Heart of Palm “Crab” Cakes

These Heart of Palm “Crab” Cakes offer a delicious, plant-based alternative to traditional crab cakes. With a crispy exterior and a tender, flavorful interior, they’re complemented by a zesty creamy topping that enhances their overall taste. Whether you’re a vegan, vegetarian, or simply looking for a healthier alternative to seafood, this recipe delivers on flavor and texture.

Why You’ll Love This Recipe

This recipe is the perfect plant-based twist on a classic favorite. The heart of palm takes on a flaky texture that mimics crab meat, while the spices and fresh vegetables in the mixture add depth and flavor. The creamy, tangy topping provides the finishing touch, making these cakes a satisfying appetizer or light meal. They’re easy to make, packed with wholesome ingredients, and can be enjoyed by anyone looking for a delicious, meatless option.

Ingredients

For the Crab Cakes:

• 2 cans (14 oz each) heart of palm, drained and finely chopped
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup grated carrot
• 1/4 cup diced red bell pepper
• 2 tbsp finely chopped green onions
• 1/4 cup fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 1/4 cup vegan mayonnaise (or regular mayo)
• 2 tbsp olive oil (for frying)

For the Creamy Topping:

• 1/4 cup vegan mayonnaise (or regular mayo)
• 1 tbsp ketchup
• 1 tsp sriracha (optional, for heat)
• 1/2 tsp lemon juice
• 1/4 tsp smoked paprika

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Prepare the Crab Cakes Mixture:

1. In a large bowl, combine the chopped heart of palm, breadcrumbs, grated carrot, diced red bell pepper, chopped green onions, parsley, Dijon mustard, lemon juice, smoked paprika, turmeric, garlic powder, onion powder, salt, and pepper.
2. Add the mayonnaise to the mixture and stir until everything is well combined into a cohesive mixture.

Form the Cakes:

1. Shape the mixture into small patties, about 2-3 inches in diameter. You should be able to make 8-10 cakes, depending on the size.

Fry the Cakes:

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Cook the cakes for 3-4 minutes on each side, or until they are golden and crispy on the outside.
3. Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess oil.

Prepare the Creamy Topping:

1. In a small bowl, combine the mayonnaise, ketchup, sriracha (if using), lemon juice, and smoked paprika. Stir until smooth and well combined.

Serve:

1. Plate the heart of palm crab cakes and drizzle with the creamy topping.
2. Garnish with additional parsley or a squeeze of lemon, if desired.

Servings and Timing

• Servings: 4 servings
• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Variations

• Gluten-Free Option: Use gluten-free breadcrumbs for a completely gluten-free version of this recipe.
• Spicy Topping: Add more sriracha or a dash of hot sauce to the creamy topping for an extra kick.
• Baked Version: If you prefer a lighter, less oily version, you can bake the cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through for even crispiness.
• Herb Additions: Experiment with adding other herbs such as dill or tarragon to the crab cake mixture for different flavors.

Storage/Reheating

• Storage: Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the crab cakes in a non-stick skillet over medium heat for a few minutes on each side until crispy again. Alternatively, you can reheat them in a preheated oven at 375°F (190°C) for 10 minutes.

FAQs

1. Can I use fresh heart of palm instead of canned?

Yes, you can use fresh heart of palm if available. Be sure to chop it finely and ensure it has the same texture as canned heart of palm.

2. Can I freeze these crab cakes?

Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet in a single layer and freeze them for 1-2 hours before transferring them to a freezer bag. To cook, fry from frozen, adding an extra minute or two to the cooking time.

3. Can I make these crab cakes ahead of time?

Yes, you can prepare the crab cakes up to the frying step. Keep the uncooked cakes in the refrigerator for up to 24 hours before frying.

4. What can I use instead of vegan mayonnaise?

If you’re not following a vegan diet, regular mayonnaise will work just as well. You can also try Greek yogurt for a lighter option.

5. Can I make these crab cakes spicier?

Absolutely! You can increase the amount of sriracha in the topping or add more chili flakes or hot sauce to the crab cake mixture for additional heat.

6. How do I make these crab cakes oil-free?

For an oil-free version, bake the crab cakes instead of frying them. You can also cook them in an air fryer for a crispy texture without the oil.

7. What can I serve with these heart of palm crab cakes?

These crab cakes pair well with a fresh salad, sautéed greens, or even a side of fries for a more indulgent meal. They also work as a topping for a vegan or vegetarian bowl.

8. Can I use a different type of vegetable in the crab cakes?

Yes, you can substitute the grated carrot and red bell pepper with other vegetables like zucchini, corn, or even finely chopped spinach for a different twist.

9. How can I make the crab cakes more flavorful?

To enhance the flavor, you can add more seasonings such as Old Bay seasoning, garlic powder, or even a dash of lemon zest in the crab cake mixture.

10. Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs will work just fine, though panko breadcrumbs give a lighter and crunchier texture. Adjust the amount as needed to keep the consistency of the mixture.

Conclusion

Heart of Palm “Crab” Cakes are a delightful and satisfying plant-based alternative to traditional crab cakes. With their crispy exterior and tender interior, they’re a great option for anyone seeking a healthier, cruelty-free version of this classic dish. Paired with a tangy creamy topping, these cakes make for a delicious appetizer, main course, or side dish. They’re easy to prepare and sure to impress anyone, regardless of dietary preferences.