Hearts of Palm Crab Cakes Recipe

If you’ve ever wished you could enjoy the delicious taste and texture of crab cakes without actually using crab, you’re going to love this recipe. My Hearts of Palm Crab Cakes Recipe is a total game changer—it’s crispy on the outside, tender and flaky on the inside, and packed with flavor. What’s even better? It’s plant-based, easy to make, and perfect whether you’re catering to dietary preferences or just looking for a fresh twist on a seafood classic.

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Ingredients You’ll Need

These ingredients are all about layering flavors and textures that come together like the real deal. Plus, they’re easy to find at your local grocery store or health food market. Just a quick heads up: drained hearts of palm is your star player here because it holds the flaky texture beautifully.

• Hearts of Palm: The perfect crab substitute with a naturally flaky texture and mild flavor that soaks up seasoning well.
• Chickpeas: Added for bulk and a bit of creamy texture when mashed—just be sure to rinse and drain well.
• Red Onion: Gives a sharp sweetness and crunch to brighten up the cakes.
• Red Bell Pepper: Adds a subtle sweetness and vibrant color to every bite.
• Bread Crumbs: Use your favorite kind for binding and that satisfying crispy crust.
• Fresh Parsley: Adds freshness and color – plus, it’s a classic herb pairing with seafood flavors.
• Old Bay Seasoning: The iconic seafood spice blend that gives these cakes authentic depth.
• Dulse Flakes: These seaweed flakes bring a salty, oceanic umami flavor that mimics the taste of crab.
• Cashew Mayonnaise: Creamy binder that keeps the cakes tender without overpowering them.
• Dijon Mustard: Offers a subtle tang and slight kick that balances richness.
• Lemon Juice: A splash brightens the whole dish and brings that classic seafood zing.
• Vegan Tartar Sauce: The perfect creamy, tangy accompaniment to serve with these crab cakes.

Variations

I love how versatile this Hearts of Palm Crab Cakes Recipe is—you can totally make it your own! Whether you want to make it spicy, lower-carb, or gluten-free, a few tweaks can turn these cakes into your signature dish.

• Spicy Kick: I sometimes add a teaspoon of cayenne pepper or some finely chopped jalapeños to the mix for heat that wakes up the flavor.
• Gluten-Free: Swap bread crumbs for crushed gluten-free crackers or almond flour—works just as well.
• Herb Variations: Fresh dill or cilantro can be great swaps or additions to parsley for a different herbal note.
• Binder Alternatives: Feel free to try vegan yogurt or aquafaba instead of cashew mayo if you prefer a lighter binder.

How to Make Hearts of Palm Crab Cakes Recipe

Step 1: Prep and Pulse for Perfect Flake

Start by rinsing and draining your chickpeas really well—excess water will make your mixture too wet. Drain the hearts of palm thoroughly too. Then, pop the chickpeas and hearts of palm into your food processor. Pulse them just until they’re chopped and flaky, not into a paste. This texture is key to mimicking crab meat, so pulse in short bursts and check often.

Step 2: Mix in the Flavor Bombs

Transfer the pulsed mixture to a bowl, then add in diced red onion, red bell pepper, bread crumbs, fresh parsley, dulse flakes, and Old Bay seasoning. Toss those together well to evenly distribute all the flavors and colors. This step makes your crab cakes savory, aromatic, and a little bit sweet—just like the seafood originals.

Step 3: Bind and Shape Your Cakes

In a small bowl, whisk together cashew mayo, Dijon mustard, and fresh lemon juice. Pour this over your hearts of palm mixture and stir gently until combined. The mayo binder holds everything together while keeping the texture light. Shape the mixture into 4 even patties—don’t pack them too tightly or they’ll be dense.

Step 4: Pan-Fry to Golden Perfection

Heat a non-stick skillet with a little oil over medium heat. Add your cakes and cook for about 8 minutes per side, or until golden brown and crispy. Flip carefully—they’re delicate but hold together well if you give them time. You’ll know they’re done when the outside is beautifully golden and the inside is warm and flaky.

How to Serve Hearts of Palm Crab Cakes Recipe

Garnishes

I like to keep my garnishes fresh and vibrant—sprinkling some chopped parsley on top always brightens the plate. A wedge of lemon on the side is a no-brainer to squeeze over just before eating. Plus, a dollop of the vegan tartar sauce really seals the deal, adding that creamy, tangy punch that’s perfect with these cakes.

Side Dishes

When serving, I often pair these crab cakes with a crisp green salad tossed in a light vinaigrette, or some roasted baby potatoes for comfort. In warmer weather, coleslaw or a tangy cucumber salad complements their flavor beautifully. They also go great with grilled veggies or a simple quinoa salad if you want something light yet satisfying.

Creative Ways to Present

For a fun party platter, I like to serve mini cakes as sliders on little burger buns with pickles, lettuce, and vegan aioli. During holiday dinners, placing the cakes on a bed of mixed greens with edible flowers adds an elegant touch that always gets compliments. You could also stack them with avocado slices and tomato for a colorful open-faced appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover hearts of palm crab cakes keep really well in an airtight container in the fridge for up to 3 days. I found that letting them cool fully before storing helps maintain their texture. When you’re ready to eat, just reheat gently to keep the outside crispy.

Freezing

I froze these a couple of times with great success. I like to shape the cakes, then flash freeze them on a baking sheet before packing them in a freezer-safe bag. This method keeps them from sticking together. They last for about 2 months in the freezer and thaw quickly in the fridge the day before cooking.

Reheating

To reheat, I recommend a skillet on low-medium heat with just a little oil. This helps restore the crispiness without drying them out like a microwave tends to do. About 3-4 minutes per side usually does the trick. Avoid flipping too often to keep them intact and golden.

FAQs

Final Thoughts

I absolutely love how this Hearts of Palm Crab Cakes Recipe turns out every single time. When I first tried hearts of palm as a crab substitute, I was skeptical—but this recipe totally shifted my thinking. The blend of textures, the seasoning, and that crispy crust all combine for a dish that’s impressive enough to serve guests but easy enough for a weeknight treat. If you’re craving crab cakes but want a plant-based, allergy-friendly alternative, I really encourage you to give this a try—you might just find your new favorite comfort food! Enjoy cooking, and don’t forget to savor every bite.

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