Made with chickpeas, fresh dill, Old Bay, and a surprising ingredient to add flaky texture, pan-fried until crispy, these vegan crab cakes hit the spot! I’ve spent most of my adult life living in Baltimore, so I’ve seen my fair share of both non-vegan and vegan crab cakes. And I’d definitely consider myself an Old...
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Made with chickpeas, fresh dill, Old Bay, and a surprising ingredient to add flaky texture, pan-fried until crispy, these vegan crab cakes hit the spot!

I discovered a new-to-me ingredient recently, though: banana blossom. I had learned of allegations that banana blossom is being used as a vegan fish substitute. However, I had quite difficulty actually finding any example recipes and even more difficulty finding information on how to prepare the canned banana blossom for consumption. So I forged ahead on my own and I will be sharing my findings, with step-by-step pictures, in the recipe below. Don’t fret, for I realize this is a rather rare (at least for now) ingredient and I tested these vegan crab cakes with artichoke hearts as an alternative, which are much more commonly available. I also tested these with gluten-free breadcrumbs instead of gluten-ous, and can report that they were a little more crumbly but still worked just fine.

A lot of vegan “fish” recipes seem to use various types of seaweed to add an oceanic flavor. ...