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Vegan Crab Cakes with Remoulade Sauce














I never had an affinity for chicken, red meat, pork, etc, but I loved seafood! If you’ve been in the plant based world for a minute I’m sure you quickly realized that it can be hard to replicate fish. There are some faux products on the market that are reminiscent of fish, but I prefer to make everything I can from scratch.


Luckily, chickpeas and artichokes can take on a natural “fishy” type flavor and the make for the perfect faux tuna salad. With that in mind I decided to explore a vegan crab cake concept. I’ve seen a few here and there. Either they were completely deep fried, which I try to avoid or they seemed too dry.. 


Until the Eat Drink Shrink Crab Cake was born in 2016!








What I love about this recipe is, everything! It packs the same texture and flavor as that of a real crab cake, has the same aesthetic appeal, more nutrient dense, filling, not deep fried, crispy, the sauce can be paired with other recipes, it’s affordable, can be thrown on some buns to create a burger, is perf for bite size patties while entertaining, non vegan approved, and is hands down one of my new recipe obsessions!





If you long for crab cakes, skip the store bought vegan option and opt for these homemade Crab Cakes! You won’t regret it!












Why this recipe is great:






Doesn’t fall apart

Mirrors the texture of real crab

Great aesthetic appeal

Non vegan approved

Sauce can be used for other dishes

Can easily be made in bulk

































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Vegan Crab Cakes with Remoulade Sauce

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  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 3 to 4 crab cakes 1x



Crab Cake:

  • 1 14oz can artichokes in water, drained, finely chopped
  • 1 cup chickpeas, drained, rinsed
  • 1 large shallot, finely chopped
  • 1/2 cup finely chopped celery
  • 1 tbsp horseradish, drained
  • 1 tbsp lemon juice
  • 3/4 cup chickpea flour or oat flour
  • 1 tsp old bay seasoning
  • 3 tbsp fresh dill, chopped
  • 3 tbsp fresh parsley, chopped
  • 3/4 cup panko
  • 2 tbsp vegan mayo
  • 2 tbsp dijon mustard
  • 2 tsp vegan Worcestershire
  • Salt + Pepper as needed
  • Oil as needed


  • 1/3 cup vegan mayo
  • 1/3 cup dijon
  • 2 tbsp capers
  • 23 tbsp fresh dill
  • 1 tbsp lemon juice
  • 1 tbsp relish
  • 1/2 tsp Old Bay
  • 1 tsp vegan Worcestershire
  • 1 tbsp minced celery


  1. Finely chop the artichokes, celery, and shallot. In a large mixing bowl combine the remaining crab cake ingredients. Form patties.
  2. Coat a pan with olive oil. Cook the crab cakes over low/medium heat.
  3. Cook for 3/5 minutes until crispy and golden brown.
  4. Remove the cakes from the pan and place onto a plate covered with a paper towel to absorb any excess oil. Serve immediately with remoulade sauce.
  5. Sauce: In a small mixing bowl stir together all the ingredients until well combined. Refrigerate until ready to serve the crab cakes. To plate garnish with the sauce and dill if desired.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Crab Cake
  • Cuisine: Lunch/Dinner


  • Serving Size: 1







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  1. Why does it say it’s not fried, but then the instructions say to fry?

    1. Apologies, as I was trying to convey how this recipe perhaps is cooked in oil, but not submerged in oil, “deep fried”

  2. How many chickpeas, they aren’t listed in the ingredient list…

  3. Love the idea of vegan crab cakes! HOWEVER, since this Worcestershire sauce included, this is not totally vegan. The Worcestershire sauce has anchovies in it. Just pointing this out.

    1. I use a vegan version as I assumed this was what it was


    2. Sheila calm down!!! Are you not aware that there are vegan versions for just about everything i.e. milk, cheese, burgers, chicken, mayo. For goodness sake l just saw a recipe yesterday for vegan foiegras, so we’re going to need you to RELAX!!! You think a vegan chef with her reach is going to slip up and add non-vegan Worcestershire sauce to the recipe?!!

    3. You can buy vegan Worcestershire sauce. It doesn’t have anchovies in it.

      1. Gabrielle says:

        Yes, that’s correct!

  4. Iv this is for VEGAN crab cakes, OMIT the Worcestershire sauce — it has anchovies in it.

  5. Molly Mcdevitt says:

    If I wanted to sub out the chickpeas, what vegetable might you suggest (no beans or tofu either)?

  6. These look amaaaazing! I totally can’t wait to try them. I’ve never used a vegan egg replacement though, I always use flax eggs. Can I use one of those?

    1. Thanks Emily! You can absolutely use a flax egg, I’ve just grown to love the follow your heart egg as it has more of a binding capacity. Let me know how your’s turn out!!

  7. Love this recipe ¡ so flavourful, was a big hit w my non vegan friends too. I can’t get old bay, so I made my own w similar spices.

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