Servings: 10 crab cakes
- 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
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.
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.
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