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Vegan Crab Cakes with Garlic Dill Tahini Sauce

March 14, 2016 By Carrots and Flowers

Vegan Crab Cakes

Mmmm… vegan crab cakes. So crispy, savory, and satisfying, you won’t even miss the seafood! One thing I really love about eating a plant based diet is that you can really make anything from plants. I’ve even had vegan mock duck that was out of this world!

There are many variations of vegan crab cakes, but I love the ones that use hearts of palm as a crab substitute. The texture is spot on and with the Old Bay seasoning, these babies come awfully close to the real thing. Don’t take my word for it, try this vegan crab cake recipe for yourself!

Vegan Crab Cakes Vegan Crab CakesVegan Crab Cakes Vegan Crab Cakes

Vegan Crab Cakes Vegan Crab Cakes

Vegan Crab Cakes Vegan Crab Cakes Vegan Crab Cakes Vegan Crab Cakes Vegan Crab CakesVegan Crab Cakes

Before I became a vegan, I used to loooooooooove crab cakes. They were hands down one of my favorite things to eat, like ever. Now that I am eating an entirely plant-based diet, I have to say, I love these vegan crab cakes even more than the real thing. Eat them as an appetizer, throw them on top of a herbed mixed green salad, or even make a vegan crab cake sandwich. Any way you serve it, this recipe so tasty!

Vegan Crab CakesVegan Crab Cakes

Vegan Crab Cakes with Garlic Dill Tahini Sauce
 
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Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
Crispy, flavorful Maryland Style Vegan Crab Cakes! Taste so good, you won't believe they're vegan. Made with hearts of palm and topped with Garlic Dill Tahini
Author: Carrots and Flowers
Recipe type: Appetizer
Cuisine: Vegan
Serves: 8 cakes
Ingredients
  • 3 tablespoons grapeseed oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • ¼ cup jicama, chopped fine
  • ¼ cup diced green bell pepper
  • ½ cup onion, chopped fine
  • 2 teaspoons minced garlic
  • 1 tablespoon plus 2 teaspoons Old Bay Seasoning, divided
  • 1 cup whole wheat panko bread crumbs, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon ground flax seed
  • 2.5 tablespoons water
  • ¼ cup vegan mayonnaise

  • Garlic Dill Tahini Sauce
  • ⅓ cup vegan mayonnaise
  • ¼ cup tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon minced garlic
  • sea salt and cracked pepper to taste
  • lemon wedges for serving
Instructions
  1. Mix all ingredients for the Garlic Dill Tahini Sauce in a small bowl until thoroughly combined. Set aside. In a small dish, combine the ground flax seed with water to make a flax "egg." Stir well and set aside.
  2. Heat 2 tablespoons of the grapeseed oil in a skillet over medium high heat. Sauté the hearts of palm for 8-10 minutes, until golden brown on all sides. Transfer the hearts of palm to another bowl to cool. Add the jicama and green pepper. Stir to combine.
  3. Heat 1 tablespoon of oil. Sauté the onion for 2 minutes, until soft and translucent, stirring often. Add the garlic and sauté for another minute. Remove from heat and stir into the hearts of palm mixture. Add the flax "egg", ¼ cup of panko breadcrumbs. vegan mayo, cornstarch, and Old Bay seasoning. Mix well and let cool to room temperature, then shape the mixture into 5 large patties.
  4. In a shallow bowl, mix ¾ cup panko breadcrumbs with 1 tablespoon Old Bay seasoning. Coat each patty in the breadcrumb mixture, then place them in the fridge to cool for 20 minutes.
  5. Heat a large skillet over medium high heat, adding grapeseed oil to a depth of ½ an inch. Carefully place the patties in the skillet and cook until golden brown, about 2-3 minutes on each side. Watch closely to prevent burning. Transfer the vegan crab cakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately with Garlic Dill Tahini Sauce and lemon wedges.
3.5.3226

 

Vegan Crab Cakes

Did you try this vegan crab cake recipe? Show off your stellar food photos on IG! Tag us @carrotsandflowers. We can’t wait to see what you make!

For other tasty savory vegan options, try our Green Goddess Parsley Hummus or our Vegan Baked Polenta! To save these Vegan Crab Cakes for later, simply pin the photo below!

The BEST Vegan Crab Cakes | Crispy Maryland Style with Garlic Dill Tahini Sauce for dipping | Easy Vegan Appetizer Recipe

 

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  1. Culinary-Grade Crab Cakes: No Ocean Needed – Sophisticated Sustainability says:
    June 29, 2018 at 6:21 pm

    […] lucky and happen to have a sous-chef magically step into the kitchen, have them make this delicious tahini paste to go accompany the crab cakes while they’re cooking. If you’re better at planning than […]

    Reply
  2. Blog Post Example: Original Recipe Process – Hungry Planet Internship Portfolio says:
    August 7, 2018 at 4:54 pm

    […] and happen to have a sous-chef magically step into the kitchen, have them make this delicious tahini paste to go accompany the crab cakes while they’re cooking. If you’re better at planning than me, […]

    Reply
  3. How To Make Crab Cakes Without The Crab says:
    October 11, 2024 at 12:31 am

    […] Hearts of palm are, once again, the star of this recipe from Carrots and Flowers. They’re combined with a mix of jicama, green bell pepper, Old Bay seasoning, and minced garlic, with totally delectable results. The garlic dill tahini sauce is the perfect topping. “The texture is spot on and with the Old Bay seasoning, these babies come awfully close to the real thing,” says recipe developer Megan Sadd.Get the recipe […]

    Reply

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Hi, I'm Megan Sadd. I'm a 2x cookbook author, biohacker, & psychedelic educator. I love sharing recipes & wellness hacks to help people feel their absolute best! more about me →

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