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Vegan Crab Cakes

November 29, 2021 by Rachel Carr Leave a Comment

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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
Tried this recipe?Let us know how it was!
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Filed Under: Appetizers, Entrees, Fall Recipes, Gluten Free, Lunch, Spring Recipes, Summer Recipes, Supper, Vegan, Vegan Cooking Basics, Vegetarian, Winter Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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