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Vegan Crab Cakes

Vegan crab cakes that are healthy and light!
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


  • Oven
  • food processor
  • Sheet Pan


  • 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
Tried this recipe?Let us know how it was!