Plant-Based Crab Cakes
These plant-based 'crab' cakes are a delicious and sustainable alternative to traditional seafood, made with hearts of palm and chickpeas for a flaky, ocean-inspired texture. Perfect for vegans, vegetarians, and anyone looking to reduce their seafood consumption.
Equipment
- Mixing bowl
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 can (14 oz) hearts of palm drained and chopped
- 1 cup cooked chickpeas mashed
- ¼ cup vegan mayonnaise
- ¼ cup breadcrumbs plus more for coating
- 2 tbsp diced red bell pepper
- 2 tbsp diced celery
- 2 tbsp chopped green onion
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil for pan-frying
Instructions
- In a large bowl, combine hearts of palm, mashed chickpeas, vegan mayo, breadcrumbs, bell pepper, celery, green onion, Dijon mustard, Old Bay, smoked paprika, salt, and pepper.
- Mix until well combined, then form into 6 patties. Coat each patty lightly with extra breadcrumbs.
- Heat olive oil in a skillet over medium heat. Cook patties for 3-4 minutes per side, until golden brown and heated through.
- Serve warm with vegan tartar sauce, lemon wedges, or a fresh salad.
Notes
For a gluten-free version, use gluten-free breadcrumbs. You can also bake the cakes at 400°F (200°C) for 20 minutes, flipping halfway through, for a lighter option.
