Vegan Crab Cakes

One of my favorite treats as a kid was crab cakes! I loved the mild flavor of the crab, with the creamy spiced mayo and the crispy breaded exterior. I have always thought about finding a way to enjoy this dish as a plant based appetizer.

There are lots of ingredients you could use to replace the crab, but I think that the hearts of palm makes a perfect choice because it actually looks like shredded crab and has a juicy, mild flavor when cooked.

The “crab” mixture also is delicious as a seafood salad before turning it into a patty!

Serve this lovely appetizer with some roasted asparagus and some quinoa for a light and healthy meal.

Vegan Crab Cakes

Vegan crab cakes that are healthy and light!

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Appetizer

Cuisine: American

Keyword: baked crab cakes, crab cakes, hearts of palm

Servings: 10 crab cakes

Calories: 150kcal

Author: Rachel Carr

Equipment

• Oven
• food processor
• Sheet Pan

Ingredients

• 2 can hearts of palm
• 1/2 cup vegan mayo
• 2 tsp seafood seasoning like Old Bay
• 1/4 tsp salt
• 2 each scallions chopped
• 1 cup rice cake crushed, plus more for coatind

Instructions

• Drain and rinse the hearts of palm and chop them by hand or pulse them in the food processor until it has the texture of shredded crab. Transfer to a separate bowl.
• In another bowl, mix the mayo, seafood seasoning, salt, black pepper, and scallions. Whisk until thoroughly combined.
• Add the rice cakes to the food processor and pulse until a fine crumbly texture is achieved. Mix into the hearts of palm mixture and fold together gently until well combined. Save some extra crumbled rice cakes into a shallow bowl or plate for coating the "crab cakes."
• Preheat the oven to 400°.
• Form the crab cakes into 2" wide patties that are about 1/2" thick. Coat both halves of the patties with rice cake crumbles. Season lightly with salt and pepper. Place the coated patties on a sheet pan lined with parchment paper. Bake for 20 mins and then flip and bake for 10 more mins.

Notes

If you want to try this as an oil-free dish, opt for tahini instead of the vegan mayo! 

If you are using an air-fryer or a convection oven, your cooking time might be shorter. Keep an eye on the crab cakes and take them out when they are golden brown on both sides.

Nutrition

Serving: 1crab cake | Calories: 150kcal | Carbohydrates: 25g | Protein: 2.6g | Fat: 4.29g | Sodium: 194mg | Potassium: 1472mg | Fiber: 1.5g | Sugar: 14.29g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1.52mg

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