Easy 30-Minute crispy vegan crab cake burgers with all the fixings and a dollop of spicy chipotle cream will be your new favorite burger recipe! Vegan, dairy-free.
The last few weeks have been so busy!
Travis started working with a new company, I’ve been learning how to make recipe videos, and we’ve been trying to fit in long bike rides on our days off.
By the time we’re ready for dinner, I’m exhausted and 30 minutes in a hot kitchen is about all I can handle. I’ve also noticed that many of the people in the Vegan Facebook groups that I’m part of are also looking for quick healthy dinner recipes. It seems that most people, like me, want to get in and out of the kitchen asap all the while still preparing a quick nutritious dinner.
Last week, I decided to deal with this issue and create a round-up of all of my favorite 115 (30-minutes or less) easy vegan dinner recipes. Now, I have a ginormous list of fast dinners to choose from every night. Everyone in the vegan Facebook groups loved the list too and I think that it will be especially helpful in the upcoming weeks when the kiddos are going back to school.
What Does a Vegan Crab Cake Taste Like?
In the round-up, I had to include my absolute favorite vegan crab cake recipe from my friend, Melissa, over at Vegan Huggs. Her 30-minute vegan crab cake recipe is insanely delicious and easy to make, they’re a staple in our monthly menu rotation.
My husband loves them so much that he requested them twice in one week!
If you’re wondering what a vegan crab cake tastes like, in my opinion, it tastes extremely similar to a regular crab cake except it’s cruelty-free.
A vegan crab cake is made of shredded hearts of palm, partially mashed chickpeas, dulse (a seaweed vegetable), and Old Bay seasonings, of course. Plus, a few other classic ingredients that make a vegan crab cake taste just like the real thing!
The shredded hearts of palm really look just like luscious white chunks of crab meat, it’s amazing! If possible, try to purchase hearts of palm that are sustainably sourced. This is the organic hearts of palm brand that I use for the crab cakes.
It’s super easy to assemble the crab cakes and you only need to turn the stove top on for about 10 minutes to saute the crab cakes until golden and crispy.
Spicy Chipotle Cream Sauce
You could serve the vegan crab cake with vegan tartar sauce or a traditional remoulade but we prefer a spicy chipotle cream sauce.
The chipotle cream sauce couldn’t be simpler to whip up and it only takes a few minutes to blend all the ingredients into the creamiest sauce with the perfect amount of heat.
I like to use canned chipotle peppers in adobo sauce but be careful not to use too many, they’re very spicy! Depending on the size of the pepper, I only put 2-3 peppers in the sauce. There are more in the can but you can freeze the rest for the next time you want to make crab cakes, which will be soon! Promise!
Vegan Crab Cake Burgers
The vegan crab cake mix makes enough (about 12 cakes) so you’ll have leftovers for the next night. I served the crab cakes with baked potatoes and a zucchini tomato pesto bake the first night and I decided to switch it up the next night for the leftovers.
Assemble all of your favorite burger toppings, buns, chipotle cream sauce, and load up the vegan crab cake burgers! I served the burgers with our favorite dairy-free broccoli salad.
The vegan crab cake burgers are seriously impressive and delicious! I absolutely love that first bite; the hot crab cake, toasted bun, spicy chipotle cream sauce, crisp lettuce, and tomato. Aghhh it’s so so so good!
I highly recommend that you try serving the crab cakes both ways, we love the crab cakes any way they are served!
Related Vegan Recipes
- Soak the cashews in enough water to cover them for one hour. (Or use pre-soaked frozen cashews)
- While the crab cakes are setting up, make the chipotle sauce.
- Drain the cashews and discard the water.
- Put the cashews, ½ cup fresh water, chipotle peppers, garlic powder, lemon juice, salt, and pepper into a high powered blender. Blend on high for 2-3 minutes or until smooth and creamy.
- Put in the fridge to chill until the crab cakes are ready.
- Build your crab cake burger and top with a generous dollop of chipotle cream sauce.
Vegan Crab Cake Burger Notes –
- Get the recipe for Vegan Huggs crab cake recipe, HERE.
- If you’re nut-free, you can substitute cannellini beans or chickpeas for the cashews in the chipotle sauce recipe.
- If you’re sensitive to heat, start with one chipotle pepper and see how you handle the heat level.
- I used a 1/2 cup portion of the crab cake mix to form the burger patties.
If you make these vegan crab cake burgers with chipotle cream sauce, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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What’s side dish will you serve with the vegan crab cake burgers? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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