Vegan Crab Cakes with Hollandaise Sauce
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Vegan Crab Cakes with Hollandaise Sauce

These simple & delicious vegan crab cakes are perfect for brunch with friends and family. This recipe is made with chickpeas, hearts of palm, and so much more yumminess. This recipe is so easy that I’m sure your guest will be begging you for the recipe. For gluten-free option be sure to use gluten-free breadcrumbs. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Vegan Crab Cakes

  • 1 14-oz can chickpeas unsalted beans
  • 1 14-oz can heart of palm chopped into large pieces
  • 1 jalepeño
  • 1/4 cup cup vegan mayonnaise
  • 2 tbsp Old Bay seasoning
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 juice of lemon
  • 1.5 cups panko bread crumbs

Vegan Hollandaise Sauce

  • 1/2 cup soaked cashews
  • 1/2 cup water
  • 1/2 juice of lemon
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/3 tsp turmeric
  • 1 tsp dijon mustard


  • Vegan Crab Cakes
    1. Add the drained hearts of palm, chickpeas, and jalepeño into a food processor.
    2. Pulse a couple of seconds until all ingredients are mashed and form a crabby texture.
    3. Put the "crab" mixture a large bowl, combine all other ingredients, and stir well.
    4. Place the remaining 1/2 cup of panko breadcrumbs in a small bowl.
    5. Heat the skillet with coconut oil over medium heat.
    6. Grab a handful of the "crab" mixture and form small patties - then coat the mixture in the breadcrumbs.
    7. Pan fry for 3-4 minutes on each side or until golden brown. Depending on the size of your skillet try and fit 4-5 patties on the skillet at a time. 
  • Vegan Hollandaise Sauce 
    1. Soak cashews for at least one hour in hot water. 
    2. Combine all ingredients into a high-speed blender and mix well until the sauce forms a creamy consistency. 


Serve vegan crab cakes and hollandaise sauce warm with vegan mayo or sauce of your choice.