Molly's Vegan Crabcakes

Updated: Oct 26, 2018

I used Vegan Huggs' recipe to make this but made a few little changes, like adding the sriracha mayo on top. I also tripled the spices to get a lot of extra flavor (feel free to be generous with the spices!).


  • 1 15 oz can garbanzo beans , rinsed. *Save liquid

  • 2 14 oz cans hearts of palm , drained, rinsed and cut in half

  • 4 tablespoons reserved garbanzo bean liquid

  • 1/4 cup vegan mayonnaise

  • 2-3 teaspoons fresh lemon juice

  • 1 teaspoon vegan worcestershire sauce

  • 2 teaspoons mustard

  • 1/2 cup green onion , diced

  • 2 teaspoons

  • 1 tablespoon dried parsley

  • 1 1/2 teaspoons Old Bay Seasoning (or any seafood seasoning)

  • 1/2 teaspoon sea salt , more to taste

  • 1 teaspoon garlic powder

  • 1 cup of breadcrumbs (panko or regular) + more for breaded coating Spicy Mayo

  • 1 tsp of sriracha

  • 2 tbsp of vegan mayo

  • 1 tsp of powdered garlic

In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside.

In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine well.

Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.

Heat oven to 425 degrees. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.

Place the crab cakes on a parchment lined cookie sheet place. Bake for 10 minutes on each side. I broiled for an extra minute at the end to get an extra golden color. While the crab cakes are baking

make up your spicy mayo by combining all ingredients together. Pull the crab cakes from the oven and spoon the may on top and sprinkle a little extra lemon juice. 

Serve with french bread, coleslaw, or as a sandwich!

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