Crabless Cakes
Prep time
Cook time
Total time
I'm so excited to share this crabless cakes recipe that takes 18 mins & makes 12-14 vegan crab cakes! My friend made this recipe and can't wait to share his crabless cakes recipe!
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12-14 crabless cakes
  • 120 g (4½ oz) salted crackers
  • 2 tomatoes, diced
  • 1 spring onion (scallion), roughly chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon white vinegar
  • 4 teaspoons shredded nori
  • 1 teaspoon vegan Worcestershire sauce
  • 1½ tablespoons Old Bay Seasoning
  • 400 g (14 oz) tin hearts of palm, rinsed and drained, halved lengthways and sliced
  • canola oil, for shallow-frying
To serve
  • tahini
  • chopped dill fronds
  • chopped dill pickles (gherkins)
  • celery salt
  • lemon wedges
  1. Crush the crackers into a fine dust using either a food processor or in a zip-lock bag with a rolling pin and lots of gusto. Transfer to a large bowl.
  2. Process the tomato, spring onion, mustard, Tabasco, vinegar, nori, Worcestershire sauce and Old Bay Seasoning in the small bowl of a food processer. Stir the mixture through the crushed crackers before mixing in the hearts of palm. Set aside for 15 minutes. Roll the crabless cake mixture into 12–14 balls and press down lightly to make mini cakes.
  3. Heat 1 cm (1/2 in) of canola oil in a large frying pan over high heat.
  4. Working in batches, add the cakes to the oil, flattening further with a spatula if desired before spooning some hot oil over the top. Cook for about 1½ minutes each side, until crisp and golden brown. Transfer to a plate lined with paper towel to drain.
  5. Swirl some tahini on a serving plate and top with the crabless cakes. Scatter over a few dill fronds, chopped dill pickle and some celery salt, and serve with lemon wedges on the side
Recipe by The Edgy Veg at