Servings: 10 crab cakes
Calories: 150kcal
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!