Vegan Substitute
Vegan crab meat for crab cakes, rangoon, and salads. Hearts of palm and artichoke-based options deliver flaky, sweet ocean-like flavor.
Crabs are sentient beings that feel pain. They are often boiled alive in the seafood industry. Crab fishing also damages ocean floor ecosystems through dredging.
Crab cakes, crab dip, crab salad
Shred with forks for flaky texture. Mix with vegan mayo, Old Bay seasoning, Dijon mustard, and lemon for classic crab cake.
Crab dip, rangoon filling, pasta
Chop artichoke hearts, mix with vegan cream cheese, Old Bay, and lemon. Bake until bubbly for hot crab dip.
Shred 1 can hearts of palm with forks, mix with 3 tbsp vegan mayo, 1 tsp Old Bay, 1 tsp Dijon mustard, 1 tbsp lemon juice, and enough breadcrumbs to bind. Shape into patties and pan-fry until golden on both sides.
Hearts of palm have a mild, slightly sweet flavor and flaky texture similar to crab. With Old Bay seasoning, lemon, and vegan mayo, the flavor is very convincing, especially in crab cakes and dips.
Have a recipe with crab?
Paste the URL and get a fully plant-based version in seconds.
Convert a recipe →