Spicy Crabless Cakes

Serves 6

15 Minute Prep Time

By Morgan Shupe on July 21, 2016 , categorized in Sides & Appies

vegan crab cakes

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.


  • 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


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

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

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

  4. Serve with lemon slices.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.