Name: Vegan Hearts of Palm “Crab” Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 can (14 oz.) hearts of palm (drained and finely chopped); 1/2 cup panko breadcrumbs (plus more if needed); 1/4 cup finely diced celery; 1/4 cup finely diced red bell pepper; 2 Tbsp. finely diced red onion; 2 Tbsp. chopped fresh parsley; 1 Tbsp. Dijon mustard; 1 Tbsp. plant-based mayonnaise; 1 Tbsp. lemon juice; 1 tsp. Old Bay seasoning; 1/2 tsp. garlic powder; 1/4 tsp. smoked paprika; Salt (to taste); Black pepper (to taste); 2 Tbsp. neutral oil (for pan-frying)

These vegan crab cakes capture everything people love about the classic. They have the crispy edges, tender centers and bright coastal flavor – without any seafood. Hearts of palm create a naturally flaky texture that mimics lump crab, while simple seasonings, lemon and herbs keep the flavor clean and balanced. Whether served as an appetizer, tucked into a sandwich or plated for a main, these cakes deliver comfort, freshness and a little seaside nostalgia in every bite.

Vegan Crab Cakes Laid Out in a Row on a Rectangular Serving Plate with Lemon Wedges

0 from 0 votes

Vegan Hearts of Palm “Crab” Cakes

Prep Time 20 minutes

Cook Time 10 minutes

Resting Time 15 minutes

Total Time 45 minutes

Servings 8

Calories 127 kcal

Author Ryan Shepard

Ingredients

1 can (14 oz.) hearts of palm drained and finely chopped
1/2 cup panko breadcrumbs plus more if needed
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
2 Tbsp. finely diced red onion
2 Tbsp. chopped fresh parsley
1 Tbsp. Dijon mustard
1 Tbsp. plant-based mayonnaise
1 Tbsp. lemon juice
1 tsp. Old Bay seasoning
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
Salt to taste
Black pepper to taste
2 Tbsp. neutral oil for pan-frying

Instructions

With clean kitchen towel, pat dry hearts of palm, then finely chop until flaky but not mushy. (Note: For extra crab-like texture, leave some hearts of palm in small chunks rather than chopping fine.)
Transfer to mixing bowl and lightly break apart with fork. Add celery, bell pepper, red onion and parsley.
Stir in Dijon mustard, vegan mayonnaise, lemon juice, Old Bay, garlic powder, smoked paprika, salt and pepper. Mix well.
Fold in panko breadcrumbs until mixture holds together when pressed. Chill mixture in refrigerator 15 minutes to firm up.
Using hands, form into 8 equal patties.
Heat oil in skillet over medium heat. Cook ”crab” cakes 4-5 minutes per side until golden brown and crisp. Let rest on plate 2 minutes before serving.
Serve with lemon wedges, vegan tartar sauce or a light remoulade.