Vegan Crab Cakes Using Hearts Of Palm
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!
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.