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    You are here: Home / Entrees / Vegan Crab Cakes with Sriracha Aioli

    LAST UPDATED: July 10, 2021 • FIRST PUBLISHED: June 28, 2021

    Vegan Crab Cakes with Sriracha Aioli

    Jump to Recipe Print Recipe
    Plate of Vegan Crab Cakes with Text Overlay Reading "Vegan Crab Cakes"

    These melt-in-your-mouth vegan crab cakes are made with seasoned artichoke heart patties coated with crispy panko breadcrumbs, pan-fried until crisp, and served with spicy cashew-sriracha aioli!

    Vegan Crab Cakes With Chives on Top and Aioli on the Side

    I waited tables through college, and during that time I served up a lot of crab cakes. I noticed one thing: people really love crab cakes!

    I just discovered that I happen to love vegan crab cakes. Never tried the real deal, but I they can't possibly be any better than these suckers.

    Jump to:
    • What You'll Need
    • How to Make Vegan Crab Cakes
    • Leftovers & Storage
    • Frequently Asked Questions
    • More Vegan Seafood Recipes
    • Vegan Crab Cakees with Sriracha Aioli

    What You'll Need

    Stack of Vegan Crab Cakes Lettuce Leaf, Lemon Wedge, and Dish of Aioli in the Background

    For the Vegan Crab Cakes

    • Artichoke hearts. You'll need the canned variety that are packed in brine. Make sure you don't get ones that are marinated or packed in oil.
    • Celery.
    • Panko breadcrumbs. Any vegan variety of breadcrumbs will work as a substitute — I just find panko to be the most readily available.
    • Whole wheat flour. All-purpose flour works too!
    • Garlic.
    • Chives.
    • Vegan Worcestershire sauce. Most Worcestershire sauces contain anchovies, but not Annie's, Edward & Sons, and Whole Foods — they're are all vegan!
    • Old Bay seasoning.
    • Salt.
    • Canola oil. Any high-heat oil can be substituted — try peanut, vegetable, or corn oil.

    For the Aioli

    • Raw cashews. They absolutely need to be raw. Roasted cashews will make your aioli taste like cashew butter! You'll also need to soak them in water for a while to soften them up for blending.
    • Non-dairy milk. Use a variety that's unflavored and unsweetened. Soy milk, almond milk, and cashew milk would all work well!
    • Garlic.
    • Lemon juice. Use freshly squeezed for the best flavor.
    • Sriracha sauce. Feel free to substitute your favorite hot sauce, or leave it out for a heat-free aioli.
    • Salt.

    How to Make Vegan Crab Cakes

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    • Start by placing everything for the crab cakes except the oil and half of the breadcrumbs into food processor bowl.
    • Pulse the food processor until the ingredients are finely chopped and well-mixed. Make sure you don't overblend the mixture — you'll want your vegan crab cakes to have some texture!
    • Tip: This mixture can be made up to two days ahead of time. Store it in a sealed container in the fridge until you're ready to fry your cakes.
    Ingredients for Making Vegan Crab Cakes in a Food Processor Bowl, Before and After Blending
    • Shape the mixture into a few patties while you heat up some oil in a skillet. Make sure you use a skillet with a good nonstick surface, such as cast iron.
    • Dip one of your patties into a bowl filled with the rest of your panko breadcrumbs. Get it nicely coated, then transfer the patty to the skillet. You can coat a few more and add them to the skillet, just be sure not to crowd them or you'll have trouble flipping them!
    • Cook the patties for a few minutes on each side, until they're crispy and golden. Be super careful when flipping them — vegan crab cakes are delicate!
    • Tip: If you're finding that your cakes aren't cooked in the center, turn down the heat and let them cook a little longer.
    Collage Showing Steps for Cooking Vegan Crab Cakes: Shape Patties, Dip in Panko, And Fry on Both Sides
    • Whip up the aioli by blending all of your ingredients in a blender or food processor, then serve it with your crab cakes.
    Vegan Crab Cakes on a Plate with Aioli and Lemon Wedges

    Leftovers & Storage

    These vegan crab cakes are best served immediately, but if you have leftovers they'll keep in a sealed container in the fridge for about 3 days. To reheat, place them under a broiler and broil them for a few minutes on each side until hot and crispy.

    The aioli will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions

    Can these crab cakes be made gluten-free?

    Perhaps, but I haven't tried. Your best bet would be to use a gluten-free flour blend and gluten-free breadcrumbs.

    Can these crab cakes be baked?

    I don't recommend baking them, as most veggie fritters that I've tried baking have come out gummy. I have heard from a few readers who had luck making them in an air-fryer.

    Is the aioli spicy?

    It does have a bit of a kick to it, thanks to the sriracha. Feel free to leave it out if you'd like a milder sauce.

    More Vegan Seafood Recipes

    • Tofu & Artichoke Scampi
    • Vegan Tuna Salad
    • Blackened Vegan Scallops & Grits
    • Crispy Vegan Fish Fillet Sandwiches
    • Vegan Ceviche

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Crab Cakes with Sriracha Aioli on the Side
    4.75 from 4 votes
    Print

    Vegan Crab Cakees with Sriracha Aioli

    These melt-in-your-mouth vegan crab cakes are made with seasoned artichoke heart patties coated with crispy panko breadcrumbs, pan-fried until crisp, and served with spicy cashew-sriracha aioli.
    Course Entree
    Cuisine American
    Prep Time 20 minutes
    Cook Time 15 minutes
    Soak Time 4 hours
    Total Time 4 hours 35 minutes
    Servings 12 cakes
    Calories 151 kcal
    Author Alissa

    Ingredients

    For the Sriracha Aioli

    • 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
    • ¼ cup unflavored soy or almond milk
    • 2 garlic cloves
    • 2 tablespoons lemon juice
    • 2 tablespoons sriracha sauce, or to taste
    • Salt, to taste

    For the Vegan Crab Cakes

    • 2 (15 ounce or 400 gram) cans cans artichoke hearts, drained and rinsed
    • 2 celery stalks, chopped
    • 2 cups panko breadcrumbs, divided
    • ¼ cup whole wheat flour
    • 2 garlic cloves minced
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons vegan Worcestershire sauce
    • ½ teaspoon Old Bay Seasoning
    • ½ teaspoon salt, or to taste
    • ¼ cup canola oil, or as needed, for frying
    US Customary - Metric

    Instructions

    Make the Sriracha Aioli

    1. Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.

    Make the Vegan Crab Cakes

    1. Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worcestershire sauce, Old Bay Seasoning, and salt into the bowl of a food processor fitted with an s-blade.

    2. Pulse the machine until the artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid overblending.

    3. Place the remaining cup of panko breadcrumbs into a small bowl. 

    4. Line a plate with a few paper towels.

    5. Generously coat the bottom of a medium skillet with oil and place over medium heat. 

    6. When the oil is hot, scoop up a bit (about ⅓ cup or 1/12 of the total batch) of the artichoke mixture and shape it into a 3-inch patty.

    7. Gently transfer the patty to the bowl filled with panko breadcrumbs and coat both sides. 

    8. Carefully place the patty into skillet. 

    9. Repeat the process of forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). 

    10. Gently flip the patties, one at a time as they begin to brown, cooking them about 3 or 4 minutes on each side. 

    11. Carefully remove the patties from the skillet as they are done, and transfer them to the paper towel-lined plate.

    12. Repeat until all of the artichoke mixture has been used, making a total of about 12 patties, and adding oil to the skillet between batches as needed.

    13. Serve the vegan crab cakes immediately with the aioli on the side.

    Recipe Notes

    If you don't have time to soak your cashews, boiling for 20-25 minutes will work in a pinch.

    Nutrition Facts
    Vegan Crab Cakees with Sriracha Aioli
    Amount Per Serving (1 cake with 1 tablespoon aioli)
    Calories 151 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1.4g7%
    Sodium 273mg11%
    Potassium 84mg2%
    Carbohydrates 12.6g4%
    Fiber 1.9g8%
    Sugar 1.6g2%
    Protein 3.3g7%
    Calcium 29mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Mediterranean Red Lentil Soup
    Classic Vegan Potato Salad »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. annie says

      July 18, 2016 at 10:59 am

      Girl, girl, girl! These look so amazing. I love how you recreated a crab texture with artichoke hearts. I would have never thought to attempt a vegan crab cake. Genius.

      Reply
      • Alissa Saenz says

        July 19, 2016 at 4:18 pm

        Thanks so much Annie! It was actually way easier than I ever anticipated!

        Reply
        • Cindy Morelli says

          June 29, 2021 at 7:24 am

          Hi,

          Looks delish! Cant they be made GF? Thank you

          Reply
          • Alissa Saenz says

            June 29, 2021 at 8:58 am

            Thank you! I haven't tried making a gluten-free version so I can't say for sure, but I'd try using an all-purpose gluten-free flour blend and gluten-free breadcrumbs. I think Edward & Sons Worcestershire sauce is gluten-free, so I'd use that brand. I'd love to hear how they turn out if you try them!

            Reply
    2. Chelsey says

      July 18, 2016 at 7:50 pm

      Oh yum! I love artichokes. I've never tried crab cakes either but these sound delicious. Especially with that sriracha aioli. I've got all of the ingredients for that at home so I'm definitely going to have to give that a go.

      Reply
      • Alissa Saenz says

        July 19, 2016 at 4:23 pm

        Awesome! I hope you enjoy them!!

        Reply
    3. Agnes M Eichman says

      July 24, 2016 at 1:45 pm

      Can these be frozen? If not, how long will the keep in the fridge. Thanks

      Reply
      • Alissa Saenz says

        July 25, 2016 at 9:01 pm

        They're very delicate, so I wouldn't risk freezing them, or keep them in the fridge for more than two days or so. I think your best bet, if you can, is to mix up the artichoke base and just cook up as many as you plan to eat, then refrigerate the rest. :)

        Reply
        • Agnes Eichman says

          July 26, 2016 at 9:05 am

          Okay Thanks. Made these last night and they are absolutely delicious. Great recipe. Because of allergies, made the aioli with Vegenaise, sriracha and lime. Worked well. Again, thanks for these recipe.

          Reply
          • Alissa Saenz says

            July 31, 2016 at 10:56 am

            Glad you enjoyed them! And Vegenaise sounds like a great swap for the aioli - thank you for sharing your results!

            Reply
    4. Nancy @ Mexican Made Meatless says

      August 09, 2016 at 1:25 am

      What an amazing recipe! I can't wait to try this, thank you.

      Reply
      • Alissa Saenz says

        August 13, 2016 at 9:24 pm

        Thanks Nancy! Hope you enjoy. :)

        Reply
    5. Teri of NC says

      September 04, 2016 at 3:42 pm

      Loved the recipe! I actually baked them at 350 F for 50 minutes for a low-fat version. I used extra bread crumbs, too, to help it hold together. Turned out great. The sriracha aioli is a slam dunk! Thanks for posting this! I love artichokes!

      Reply
      • Alissa Saenz says

        September 06, 2016 at 10:35 pm

        Oh nice! I always get a million questions on whether baking stuff like this works. Thanks for sharing your results and I'm glad to hear you enjoyed them!

        Reply
    6. Christina says

      September 06, 2016 at 9:50 pm

      I made these tonight for dinner and they are SO GOOD!!!! thank you for the awesome recipe

      Reply
      • Alissa Saenz says

        September 09, 2016 at 8:37 am

        Yay! Glad you liked them! Thanks Christina!

        Reply
    7. Rivka Freeman says

      May 05, 2017 at 12:06 pm

      These would be great baked also. Takes a little more time to bake but reduces the oil consumption alot. I may rewrite your recipe give you credit for my collection http://facebook.com/nutriph

      Reply
      • Alissa Saenz says

        May 06, 2017 at 8:55 pm

        I'd love to hear how they turn out if you try baking them. :)

        Reply
    8. Amy says

      May 23, 2017 at 5:21 pm

      Wow, these were AMAZING! You could make these into poppers and serve them for a party, I couldn't get over how well they held together and had the crab like texture. Thank you for posting such a great recipe!

      Reply
      • Alissa Saenz says

        May 24, 2017 at 8:54 am

        I'm so glad you enjoyed them! And poppers sound like an awesome idea! I might try that next time I host a get-together. :)

        Reply
    9. Jackie says

      September 12, 2017 at 4:39 pm

      I planned to serve this for dinner this evening. I prepared the recipe as directed and fried up one as a sample and found the artichokes to taste very acidic. Otherwise, the flavor would be awesome. Any suggestions to mellow out the acidity? I saved the rest of the batch in the hopes it can be saved.

      Reply
      • Alissa Saenz says

        September 15, 2017 at 10:15 pm

        I'm sorry to hear that! Normally I'd say add some sweetener to balance out the acidity, but be careful and just use a tiny bit if you do, becuase they could very quickly go to way to sweet. Another option would be to cut the mixture with something a bit more neutral, like some smashed chickpeas or cannellini beans.

        Reply
        • Ashley Hastings says

          April 07, 2018 at 4:32 pm

          You could try adding corn for a more subtle sweetness! I was actually thinking about subbing the celery for corn anyway since corn tends to be a staple in crab cakes or crab dishes :)

          Reply
          • Alissa Saenz says

            April 08, 2018 at 6:34 pm

            Ohhh...awesome idea!! I'll probably try that next time I make these. :)

            Reply
    10. Sara says

      November 18, 2017 at 10:54 am

      Could I use gf all purpose instead of whole wheat?

      Reply
      • Alissa Saenz says

        November 21, 2017 at 8:57 am

        I haven't tried that, but I think it would work. Please let me know how it works out if you try!

        Reply
    11. Shirley says

      December 05, 2017 at 12:23 pm

      4 stars
      I just made these and I used gf flour. They turned out very nice. I used gf Panko as well.
      I put some in the air fryer and they came out very crispy. And I did some in a non stick pan with a spray of avo oil. Also crispy. But air fryer was better

      Reply
      • Alissa Saenz says

        December 06, 2017 at 8:40 pm

        I'm glad to hear they turned out well! And thanks for all the info on your variations - I've actually had a few questions from people asking if these could be made gf or in the air fryer!

        Reply
    12. Dee says

      January 01, 2018 at 11:12 am

      Would frozen artichokes work ,that’s all I have ? Also have you tried using a small piece of nori to the mix?

      Reply
      • Alissa Saenz says

        January 01, 2018 at 9:46 pm

        I think they'd work just fine! I haven't tried this with nori, but I bet that would be a delicious addition. Enjoy!!

        Reply
    13. Tiye says

      February 09, 2018 at 10:51 am

      Without having read the above comment I just made these today and I added 3 Nori sheets and dulse to the mixture, This gave it a more fishy taste which is great for seafood. I also added a drop of tamari, olive oil, and sesame seed oil to the aioli. This is a great recipe! Thanks!

      Reply
      • Alissa Saenz says

        February 10, 2018 at 10:49 am

        I'm glad you enjoyed it!! I'll have to including some nori sheets next time I make this. :)

        Reply
    14. Dyanne says

      April 14, 2018 at 2:01 pm

      What is the serving size? Hoping it’s not 492 calories for one crab cake

      Reply
      • Alissa Saenz says

        April 15, 2018 at 8:56 pm

        It's about 2 cakes, but it depends on how big you make them. The recipe serves four, so in any event it's one fourth of the total batch! :)

        Reply
    15. Mary says

      March 01, 2019 at 6:44 pm

      5 stars
      These were so good! Thanks for another great recipe!

      Reply
      • Alissa Saenz says

        March 03, 2019 at 4:38 pm

        Yay! Glad you liked them!

        Reply
    16. Gail Cannady says

      December 01, 2019 at 9:36 pm

      5 stars
      These were great! We were trying to recreate vegan crab cakes we had on the Connecticut shore. These were very close. Made our own tartar sauce with shallots, dill pickles and vegan mayo. So good! Thank you.

      Reply
      • Alissa Saenz says

        December 08, 2019 at 11:01 am

        Wonderful! I'm so glad you enjoyed them! Thanks Gail!

        Reply
    17. Julie says

      July 23, 2021 at 8:54 am

      5 stars
      These were fantastic! My five year old son could not get enough of them and especially loved the aioli. ( I only added a little sriracha to the aioli recipe since my family doesn't always go for spicy foods.) These will definitely go into the regular rotation! Thank you!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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