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Panhandle PBS

How to make vegan crab cakes

This week, Chef Ruthie shows us how to make vegan crab cakes with remoulade sauce.



Crab Cakes:

  • 1-15 oz can garbanzo beans, drained, rinsed, and lightly dried
  • 1-14 oz can hearts of palm, drained and chopped into smaller pieces
  • 1-14 oz can artichoke hearts, drained and liquid squeezed from each heart
  • 1/4 cup green onions, green parts only, roughly chopped
  • 1/2 red bell pepper, de-seeded and roughly chopped
  • 1 Tbsp Vegenaise
  • 1 tsp each of dijon mustard and lemon juice
  • 1/2 tsp Tobasco sauce
  • 1 tsp kosher salt
  • 2 tsp Old Bay Seasoning
  • 2 cups panko or home-made bread crumbs
  • light oil for frying


  • 1/4 cup Tofutti Sour Cream
  • 1/4 cup Vegenaise
  • 3 tsp lemon juice
  • 2 tsp vegan Worcestershire (I use Lord Sandy’s brand)
  • 1/2 tsp Tobasco sauce
  • Two garlic cloves, finely chopped
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • fresh cilantro for garnish, chopped


Crab Cakes:

Pulse beans, hearts of palm, and artichokes separately in a food processor until lightly broken up into small pieces and shreds. Using a rubber spatula, scrape each into a large mixing bowl. Then, repeat the process with the green onion, scraping sides if necessary. Be careful not to over-process. Add the mixture into the bowl.

Add Vegenaise, mustard, lemon juice, salt, Tobasco sauce, Old Bay, and 1 cup of the panko to the mixture. Using your hands, mash ingredients together to combine. If you can form a firm cake with the mixture, you have made the consistency perfect. If it’s too mushy, add a bit more panko. Then, set aside to let the seasonings develop into the mixture.

Heat a large non-stick skillet over medium-high heat.

Pour the remaining panko or home-made bread crumbs into a deep dish. Using your hands, form each crab cake and roll it into the panko. Add 2-4 tbsp of the oil to the pan and press four crab cakes into the skillet to fry for 2-3 minutes on each side or until golden brown. Remove the cakes from pan and let rest on top of a plate lined with paper towels. Repeat process with the remaining crab cakes.


Whisk the sour cream, Vegenaise, lemon juice, Worcestershire, Tobasco, garlic, salt, and black pepper in a small bowl. Using a spatula, carefully transfer three crab cakes onto a plate, drizzle with remoulade and garnish with chopped cilantro.

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Panhandle-Plains Historical Museum