Description

These Hearts of Palm Crab Cakes are a delightful vegan alternative to traditional crab cakes, featuring a flaky texture and crispy exterior. Made with hearts of palm and chickpeas, combined with fresh vegetables and flavorful seasonings, they offer a delicious, plant-based dish perfect for any occasion.

Ingredients

Scale

Base Ingredients

1 14.4 ounce jar of hearts of palm (drained)
1 15 ounce can chickpeas (rinsed and drained)

Vegetables and Herbs

1/4 cup red onion, diced
1/2 cup red bell pepper, diced
1 tablespoon fresh parsley, chopped

Dry Ingredients and Seasoning

1 cup bread crumbs
2 teaspoons Old Bay Seasoning
2 tablespoons dulse flakes

Wet Ingredients and Sauces

1/2 cup cashew mayonnaise
1 tablespoon Dijon mustard
1/2 lemon, juiced
1 recipe vegan tartar sauce (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chickpeas and Hearts of Palm: Rinse and drain the chickpeas thoroughly. Drain the hearts of palm completely to avoid excess moisture in the mixture.
Pulse Ingredients: Add the drained chickpeas and hearts of palm into a food processor. Pulse them until chopped and flaky, being careful not to over-process as you want to retain some texture resembling crab meat.
Combine Mixture: Transfer the processed mixture into a mixing bowl. Add the diced red onion, red bell pepper, bread crumbs, chopped parsley, dulse flakes, and Old Bay Seasoning. Mix everything well to integrate all flavors.
Add Wet Ingredients: Incorporate the cashew mayonnaise, Dijon mustard, and freshly squeezed lemon juice into the mixture. Stir thoroughly until the mixture comes together and is workable for forming cakes.
Form Cakes and Cook: Shape the mixture into evenly sized crab cake patties. Heat a pan or skillet over medium heat with a small amount of oil. Cook the crab cakes for about 8 minutes on each side or until golden brown and crispy on the outside, while maintaining a tender inside.
Serve: Serve the hearts of palm crab cakes warm, accompanied by the vegan tartar sauce for dipping or as a topping to enhance flavor.

Notes

Hearts of palm make a fantastic substitute for flaky crab meat, giving these cakes the ideal texture.
Be careful not to over-process the mixture in the food processor; it should remain chunky for authenticity.
Adjust seasoning and lemon juice to taste to balance the flavors as desired.
These crab cakes are delicious served with vegan tartar sauce or your favorite dipping sauce.
You can bake the cakes instead of pan-frying for a lower fat option: bake at 375°F (190°C) for 15-20 minutes, flipping halfway through.

Nutrition

Serving Size: 1 serving
Calories: 117 kcal
Sugar: 2 g
Sodium: 241 mg
Fat: 1 g
Saturated Fat: 0.1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg