Crabless Cakes (Soy Free)

Since my husband has a sensitivity to tofu now I could no longer make my wonderful

So I set out to find a different recipe that we could have. Then I came upon a crabless cake recipe that tasted GREAT, held together well and these were less time consuming to make than my previous posted crabless cakes.

Changes made......I did not have them on a sandwich, I never bothered making the slaw that went on top. Made a more traditional tarter sauce. I kept almost all the ingredients in the crabless cakes the same. I did remove the 1 tablespoon of liquid aminos because I feel the addition of the seaweed provided enough salt to the recipe. Her recipe uses kelp powder instead of ground nori sheets. When I make this recipe I double it, which makes around 19 patties.  I then freeze half of them after they have been cooked and have completely cooled.  Please read important notes at the bottom of this post. I’m sure this recipe will become a favorite of yours too!

Crab Cakes:

1 1/2 cups cooked chickpeas, drained, rinsed and mashed
1 can (19 oz) artichoke hearts (not in a marinade), drained and chopped
1 cup COOKED brown rice
1/4 cup + 1 Tbsp chickpea flour
1/4 cup nori seaweed, ground (use a coffee grinder)*
1 Tbsp Old Bay seasoning (find at Metro supermarket in the seafood section)


2 Tbsp chickpea flour & 1/4 cup cornmeal mixed together
vegetable oil (for frying) or cook in oven*

Tartar Sauce:

1 cup vegan mayo (for soy-free use soy-free vegenaise)
1/4 cup relish
2 tsp wet mustard

In a small bowl; mix all ingredients the tartar sauce ingredients together. Refrigerate for at least 1 hour before serving. It tastes better the longer you let the flavor's marinade.

Heat vegetable oil in a large frying pan over medium heat. 

In a large bowl add the crab cake ingredients. Use your hands to mix all the ingredients together.  Take 1/4 cup of the mixture and form a round patty with your hands. Place the crab cake in the chickpea flour/cornmeal and coat both sides evenly. Add breaded crabless cakes to a frying pan and cook on both sides. Serve immediately with tartar sauce or seafood cocktail sauce. Leftovers can be refrigerated in airtight containers for 3 to 4 days or put in the freezer.  Makes 9 crabless cakes. Size 2 1/2 inches round

*Oven Method: Although I have never tried cooking these crabless cakes in the oven I did read on the Keeping It Kind blog in the comment section that someone had done it the following way…. oven at 400 F, 30 minutes, flipping halfway through.

*You could use 1 tsp kelp powder or more to taste as they do in the original recipe instead of ground nori. I have never made this recipe using kelp powder so I don't know if it will taste the same.

Important Notes:

Do not taste the crabless cakes before cooking because all you will taste is the Nori seaweed and you will think it’s not going to turn out. The strong seaweed tastes mellows during the cooking process. Once you add tartar sauce on top of the finished crabless cakes they will have the perfect flavor.

I always buy T & T brand sushi nori available at Fortinos supermarket. I have tried a few other brands when I was not able to get the T & T brand and they had very little flavor to them. I’m sure the brand I buy is not the only brand that is good but I just wanted to mention this in case you make this and it does not have a nice seafood flavor it would be because of that.