Vegan crab cakes made with hearts of palm offer a flavorful, plant-based twist on a classic, with hints of nori and Old Bay seasoning. Perfect as a starter or snack, they’re deliciously crispy, savory, and are versatile for any occasion.
Ingredients
For the crab cakes
- 1 tablespoon extra-virgin olive oil plus more for frying
- 1 cup corn fresh or frozen and thawed
- 2 teaspoons minced onion
- 2 teaspoons minced red bell pepper
- 4 whole hearts of palm shredded (about 1 cup)
- 3 tablespoons panko breadcrumbs gluten-free if desired, plus more for breading
- 1½ tablespoons vegan mayonnaise
- 1 tablespoon crushed nori
- 1 teaspoon chopped fresh parsley
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon mustard powder
- ¼ teaspoon Himalayan salt
- Pinch of freshly ground black pepper
For serving
- ½ cup spicy mayo of choice
- ¼ cup chopped fresh cilantro
- Lemon wedges
Instructions
Make the crab cakes
- In a large nonstick pan over medium-high heat, heat the oil. Add the corn, onion, and red pepper and cook until just tender, 5 minutes. Transfer the mixture to a food processor and pulse to form a coarse puree.
- In a large bowl, add the corn mixture, shredded hearts of palm. breadcrumbs, mayonnaise, nori, parsley, Old Bay, mustard powder, salt, and pepper. Stir gently to combine.
- On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a ¼-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.
- In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering, working in batches if needed, fry the crab cakes until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining crab cakes.
To serve
- Top each crab cake with a tablespoon or two of the mayo and sprinkle the cilantro on top. Serve with lemon wedges.