Craving the savory, flaky texture of traditional crab cakes but prefer a plant-based option? These Vegan Crab Cakes made with hearts of palm are the perfect solution! Packed with seafood-inspired flavors, a golden brown exterior, and a tender interior, this recipe is a must-try for anyone looking for a delicious vegan alternative. Whether you're hosting a dinner party or looking for a quick main dish, these plant-based crab cakes are a hit!
Why You’ll Love This Recipe
- Seafood flavor without the crab: Thanks to hearts of palm and Old Bay seasoning, these cakes have an authentic seafood flavor and texture.
- Simple ingredients: Most of the items can be found at your local grocery store.
- Versatile dish: Perfect as a main dish, appetizer, or served in sandwiches or wraps.
- Meal prep-friendly: Store in an airtight container and enjoy throughout the week.
Ingredients
- Hearts of Palm (1 can, drained): The star of the recipe, offering the perfect flaky texture.
- Onion (½ cup, finely chopped): Adds a savory base flavor.
- Celery (½ cup, finely chopped): Contributes a crisp texture and light flavor.
- Old Bay Seasoning (1 tsp): The key to the "seafood" taste.
- Flour (¼ cup): Binds the mixture together.
- Lemons (1, juiced): Brightens the flavors and balances the richness.
- Vegan Mayo (¼ cup): Adds creaminess to the mixture.
- Dijon Mustard (1 tsp): Offers a subtle tang and depth of flavor.
- Panko Breadcrumbs (½ cup): Creates a crispy, golden brown exterior.
- Optional: Fresh Parsley or Green Onions (2 tbsp, chopped): For added freshness and color.
Steps
- Prepare the Hearts of Palm: Use a food processor to pulse the hearts of palm until they resemble the flaky texture of crab meat.
- Mix Ingredients: In a large bowl, combine the hearts of palm, onion, celery, Old Bay seasoning, flour, vegan mayo, Dijon mustard, lemon juice, and optional fresh herbs. Stir until well combined.
- Shape Cakes: Form small cakes using your hands, about 2-3 inches wide.
- Coat with Breadcrumbs: Place the cakes in a shallow bowl of panko breadcrumbs, gently pressing to coat evenly.
- Cook the Cakes: Heat olive oil in a large skillet over medium-high heat. Fry the cakes for 3-4 minutes per side until golden brown.
- Serve: Pair with vegan tartar sauce, lemon wedges, or as part of a sandwich or salad.
Variations
- Add a spicy kick: Mix in a pinch of cayenne pepper or red pepper flakes.
- Gluten-free option: Use oat flour and gluten-free breadcrumbs instead of traditional flour and panko.
- Air fryer method: Cook the cakes in an air fryer basket at 375°F for 10-12 minutes, flipping halfway through.
Substitutions
- Hearts of Palm: Swap with artichoke hearts or jackfruit for a similar texture.
- Old Bay Seasoning: Use a mix of celery seed, paprika, and salt if unavailable.
- Vegan Mayo: Replace with tahini or a plant-based yogurt for a lower-fat option.
FAQ
Q: Can I freeze these cakes?
A: Yes, freeze uncooked cakes on a parchment-lined baking sheet until firm, then transfer to an airtight container. Cook directly from frozen.
Q: How do I prevent the cakes from falling apart?
A: Be sure to remove excess moisture from the hearts of palm using a paper towel before mixing the ingredients.
Q: What’s the best way to serve these crabless cakes?
A: Serve as a main dish with leafy greens or in a sandwich with vegan tartar sauce.
Top Tip
For the best flavor and texture, refrigerate the mixture for 15-20 minutes before shaping into cakes. This helps the ingredients bind better and prevents crumbling during cooking.
Hint
Use a potato masher to break down the hearts of palm if you don’t have a food processor. This still achieves the flaky texture reminiscent of crab meat.
This recipe is the perfect way to enjoy the flavors of the sea without compromising on your plant-based lifestyle. Pair with your favorite side dish and enjoy a restaurant-quality meal at home! Let me know if you need more adjustments!
Vegan Crab Cakes Using Hearts Of Palm
Ingredients
- 1 can Hearts of Palm drained: The star of the recipe, offering the perfect flaky texture.
- ½ cup Onion finely chopped: Adds a savory base flavor.
- ½ cup Celery finely chopped: Contributes a crisp texture and light flavor.
- 1 teaspoon Old Bay Seasoning: The key to the "seafood" taste.
- ¼ cup Flour: Binds the mixture together.
- 1 Lemon juiced: Brightens the flavors and balances the richness.
- ¼ cup Vegan Mayo: Adds creaminess to the mixture.
- 1 teaspoon Dijon Mustard: Offers a subtle tang and depth of flavor.
- ½ cup Panko Breadcrumbs: Creates a crispy golden brown exterior.
- Optional: 2 tablespoon Fresh Parsley or Green Onions chopped: For added freshness and color.
Instructions
- Prepare the Hearts of Palm: Use a food processor to pulse the hearts of palm until they resemble the flaky texture of crab meat.
- Mix Ingredients: In a large bowl, combine the hearts of palm, onion, celery, Old Bay seasoning, flour, vegan mayo, Dijon mustard, lemon juice, and optional fresh herbs. Stir until well combined.
- Shape Cakes: Form small cakes using your hands, about 2-3 inches wide.
- Coat with Breadcrumbs: Place the cakes in a shallow bowl of panko breadcrumbs, gently pressing to coat evenly.
- Cook the Cakes: Heat olive oil in a large skillet over medium-high heat. Fry the cakes for 3-4 minutes per side until golden brown.
- Serve: Pair with vegan tartar sauce, lemon wedges, or as part of a sandwich or salad.
