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Vegan "Crab" Cakes with Remoulade Sauce


The "Crab" Cakes are inspired by the flavors and techniques of Southern American cuisine, particularly from the Chesapeake Bay region. The use of Old Bay seasoning, breadcrumbs, and remoulade sauce is a nod to the traditional Maryland-style crab cakes. 
Vegan "Crab" Cakes (

In this context, the "crabs" in the dish are not meant to be taken literally, but rather serve as a playful nod to the classic seafood dish. The chickpeas used in the recipe are meant to mimic the texture and flavor of real crabs, while the remoulade sauce adds a creamy and tangy element reminiscent of traditional crab cake recipes.

So, while there are no actual crabs involved in this dish, it's intended to evoke the spirit of Southern American cuisine and its love for seafood, especially when it comes to crab cakes!

Cuisine: Southern American
Servings: 2


Vegan Crab cakes:

  • 1/2 cup chickpeas, drained and rinsed
  • 1/4 cup breadcrumbs (gluten-free)
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning (adjust to taste)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onions (scallions)
  • 2 tablespoons olive oil

For the remoulade sauce:

  • 1/2 cup vegan mayonnaise (e.g., Vegenaise, Remia Light or Just Mayo)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • Chopped fresh parsley or chives for garnish


  1. Preheat your oven to 375°F (190°C).
  2. In a food processor, combine the chickpeas, breadcrumbs, lemon juice, Old Bay seasoning, cayenne pepper, and salt. Process until coarsely chopped.
  3. Add the red bell pepper and green onions to the processor and pulse until well combined.
  4. Using your hands or a spoon, shape the mixture into 2-3 "crab" cakes (depending on desired size). Place them on a plate or tray.
  5. Drizzle the tops with olive oil and gently flatten each cake slightly.
  6. Bake for 20-25 minutes, or until golden brown and crispy.

While the "crab" cakes are baking, prepare the remoulade sauce. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper to taste.

Once the "crab" cakes are done, remove them from the oven and let cool for a few minutes. Serve each cake with a dollop of remoulade sauce on top. Garnish with chopped fresh parsley or chives.


You can serve these as an appetizer, side dish, or even add them to a salad or wrap for a satisfying meal.

Matching Drinks

When it comes to pairing wine with vegan "Crab" Cakes, we'd recommend a crisp and refreshing white wine that complements the flavors of the remoulade sauce. Here are a few options:

Sauvignon Blanc: This citrusy and herbaceous wine is perfect for cutting through the richness of the remoulade. Its bright acidity will also help to balance the spiciness from the Old Bay seasoning.

Pinot Grigio: A light-bodied Pinot Grigio with flavors of green apple, pear, and a hint of citrus would pair nicely with the "Crab" Cakes. The wine's crisp acidity will help to refresh your palate between bites.

Albariño: This Spanish white wine is known for its bright acidity and flavors of citrus, stone fruit, and a touch of saltiness. It would complement the remoulade's creamy richness while cutting through the spiciness.

Video: @Instagram