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Heart of Palm “Crab” Cakes

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  • Author: Mari
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer, Main Course
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Vegan

Description

These Heart of Palm “Crab” Cakes offer a delicious plant-based alternative to traditional crab cakes. Crispy on the outside and tender on the inside, they are packed with zesty flavors and topped with a creamy, tangy sauce. Perfect for anyone seeking a healthy, meatless meal, these vegan crab cakes are sure to satisfy your cravings for a crispy, savory treat.

Ingredients

Units Scale

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

Instructions

  1. Prepare the Crab Cakes Mixture:

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

  2. Form the Cakes:

    • 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.

  3. Fry the Cakes:

    • Heat the olive oil in a non-stick skillet over medium heat.
    • Cook the cakes for 3-4 minutes per side, or until they are golden and crispy on the outside.
    • Transfer the cakes to a paper towel-lined plate to absorb excess oil.

  4. Prepare the Creamy Topping:

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

  5. Serve:

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

Notes

  • If you want a spicier version, increase the amount of sriracha in the creamy topping.
  • For a gluten-free option, use gluten-free breadcrumbs.
  • These cakes can be stored in the refrigerator for a few days and reheated in a skillet.

Find it online: https://homelandflavors.com/heart-of-palm-crab-cakes/