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4 vegan crabcakes on a plate garnished with parsley

Vegan Zucchini Crab Cakes

Savor the taste of the coast with these Vegan Zucchini Crab Cakes! The zucchini adds a buttery flavor that enhances the chickpeas and seasonings. Enjoy your Vegan Zucchini Crab cakes as an appetizer, sandwich filling, or as a main course served with a side salad or vegetables. These plant-based crab cakes ae simply delightful.
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Prep Time 25 minutes
25 minutes
Total Time 50 minutes

Ingredients
  

  • 1 15 ox can chickpeas, drained and rinsed
  • 2 cups grated zucchini
  • 1 cup breadcrumbs (plus extra for coating)
  • 3 tablespoons all purpose flour (or chickpea flour)
  • 1/4 cup vegan mayonnaise
  • 1/4 cup finely chopped red bell pepper
  • 1/8 cup finely chopped parsley (or 1 tablespoon dried parsley)
  • 3 green onions, finely chopped
  • 1 teaspoon granulated garlic
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Old Bay seasoning (or to taste)
  • 1 teaspoon kelp granules or dulse granules
  • 1/2 teaspoon paprika
  • 1 teaspoon coconut aminos, tamari or soy sauce
  • 2 -3 tablespoons vegetable oil, for frying
  • 1/8 teaspoon cayenne (or a pinch)
  • 1/4 teaspoon salt (or salt and pepper to taste)

Instructions
 

  • Grate the zucchinis using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
  • In a food processor, pulse the chickpeas until they are finely chopped but not completely pureed. You want some texture to remain.
  • In a large mixing bowl, combine the grated and drained zucchini, chopped chickpeas, flour, vegan mayonnaise, coconut aminos, mustard, red bell pepper, green onions, minced garlic, lemon juice, Old Bay seasoning, kelp or dulse granules, paprika, cayenne, salt, and pepper. Mix well.
  • Gradually add the breadcrumbs to the mixture and stir until the mixture comes together and is firm enough to shape into patties. You may need to adjust the amount of breadcrumbs slightly.
  • Divide the mixture into equal portions and shape them into patties, about 3 inches in diameter and 1/2 inch thick. Coat each patty with additional breadcrumbs to give them a crispy exterior.
  • Heat vegetable oil in a skillet over medium-high heat.
  • Carefully place the zucchini crab cakes in the hot oil and cook for about 3-4 minutes on each side or until they are golden brown and crispy.
  • Remove the crab cakes from the skillet and place them on a paper towel-lined plate to remove any excess oil. Serve hot.
  • Garnish with fresh herbs, lemon wedges, or your favorite vegan dipping sauce