Vegan ‘Crab’ Cakes with Lemon Aioli

Honestly, before making this recipe, I had never tried a crab cake, vegan or not. I had an idea of what they tasted like and wanted another recipe to give to my omnivore friends and family, and this will definitly be added to the pile. Flavourful, moist, and super filling with the artichoke hearts being packed of fibre. I’m excited for everyone to try this recipe and let me know how it goes!

  • 2 cans of artichoke hearts, drained and rinsed
  • 2 celery sticks, finely chopped
  • 1 tsp old bay seasoning
  • 1/4 cup vegan mayo (I used hellman’s)
  • 1.5 cup panko breadcrumbs
  • 2 tbsp green onion, finely chopped
  • 1 tbsp lemon juice
  • salt and pepper
  • 1/2 cup panko breadcrumbs (for coating)
  • 1/2 cup vegan mayo
  • 1 tsp old bay seasoning
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • salt and pepper


  1. Preheat oven to 400˚F and line a baking tray with parchment paper.
  2. To a food processor, add all ingredients except last 1/2 cup of panko breadcrumbs.
  3. Pulse until artichokes are broken down but not completely smooth (you want it a little chunky).
  4. Put the 1/2 cup panko breadcrumbs in a shallow dish. Take a 1/4 cup scoop and shape mixture until round disk. Place each disk in the breadcrumbs and coat each side.
  5. Place cake onto baking tray and bake for 15-20 minutes, with the last 1 minute on broil to get golden brown.
  6. While baking, mix aioli ingredients together in a bowl.
  7. Serve warm or freeze up to 2 months. Garnish with lemon and/or chives.

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