tsp old bay seasoning
  • Salt/Pepper as needed 
  • 3 tbsps fresh dill
  • 3 tbsps fresh parsley (chopped)
  • 3/4 cup panko
  • 2 1/2 tbsps Follow Your Heart vegan egg combined with 3/4 cup almond milk or water
  • 1/3 cup vegan mayo
  • 1/3 cup dijon mustard
  • 1 tbsp vegan Worcestershire (optional)
  • Oil for frying 


  • 1/2 cup vegan mayo
  • 1/2 cup dijon
  • 2 tbsps capers
  • 6 tbsps fresh dill
  • 1 tbsp lemon juice 
  • 1 tbsp relish
  • salt/pepper as needed


  1. Chop the artichokes, dice the shallot, chop the celery. In a large mixing bowl combine all of the crab cake ingredients. Form patties. Coat the outside with additional Panko, I crush it up a little more for a finer texture. (optional, but makes for a crispy outer layer). Cook in a pan with a drizzle of oil for 7 minutes on med/high heat flipping midway through and rotating for an even cook.
  2. Remove the cakes from the pan and place onto a plate covered with paper towel to absorb any excess oil. Serve immediately on buns topped with lettuce and red onion and the remoulade sauce below.
  3. Sauce: In a small mixing bowl stir together all the ingredients until well combined. Refrigerate until ready to serve the crab cakes. Garnish with dill and chopped radish, optional.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1
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