Spicy Vegan Crab Cakes

Spicy Vegan Crab Cakes

Serves 6 15 minute prep time

These vegan crab cakes are easily made into miniature versions for an impressive plant-based appetizer that even omnivores will like. Leftovers are great cold on toast with sliced tomato and avocado. Try bringing these to your next barbecue and watch them quickly disappear!


  • 2 cups marinated artichoke or heart of palm, drained
  • 2 tsp Old Bay® Seasoning
  • 2 greens onions, sliced
  • 1/4 jalapeno, seeded and chopped
  • 2 Tbsp parsley, chopped
  • 1/4 cup vegan mayo
  • 2 tsp Dijon mustard
  • 1/4 cup panko or gluten-free breadcrumbs, with some extra for coating
  • Salt and pepper to taste
  • Oil, for frying


  • Chop artichoke or heart of palm finely. Mix with remaining ingredients.

  • Form into cakes. Coat in extra panko or bread crumbs.

  • Fry for 2 to 3 minutes a side or until golden brown. Place on a paper towel to absorb extra oil.

  • Serve with lemon slices.