Baked Vegan Crab Cakes | 2 Versions, plus Salt-Free Old Bay Style Seasoning Mix

Baked Vegan Crab Cakes | 2 Versions, + salt-free Old Bay style seasoning mix

• 1 flax egg (1 tbsp flax + 2 tbsp water, set aside to congeal)

• 1.5 cups cooked chickpeas, or 1 can, drained & rinsed

• 1 can quartered artichoke hearts, drained & rinsed* (see note)

• 1 can whole hearts of Palm, drained & rinsed* (see note)

• 1 large celery stalk

• 1 sheet Nori, torn

• 1 tbsp Garlic powder

• 1 tbsp Onion powder

• 1 tbsp Old Bay Seasoning or salt-free substitute** (see note)

• 1 handful fresh parsley or 1 tbsp dried

• 1/2 handful fresh dill or 2 tsp dried

• 1 small onion, peeled and quartered

• 1 roasted red bell pepper

• 1/2 lemon, peeled

• 1 tsp mustard powder

• 1/2 cup old fashioned oats


1. Preheat oven to 400. Line a large sheet pan with parchment paper

2. In a food processor pulse onion, pepper and chickpeas until diced; Add remaining ingredients and pulse until mixture resembles “crab” consistency. If your food processor is on the smallish side it’s best to do this in batches, then combine everything in a large bowl & mix well

3. Form into patties. I use an ice cream scoop for uniform size

4. Bake for 30 minutes or until brown to your liking, OR air-fry for 8 minutes

Recipe Notes

*You can use 2 cans artichoke hearts & omit the palm, OR seafood mushrooms INSTEAD of the palm and artichoke.

** Salt-free Old Bay Style Seasoning

2 tbsp bay leaf powder

1 tbsp ground celery seed

1 tbsp dry mustard

2 tsp ground black pepper

2 tsp ground ginger

2 teaspoons paprika (sweet or smoked, your choice)

1 tsp white pepper

1 tsp ground nutmeg

1 tsp ground cloves

1 tsp ground allspice

1⁄2 tsp crushed red pepper flakes

1⁄2 tsp ground mace

1⁄2 tsp ground cardamom

1⁄4 tsp ground cinnamon

Combine all ingredients, mix well using small whisk, store in airtight container

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