Vegan Crab Cakes
These impressive vegan crab cakes are made with hearts of palm and chickpeas to perfectly mimic the texture and flavor of classic crab cakes. This plant-based vegan appetizer is seasoned with Old Bay and served with a tangy vegan remoulade for a truly satisfying bite.
Flaky and savory vegan crab cakes made with hearts of palm and chickpeas.
Nutrition per serving
Ingredients
base
binder
seasoning
cooking
Instructions
Prepare Mixture
Shred drained hearts of palm using your hands to create a flaky texture similar to crab meat. Combine with mashed chickpeas, panko breadcrumbs, vegan mayonnaise, Old Bay, and Dijon mustard in a large bowl and mix well.
Form Patties
Shape the mixture into 8 small patties about half an inch thick, pressing firmly so they hold together. Place on a plate and refrigerate for 15 minutes to help them firm up.
Pan Fry
Heat olive oil in a skillet over medium heat. Cook patties for 3 to 4 minutes per side until golden brown and crispy on the outside, being careful when flipping.
Serve
Drain cooked vegan crab cakes on paper towels briefly and serve with vegan remoulade, lemon wedges, and fresh herbs. Serve hot for the best texture.
Substitutions
Common mistakes
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