"Crab" Cakes

Author: Recipes_kw
1 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 5 Servings


  • Food Processor
  • Stove


  • 1/2 cup canned artichokes rinsed, drained
  • 1 cup canned chickpeas rinsed, drained
  • 2 1/2 tbsp fresh dill divided
  • 1/2 tsp salt divided
  • 1 tbsp capers
  • 1 tsp lemon juice
  • 1 tbsp crushed nori
  • 3 tbsp flour no bleached flour
  • 1/2 cup panko flakes
  • 1/8 tsp turmeric powder
  • 1 tbsp canola oil


  • Combine the artichokes, chickpeas, 2 tablespoons dill, 1/4 teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add flour and pulse again.
  • In a bowl, add the panko flakes, 1/4 teaspoon salt, and a pinch of turmeric. Combine.
  • Shape the mixture into "crab" cake sizes and carefully coat all sides in the panko flakes.
  • Heat the canola oil in a pan at high heat. Add the cakes and let them cook for about 5 minutes on each side until golden and crispy.
  • Add remaining dill to top with a squeeze of lemon juice.


Serves well with a plant-based sour cream. 

My Notes

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